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These gluten-free high-protein cottage cheese cinnamon muffins (with optional blueberries) are ready in about 30 minutes! They’re a great option for make-ahead meal prep — perfect for a quick, healthy breakfast, snack, lunch box item or a light dessert.
Cottage Cheese Cinnamon Muffins are a gluten-free breakfast or snack item that’s high in protein and very low in natural sweetener. Enjoy this healthy treat on the go, or relax with a nice hot drink.
We love these muffins for busy back to school mornings, to throw into work or school lunches — and because muffins are always easy to grab when you’re hungry. Having a high protein muffin is convenient and easy!
Many cottage cheese muffin recipes are actually low in protein and made with white flour, plus lots of sugar. Enjoy this healthier version with more nutrition.
Jump to Recipe
Ingredients in Gluten-free Cottage Cheese Cinnamon Muffins
- whole-milk cottage cheese
- eggs
- tiny bit of natural sweetener — maple syrup, honey, agave or preferred granulated sweetener
- olive oil, or avocado oil
- gluten-free flour
- collagen (here) <— 3rd party tested for purity (no glyphosate residue). Enter code BEAUTIFUL10 at checkout for 10% off your order.
- psyllium husk whole (see recipe card below for link and best brand)
- baking powder and baking soda
- cinnamon
- quality salt
- (Optional) blueberries
Cinnamon topping and filling — optional
- coconut sugar, or maple sugar
- cinnamon
How to make Gluten-free Protein Cottage Cheese Muffins
- Line muffin pan with paper liners or parchment squares. Set aside.
- Preheat oven to 350℉.
- Place liquid ingredients in blender. Blend on lowest speed until mostly smooth, about 25 seconds.
- Measure dry ingredients into large mixing bowl.
- Add wet ingredients to dry ingredients, and mix to combine. (If using blueberries, mix them in briefly at the end.) I use a handheld electric mixer on the lowest speed.
- Plain version (no cinnamon sugar): Scoop the batter evenly into each muffin tin.
- Cinnamon Sugar version: Scoop the batter into each muffin tin, filling them about one-third full. Sprinkle approximately 1 teaspoon of the cinnamon sugar mixture evenly over the surface of the batter in each cup. Add the remaining batter on top to fill the tins. Finally, sprinkle the rest of the cinnamon sugar mixture evenly over each muffin.
- Bake 20 to 23 minutes, or until puffed, golden brown, and toothpick inserted comes out clean.
High Protein Cottage Cheese Muffins (Gluten-free)
Equipment
Ingredients
- 1 cup cottage cheese whole-milk
- 2 whole eggs
- 2 egg whites
- 2 tablespoons sweetener : maple syrup, agave or preferred granulated sweetener
- ¼ cup olive oil or avocado oil
- 1½ cups gluten-free flour
- ¼ cup collagen <-- Best brand, 3rd party tested for purity. Enter code BEAUTIFUL10 at checkout for 10% off your order.
- 1 Tablespoon psyllium husk whole (not powder)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon quality salt (<-- this brand 3rd party tested #1 free of heavy metals and microplastics)
- Optional 1 cup blueberries
Cinnamon topping and filling
- 3 tablespoons coconut sugar or maple sugar
- 1 ½ teaspoons cinnamon
Instructions
- Line muffin pan with paper liners or parchment squares. Set aside.
- Preheat oven to 350℉.
- Place liquid ingredients in blender. Blend on lowest speed until mostly smooth, about 25 seconds.
- Measure dry ingredients into large mixing bowl.
- Add wet ingredients to dry ingredients, and mix to combine. (If using blueberries, mix them in briefly at the end.) I use a handheld electric mixer on the lowest speed.
- Plain version (no cinnamon sugar): Scoop the batter evenly into each muffin tin.Cinnamon Sugar version: Scoop the batter into each muffin tin, filling them about one-third full. Sprinkle approximately 1 teaspoon of the cinnamon sugar mixture evenly over the surface of the batter in each cup. Add the remaining batter on top to fill the tins. Finally, sprinkle the rest of the cinnamon sugar mixture evenly over each muffin.
- Bake 20 to 23 minutes, or until puffed, golden brown, and toothpick inserted comes out clean.
Nutrition
Pin Gluten-free High Protein Cottage Cheese Muffins here:
Nicole says
Hi there, Megan,
This looks like such a nice recipe. I don’t have any gluten free flour. Can I sub cassava flour?
Megan says
Hi Nicole, I understand; I don’t usually have a GF flour mix either. Unfortunately, cassava by itself will be too stretchy here; it needs a light airy flour to balance it out – so a combination of flours. Sorry about that, Nicole.