If baked cheesecake and muffins had a baby, it’d be these insanely delicious healthy cottage cheese protein muffins! You would never guess these moist, light, and airy muffins contain a whopping 14 grams of protein and only 5 grams net carbs each! We use a mix of protein powder and cottage cheese to create a protein-rich, but incredbly DELICIOUS muffin! They come together with a handful of nutrient-dense ingredients in under 10 minutes and are gluten-free and refined sugar-free!
The Best Protein muffins
To be completely honest with you, i’m not the biggest muffin fan. They definitely aren’t the first thing I reach for. HOWEVER, these high protein muffins are so light, fluffy, airy, and moist that they almost remind me of a sort of mix of a cheesecake muffin and have quickly become my favorite healthy snack! They are DELICIOUS and packed with just a handful of wholesome ingredients and contain 14g protein per muffin! If you’re looking to add more protein into your daily breakfasts or snacks then you’ll LOVE this healthy muffin recipe!
If you love high protein baked goods, try my protein banana bread!
Video – High protein muffins
Why you’ll love this recipe
- Customizable – you’ll never get tired of these high protein muffins because they’re so customizable! Switch up the flavors (cinnamon, etc.) and additional add-ins like berries, chocolate chips, banana slices, or nuts!
- Healthy – these muffins are made with just a handful of healthy, wholesome ingredients that are packed with nutrients! They’ll keep your blood sugar balanced and you won’t experience any sugar crashes like typical muffins can cause!
- Dietary friendly – these muffins are gluten-free, can be made nut-free, are refined sugar-free, and are lower sugar. They also contain 14g of protein per muffin and make a great low carb snack or dessert option, with only around 5g net carbs per muffin.
Low carb muffins
Not that i’m against carbs, but I do like a lower carbohydrate dessert option to keep my blood sugar balanced. When sweetened with monk fruit, these muffins come out to be around 5g net carbs (meaning they contain around 7grams of carbs with almond 3 grams of fiber!). Using a really delicious protein powder is a great way to add some flavor and natural sweetness to keep these low sugar muffins.
Cottage cheese muffins recipe
Viral cottage cheese recipes are getting all the hype right now but as someone who’s dairy-free, I get some FOMO seeing all the delicious looking recipes. I recently saw some lactose-free cottage cheese at the store and decided to give it a go! In baked goods, it doesn’t bother my stomach at all while also offering some gut-healthy benefits! Win, win!
I wanted to add a couple different protein sources to these muffins as just using protein powder can sometimes yield a dry muffin. Using cottage cheese creates that almost cheesecake-like texture that is so moist, airy, and just absolutely delicious. If you don’t handle dairy well, I highly recommend lactose-free cottage cheese! I can’t usually do dairy, but these don’t bother me at all! I haven’t tried substituting the cottage cheese and can’t say for sure if they’ll turn out the same.
How to make Cottage cheese protein muffins
Full recipe is in the recipe card at the bottom of the post, but here is an overview!
Equipment
- Blender or food processor
- Muffin tin – I love using silicone muffin tins for easy removal and clean-up!
Ingredients
- Eggs – rich in choline, healthy fats, and protein, eggs are not only an amazing binder for baked goods but offer so many essential nutrients as well!
- Cottage cheese – If you don’t do well with dairy, I highly recommend trying Good Culture’s lactose-free cottage cheese! That is what I used in these. I’ve only used low-fat cottage cheese and can’t say how higher-fat cottage cheese will work. I have not tested substituting another ingredient.
- Almond flour – for nut-free, use tiger nut flour! I’ve tested other flour options and haven’t been happy with the outcomes of the substitutes so I do NOT recommend trying to sub another flour!
- Protein powder – I’ve only tested these using plant-based pea protein (Macro Mike is my favorite! I used their Mixed Berry White Chocolate Cheesecake flavor for these! You can use my code “amb-dani” for a discount), however I think whey or beef protein will work.
