Guilt-Free Protein Boost Muffins
Indulge in these soft and moist chocolate muffins made with cottage cheese, combining health and deliciousness in every bite!
Ingredients
Wet Ingredients
- 1 cup cottage cheese (preferably low-fat)
- 2 pieces ripe bananas The riper, the better for sweetness.
- 2 large eggs
- 1/4 cup honey or maple syrup Choose based on preference.
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup gluten-free flour (such as almond flour or oat flour)
- 1/3 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
Optional Additions
- to taste chocolate chips or nuts For added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a blender, combine the cottage cheese, ripe bananas, eggs, honey (or maple syrup), and vanilla extract. Blend until you achieve a smooth consistency.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
- Pour the blended wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to over-mix!
- Distribute the batter evenly into the muffin cups, filling each about 2/3 full. If desired, add chocolate chips or nuts on top.
Baking
- Place the muffin tin in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let them cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Notes
For substitutions, Greek yogurt can be used if cottage cheese is unavailable. Ensure bananas are really ripe for the best sweetness. Be careful not to over-blend the mixture for optimal texture. Store in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months.