Protein Muffins Recipe
If you love muffins and protein, you will love this protein muffin recipe! I have a soft spot for healthier sweet desserts and that was my aim for this protein muffin recipe. You have probably seen many protein baked goods made with cottage cheese. I use farmer’s cheese in my protein muffins.
If you cannot find farmers cheese at your local grocery store, feel free to substitute with cottage cheese. You might just need to blend it to a finer texture to avoid too many cheesy chunks in your muffins.
What I love about this protein muffin recipe is that it is healthy, made with fermented protein (the farmer’s cheese) and not overly sweet which is always my goal with any dessert!
When I use farmer’s cheese for this recipe, I do not blend it any further. You will see some tiny white pieces of the farmer’s cheese once the muffins are completely baked when you bite into it, but that is simply the texture of this recipe.
Kids love these protein muffins as I have tried and tested them with my own. I feel better giving them a snack such as these muffins because I know the benefits of packed protein. This muffins are great for on the go, lunch boxes, or simply to share with friends over a cup of tea and coffee while making wonderful memories.
How to store protein muffins: You can store the protein muffins in a sealed, airtight container at room temperature for up to 4 days, or freeze them for up to 2 months. This muffins also make great holiday gifts for friends and family and are easy and quick to make.
How to freeze protein muffins?
These protein muffins are freezer friendly. Once you have baked them let them completely cool down to room temperature then store them in airtight container or ziplog bags and freeze for up to 3 months.
I hope you try out this delicious recipe and it would mean the world to me if you take the time to let me know or share your masterpieces with my through instagram (@cookingwithrips)
Bon A petite!
| Prep Time: 10 minutes | Bake Time: 25 minutes |
| Serves: 16-18 muffins | Total Time: 35 minutes |
| Ingredients 2 1/2 cups flour 1 1/2 tsp baking soda 3 tbs cinnamon powder 4 eggs 2 cups farmers cheese 1/2 cup milk 2 tsp vanilla extract 3/4 cup sugar 1 tbsp molasses 1/2 cup avocado oil or melted butter |
| Instructions 1. Preheat oven to 350F 2.In a medium size mixing bowl, add flour, baking soda, cinnamon powder and stir until well combined. Set aside. 3. In a separate large mixing bowl, beat the eggs with a mixer adding one at a time. 4. Add sugar, vanilla extract to the egg mixture and mix for a 1 minute with a mixer. 5. Add molasses, farmers cheese, milk and avocado oil to the wet mixture and mix again for 1 minute. 6. Gently add the dry ingredients to the wet ingredients a little at a time and stir with a spatula just until no more flour is visible. (Don’t overmix) 7. Bake in standard size muffin/cupcake baking sheet at 350F for 20-25 minutes or until a toothpick comes out clean when inserted. *Note- It is normal to see small white spots of farmers cheese in your baked muffins. Enjoy and don’t forget to tag me on instagram @cookingwithrips.com if you bake these. With love and Gratitude, Rips |
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