- Sweetener – I use a mix of monk fruit and maple syrup/honey! You can swap another granulated sweetener like coconut sugar if you don’t have monk fruit (it just keeps them even lower sugar!).
- Baking staples: Vanilla extract, baking powder, sea salt
- Any additional add-ins: cinnamon, chocolate chips, berries, etc.
Steps to make cottage cheese protein muffins
- In a food processor or blender, combine all of the ingredients, blending until smooth.
- Fold in any additional add-ins (berries, chocolate chips, etc).
- Divide the batter amongst a greased muffin tin.
- Bake! Bake the muffins at 350F for 20-25 minutes, until a toothpick inserted in the center comes out clean. The tops should feel firm to touch. Careful not to over-bake or they’ll dry out!
Recipe variations
- Chocolate chip protein muffins: Fold chocolate chips into the batter prior to baking!
- Blueberry protein muffins: Fold fresh or frozen blueberries into the batter.
- Cinnamon protein muffins: Add in a teaspoon of cinnamon.
- Banana protein muffins: add thinly sliced bananas to the tops of the muffin batter before baking.
- Nutty protein muffins: Feel free to fold in some chopped nuts of your choice for crunch!
Expert tips
- Don’t over-bake! You don’t want to over-bake the muffins or they won’t have that delicious moist, airy texture! I like to check on mine around 20 minutes. You can insert a toothpick in the center to see if it comes out clean! I will say, if you add frozen berries, they may need to bake a few minutes longer.
- Blending the muffin batter is a must! The ingredients need to be blended together well to ensure the muffins bake evenly and there aren’t any chunks!
- If using frozen berries, it’s crucial you chop them up into tiny pieces. I noticed in the batches i left them whole, they released too much moisture and affected the texture/baking time. Chopping them into tiny pieces ensures the muffins will still bake well!
- These muffins are formulated to keep your blood sugar balanced and prevent any spikes so they aren’t overly sweet. If you want a sweeter muffin, feel free to add in an extra tablespoon or two of granulated sweetener!
Storing cottage cheese protein muffins
Store in an air-tight container in the fridge for up to 5 days. Feel free to reheat prior to eating – either place them in the oven at 325 for a few minutes until heated to your liking or pop them in the microwave for 45 seconds. However, they’re delicious chilled as well!
More healthy recipes to try
- Banana coffee cake muffins
- Healthy pumpkin streusel muffins
- Mini paleo cinnamon rolls
- Protein banana bread with streusel topping
- gluten-free/paleo banana nut scones
- Healthy baked protein donuts
If you try this recipe and love, it’d mean the world to me if you left a star rating and review below & tag me in your creations on Instagram @danishealthyeats!
Healthy Cottage Cheese Protein Muffins (with protein powder)
Ingredients
- 3 eggs, room temp
- 3/4 cup low-fat cottage cheese
- 1/3 cup melted & cooled coconut oil or avocado oil
- 1 1/4 cups almond flour
- 1/2 cup pea/plant-based protein powder *Use a flavor you love!
- 2 tbsp maple syrup
- 1/4 cup monk fruit sweetener (or other granulated sweetener – coconut sugar, etc).
- 1/2 tbsp baking powder
- 1/2 tbsp lemon juice
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- add-ins: fresh berries, chocolate chips, etc. *Berries are my favorite! They taste like berry cheesecake muffins!
Instructions
- Preheat oven to 350F. Grease a muffin tin well.
- In a food processor or blender, combine all of the ingredients, blending until just combined and no chunks remain. Fold in any add-ins (berries, etc). If using frozen berries, chop them into small pieces (even the smaller berries) or it can produce too much moisture and affect baking.
- Divide the batter amongst the muffin tin. This should yield about 8 muffins.
- Bake for 20-25 minutes, until the tops are firm to touch and a toothpick inserted comes out clean. I check mine around 20 minutes, as you don't want to over-bake or they'll dry out. If you add frozen berries, they may need to bake a few minutes longer. And don't worry if you end up opening berry muffins to see they seem a little moist on the inside – they're delicious!
