Protein Muffins
User Reviews
5
Protein Muffins
Description
Protein Muffins combine frothy beaten eggs, cottage cheese, melted butter, lemon juice, and vanilla extract, which are blended until smooth. Dry ingredients—almond flour, whey protein powder, a granulated sweetener, baking powder, and lemon zest—are then mixed in just until combined. Fresh blueberries are folded into the batter, some pushed inside the muffins and others left as a topping before baking.
Baked at 350°F (180°C) for 17 to 20 minutes depending on size, the muffins develop a light golden top but remain tender inside, as they firm up when cooling. Their almond flour base and protein powder give a dense yet soft crumb, while lemon zest brightens the flavor. These muffins suit low-carb diets and provide a protein boost.
They can be stored at room temperature for a couple of days or refrigerated for up to five days, and freeze well for up to three months. Variations with different protein powders are possible. Nutritional values vary with muffin size but roughly contain 2.2–3.3g net carbs and around 14g protein per muffin.
Ingredients
Wet Ingredients
- 3 egg room temperature, large
- ¾ cup cottage cheese 160g
- ⅓ cup butter melted and cooled, 80g
- 1 tablespoon lemon juice 12g
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.25 cups almond flour 125g, I used ground almonds
- ½ cup whey protein powder 50g
- ⅓ cup granulated sweetener 60g
- ½ tablespoon baking powder
- lemon grated from 1 lemon, 2 tsp, zest
- ½ cup blueberries 70g, fresh
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan-assisted.
- Blend the eggs for 2 minutes until they are frothy and have increased in volume.
- Add the wet ingredients - cottage cheese, melted and cooled butter, lemon juice and vanilla extract - and blend until smooth.
- 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.
- 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.
- Bake mini muffins for 17 minutes, regular muffins for 20 minutes or until lightly browned. Don’t overbake as protein muffin firm up as they cool and you don’t want them dry.
- Allow cool in the tray for 2 minutes, then transfer to a wire wrack to firm up.
Notes
- Make 8 large or 12 mini muffins to adjust portion size and baking time.
- Protein muffins firm up during cooling; avoid overbaking to keep them moist.
- Store muffins at room temperature for up to 2 days or refrigerate up to 5 days to maintain freshness.
- These muffins freeze well and can be kept in the freezer for up to 3 months.
- Substitute whey protein with egg white, pea, or hemp protein powder without affecting texture significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mini muffins or 8 regular muffins
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Total Carbohydrates | 3.4g | 1% |
| Protein | 9.3g | 19% |
| Fat | 12.7g | 20% |
| Saturated Fat | 4.4g | 22% |
| Sodium | 78mg | 3% |
| Potassium | 102mg | 2% |
| Fiber | 1.2g | 5% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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