Chocolate Chip Protein Muffins
With 9 grams of protein, these chocolate chip muffins are perfect to energize your day. The almond flour makes this recipe high in protein and gluten-free.
Servings: 10 muffins
Equipment
Ingredients
Wet Ingredients
- 3 eggs
- 1 teaspoon vanilla
- 1 cup cottage cheese
- ¼ cup melted butter
- ½ cup coconut sugar or brown sugar
Dry Ingredients
- 2 cups almond flour
- 1 ½ teaspoons baking powder
- ⅔ cup chocolate chips + a few for on top
Instructions
- Preheat the oven to 425 Fahrenheit (215 C). In a blender container, place eggs, vanilla, cottage cheese, melted butter, and coconut sugar. Pulse together for 30 seconds until well-mixed and the cottage cheese is fully blended.
- Add the almond flour, baking powder, and chocolate chips. Blend for another 10 seconds until almost all combined. Use a spatula to scrape down the sides and stir in any flour that wasn't incorporated, but do not stir more than needed.
- Put ⅓ cup of batter into paper liners - this makes about 10 muffins. Bake for 8 minutes at 425 Fahrenheit (215 C) and then lower the oven to 375 Fahrenheit (190 C) and bake for another 10 minutes. Let the muffins cool for 5 minutes before removing them from the pan.
Notes
Storage: These are fine on the counter for 1-2 days. If you want them to last longer, I recommend keeping them in the fridge to last for about 5 days.
Freezing: These cottage cheese chocolate chip muffins freeze super well! Keep them in a bag or an airtight container and eat within 6 months.
Nutrition
Serving: 1muffin | Calories: 294kcal | Carbohydrates: 20g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 201mg | Potassium: 76mg | Fiber: 2g | Sugar: 14g | Vitamin A: 242IU | Calcium: 117mg | Iron: 1mg