- Enjoy! Store in an air-tight container in the fridge for up to 5 days. Reheat prior to eating if you like!
Video
Notes
Expert tips
- Don’t over-bake! You don’t want to over-bake the muffins or they won’t have that delicious moist, airy texture! I like to check on mine around 20 minutes. You can insert a toothpick in the center to see if it comes out clean! I will say, if you add frozen berries, they may need to bake a few minutes longer.
- Blending the muffin batter is a must! The ingredients need to be blended together well to ensure the muffins bake evenly and there aren’t any chunks!
- If using frozen berries, it’s crucial you chop them up into tiny pieces. I noticed in the batches i left them whole, they released too much moisture and affected the texture/baking time. Chopping them into tiny pieces ensures the muffins will still bake well!
- These muffins are formulated to keep your blood sugar balanced and prevent any spikes so they aren’t overly sweet. If you want a sweeter muffin, feel free to add in an extra tablespoon or two of granulated sweetener!
These are delicious! Our new favorite breakfast on the go/snack— my husband told me he wants these every week and asked if I could just go ahead and do a double batch next time.😂 I use Truvani vanilla protein powder as that is what I had on hand and fresh blueberries so they actually end up tasting like blueberry pancake muffins to us rather than cheesecake— fantastic either way depending on your protein powder flavor used.
They tasted like a cheesecake muffin – unreal! New go to!
Hi Sami! RIGHT!? I can never get over them! I’m so happy you loved, thank you for trying!
Really delicious with the tiger nut flour. I have read that cashew flour can be used in place of almond flour 1:1. Might try that next.
How much of the berries do you put in? I wasn’t sure and did about a cup
Hi Yosani! Yay, i’m happy you enjoyed them! I always say measure with your heart but i’ll add the measurement for clarification! (:
Thanks!
These were absolutely delicious. I made with frozen raspberries because I was craving a berry cheesecake flavor. I used vanilla whey protein from a brand that I love and it turned out excellent! I will be making these a bunch more as I looove a good high protein treat! I cannot wait to try with Tiger nut flower.
Hi Kate! I’m so happy that the whey protein worked out! Thank you so much for trying them – appreciate you!
This has become one of my favorite recipes! I have made these 3 times now with different fruit mix-ins, and my kids and I both love them. I made a double batch yesterday and froze half.
So happy to find a recipe that incorporates both cottage cheese and protein powder in a tasty muffin. Thank you so much for sharing.
Hi Kyla! Omg, yay! This makes my day, I am so happy to hear this – also, so great to hear they’re kiddo-approved! 😉 Appreciate you for making them!
I’m trying for the first time and so far I’ve checked them at 20min, 25min…still not done so will come back when completed…lol
Hi Jennifer! Depending on your oven, it may just need more time! They will feel a little moist in the center though – they firm up a tad while cooling! Did you make any substitutions at all? (:
I used Truvani Vanilla protein powder because that’s what we had. I also used a mix of low fat no salt added and a regular low fat cottage cheese. Ended up using frozen berries. They were delicious.
Me, my husband and our son ate them throughout the week.
They asked that I make more with a different flavor. Any suggestions on Pistachio flavor without the actual nuts?
Hi Nicole! Yay, i’m so happy you liked them! As for the pistachio flavor, I’m not sure what would give that flavor without using the nuts or pistachio butter unless you are able to find a pistachio protein powder or possibly use a pistachio extract?
Thanks Dani!
Extract would taste too fake. I heard there may be a paste or cream with no nuts. I’ll search for that.
these are amazing with plant or whey protein, with or without friut. Can you freeze them?
Hi Celia! YAY – I am so happy to hear that! I actually haven’t tried freezing them, but I can make them again & let you know how it works out! (: Will update soon!
Oh my gawd! Dani, these are INSANE!!! I just made them this evening & they’re going to be my go to with coffee in the morning! Just WOW!
