High Protein Cottage Cheese Muffins (Gluten-free)

A gluten-free high protein cottage cheese muffin split open to see a cinnamon swirl inside

High Protein Cottage Cheese Muffins (Gluten-free)

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.

Course Breakfast, healthy dessert, Lunch Box, Snack

Cuisine American

Keyword cottage cheese, gluten-free, high protein, muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 262kcal

Author Megan

Cost $5

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
1/4 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
1/2 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