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White Chocolate Pistachio Cottage cheese Protein Muffins

These healthy White Chocolate Pistachio Cottage cheese Protein Muffins are what happens when a creamy cheesecake and a fluffy muffin come together in the very best way. Soft, moist, and perfectly tender, each muffin packs an impressive 14 grams of protein, are lower in sugar, and make a delicious high-protein snack or healthy dessert option!
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Ingredients
  

  • 3 eggs, room temp
  • 3/4 low-fat cottage cheese
  • 1/3 cup coconut oil, melted & cooled *can sub avocado oil
  • 1 1/4 cups almond flour
  • 1/2 cup pea/plant-based protein powder  *Use a flavor you love! don't omit and don't substitute whey.
  • 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 orange juice (or lemon juice)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup chopped pistachios
  • 1/2 cup white chocolate chips

Optional topping

  • batch honey cinnamon marshmallow fluff (linked in notes!)

Instructions
 

  • Preheat oven to 350F. Grease a silicone muffin tin well. If using cupcake liners, be sure to spray those with oil too, to prevent the muffins from sticking.
  • In a food processor or blender, combine all of the ingredients, blending until just combined and no chunks remain. Fold in white chocolate chips and pistachios. 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.
  • Remove from the oven and allow to cool completely before moving from the muffin tin.
  • Store in an air-tight container in the fridge for up to 5 days. Reheat prior to eating if you like!
  • If you want to add a topping, I linked my honey cinnamon marshmallow fluff below. It's delicious on these!

Video

Notes

Marshmallow fluff for “frosting”
 
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.

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!