I used vanilla whey protein & they turned out great! I also used Lakanto sugar free maple syrup instead of regular & Lakanto monk fruit sweetener. Used frozen raspberries & blueberries. Thank you for this fab recipe….just like all the rest I’ve made of yours! X
Great recipe! How many calories per muffin?
Hi Lisa! Thank you so much! I would recommend throwing the recipe into my fitness pal or another similar app with the exact brands you use for the most accurate macros! (:
Thanks, I did not know about those apps!
I wonder what I could use to make this lemon flavoured.
Hi Margaret! You could try to use some lemon extract and lemon zest!
Hi Dani! these looks delicious 😋
What can I use instead of protein powder?
Will additional almond flower work?
Hi Linoy! I am so sorry I just saw this comment! Unfortunately, because protein powder is a different texture than almond flour, i’m not sure how it’d affect the overall texture of the muffins. You could definitely try (or even doing an additional 3/4 cup almond flour instead of the protein powder) but I can’t guarantee it’ll turn out the same!
OMG these are SOOOO good.
I did orange juice, orange zest, cranberries and added almond extract as well as the vanilla. Used whey protein. ChatGPT says they are 11 grams of protein per muffin if you end up with 11 muffins like I did.
Hi kayla! That sounds SO good, i’m definitely trying the orange juice next time! Thank you so, so much for trying them! (:
these turned out SO AMAZING. I wasn’t sure what the texture was going to be like but omg, my bf has asked me to make them like 3x already lol Thank you!
Hi Aileen! Yayyyy!! I’m always extra happy to hear when a recipe is bf approved! (: Thanks so much for making them!
Try this with a lot of trepidation. Fearful of that dry mouth feel SOOO often associated with anything that has protein powder in it.
Can not share how happy I was with this recipe it is delicious.
My son who also finds the same problem when baking with protein powder LOVES them already asking for a second batch.
Did not even use the maple syrup as I had none (just subbed with water) it was still delicious.
Well done !
Hi Katherine! This makes my day, I am SO happy to hear you both enjoyed them! Thanks so, so much for giving them a try! (:
Hi, do they have to be stored in the fridge?
Hi Bianca! For longer term storage, yes! But for a few hours they will be okay out in an air-tight container!
Yum!! I am so glad I found this recipe, they taste like a little baked cheesecake – so pleasant. I had to add 1/4 cup of milk to dilute them because it was very thick and I couldn’t scrape it all out of my vitamix, but they still cooked well; it took 25 minutes. Thank you!!
Hi Kathleen! Yay, I am so happy you loved them and they worked out with the milk addition! Appreciate you for trying them!
Hi Dani, I’m out of coconut oil, is it possible to make these with butter?
Hi Brooke! I haven’t tried this but don’t see why it wouldn’t work! Please let me know how it goes!
Dani these muffins are fantastic! I made them with vanilla whey protein powder, fresh blueberries and maple sugar vs regular sugar…..they taste amazing! They are so light too! My recipe made 12 good sized muffins! Definitely going to be making these again!
Hi Marta! Omg, yay! I am SO happy you liked them and i’m happy to hear they worked with whey protein! Thanks so much for trying them!!
Great recipe thanks! I made them twice, once with whey – they were ok. Second time used a vanilla flavoured plant based (good protein – vanilla milkshake) and they were soooo much tastier with this powder. Will make again!
These sound amazing. What are the full macros? Calories per muffin?
Hi Melissa! thanks so much! I always recommend plugging the recipe into my fitness pal with the exact brands you use for accurate numbers as every different cottage cheese brand (and %) as well as protein, etc will contain different numbers! (:
Amazing! I made with half of a ripe banana instead of lemon juice with peanut butter flavor plant protein powder and chocolate chips. I made mini muffins so kids could have some tasty protein for breakfast. Thank you!!
Hi Megan! I’m so happy you liked them! I’ll have to try these myself with peanut butter protein – yum!