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Protein Muffin Recipe

This protein muffin recipe combines healthy ingredients and a boost of protein for a satisfying, guilt-free breakfast or snack. Moist, tasty, and versatile with your selection of add-ins, they're ideal for meal prep and busy morning schedules!

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 159 kcal
Best Season: Suitable throughout the year
Description

This protein muffin recipe combines healthy ingredients and a boost of protein for a satisfying, guilt-free breakfast or snack. Moist, tasty, and versatile with your selection of add-ins, they're ideal for meal prep and busy morning schedules!

Ingredients
    Wet Ingredients
  • 3 large Eggs (Room Temperature)
  • 3/4 cup Cottage Cheese
  • 1/3 cup Butter (Melted and Cooled)
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
    • Dry Ingredients
  • 1.25 cup Almond Flour
  • 1/2 cup Whey Protein Powder
  • 1/3 cup Granulated Sweetener
  • 1/2 tbsp Baking powder
  • 2 tsp Lemon zest (Grated)
  • 1/2 cup Fresh blueberries
Instructions
  1. 1
    Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan-assisted.
  2. 2
    Blend the eggs for 2 minutes until they are frothy and have increased in volume.
  3. 3
    Add the wet ingredients—cottage cheese, melted and cooled butter, lemon juice, and vanilla extract—and blend until smooth.
  4. 4
    Then add the dry ingredients—almond flour, protein powder, baking powder, erythritol or your low-carb sweetener of choice, and lemon zest—and blend briefly until combined.
  5. 5
    Fill the batter into a muffin tray lined with paper cups (or silicone cups). The mix makes 8 regular muffins or 12 mini muffins. Add the blueberries. Push some inside the batter and leave some on top.
  6. 6
    Bake mini muffins for 17 minutes, regular muffins for 20 minutes, or until lightly browned. Don’t overbake as protein muffins firm up as they cool, and you don’t want them dry.
  7. 7
    Allow to cool in the tray for 2 minutes, then transfer to a wire rack to firm up.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 159kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 4.4g23%
Sodium 78mg4%
Potassium 102mg3%
Total Carbohydrate 3.4g2%
Dietary Fiber 1.2g5%
Sugars 1.4g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Makes 12 small muffins or 8 large muffins. 2.2g net carbs per muffin (if making 12).
  • Nutrition for 8 large muffins: 3.3g net carbs, 13.9g protein, 19.1g fat, 239 calories.
  • The recipe also works with egg white protein, pea protein, or hemp protein.
  • Store at room temperature for up to 2 days or in the fridge for up to 5 days. Protein muffins freeze well and can be stored in the freezer for up to 3 months.
Read it online: https://therecipenook.com/recipe/protein-muffin-recipe/