High Protein Cottage Cheese Muffins (Cheesecake-Like!)

I started baking these on weeks when I wanted a grab-and-go breakfast that felt like a treat, but I was completely over banana-based “protein” bakes.

If you are searching for high protein cottage cheese muffins no banana, this batch is for you. They bake up moist, fluffy, and surprisingly cheesecake-like, perfect for meal prep, lunchboxes, or that mid-afternoon snack that actually keeps you satisfied.

Why You’ll Love This Recipe

• Cheesecake-like texture, without the fuss: Cottage cheese plus a quick blend creates a smooth, tangy batter that bakes up tender and creamy in the center.
• Moist and protein-packed: The combo of cottage cheese, eggs, and protein powder makes these protein muffins feel substantial, not dry or chalky.
• Gluten-free and refined sugar-free friendly: Almond flour keeps them gluten-free, and you control sweetness with maple syrup and monk fruit sweetener.
• Busy-morning approved: One blender or food processor, one muffin tin, and you are set for breakfast all week.
• Endlessly customizable: I learned fast that berries turn these into “berry cheesecake muffins”, and chocolate chips make them taste like dessert.

Ingredients and Substitutions

These are built around cottage cheese for moisture and protein, almond flour for a gluten-free crumb, and protein powder for structure and staying power. Choose add-ins that match your vibe, fruity, chocolatey, or classic vanilla.

Ingredients

• 3 eggs, room temp
• 3/4 cup low-fat cottage cheese
• 1/3 cup melted & cooled coconut oil or avocado oil
• 1 1/4 cups almond flour
• 1/2 cup pea/plant-based protein powder *Use a flavor you love!
• 2 tbsp maple syrup
• 1/4 cup monk fruit sweetener (or other granulated sweetener – coconut sugar, etc).
• 1/2 tbsp baking powder
• 1/2 tbsp lemon juice
• 2 tsp vanilla extract
• 1/2 tsp sea salt
• add-ins: fresh berries, chocolate chips, etc. *Berries are my favorite! They taste like berry cheesecake muffins!

Ingredient Notes & Substitutions

Cottage cheese: Small curd blends the fastest in my experience, but any curd size works if you give the batter enough time in the blender. If you are sensitive to dairy, look for lactose-free cottage cheese at most US grocery stores.

Pea/plant-based protein powder: Plant-based powders can vary a lot in sweetness and thickness, so pick a flavor you genuinely like. If yours is strongly flavored (vanilla, chocolate, “cake batter”), keep add-ins simple so the muffins do not taste muddled.

Almond flour: This is what keeps the muffins gluten-free and tender. If you experiment with other flours like tiger nut flour, expect texture changes, and you may need a test batch first since different flours absorb moisture differently.

Monk fruit sweetener and maple syrup: The mix gives sweetness plus a little moisture and caramel note. If your protein powder is already sweet, you can keep the add-ins more bitter (dark chocolate chips) to balance.

Coconut oil or avocado oil: Coconut oil adds richness and that classic baked-good aroma, while avocado oil is more neutral. Either way, make sure the oil is melted, then cooled, so it does not scramble the eggs when blending.

Lemon juice and vanilla extract: Lemon brightens the tang and leans into the cheesecake-like vibe. Vanilla rounds everything out and makes even “healthy breakfast muffins” taste like a bakery treat.

How to Make high protein cottage cheese muffins

Prep the oven and pan

1. Preheat oven to 350F. Grease a muffin tin well so the edges release cleanly and you do not lose that tender crumb.

Blend the batter and add mix-ins

1. In a food processor or blender, combine all of the ingredients, blending until just combined and no chunks remain, the batter should look thick, smooth, and lightly aerated. Fold in any add-ins (berries, etc). If using frozen berries, chop them into small pieces (even the smaller berries) or it can produce too much moisture and affect baking.

Portion

1. Divide the batter amongst the muffin tin. This should yield about 8 muffins, and you want each cup nicely filled for a better rise.

Bake and check for doneness

1. Bake for 20-25 minutes, until the tops are firm to touch and a toothpick inserted comes out clean. I check mine around 20 minutes, as you don’t want to over-bake or they’ll dry out. If you add frozen berries, they may need to bake a few minutes longer. And don’t worry if you end up opening berry muffins to see they seem a little moist on the inside, they’re delicious.

Cool and store

1. Enjoy! Store in an air-tight container in the fridge for up to 5 days. Reheat prior to eating if you like, they get even more “cheesecake muffin” cozy when warm.

Nutritional Benefits and Recipe Science

Cottage cheese, eggs, and protein powder do the heavy lifting here, which is why these work so well as high protein snacks or breakfast muffins. I do not publish exact macros per muffin because brands vary, so if you track protein for blood sugar balance or goals, plug your exact ingredients into your preferred calculator.

The cheesecake-like texture comes from blending the cottage cheese until smooth, then baking just until set. Over-baking is the fastest way to lose that tender center, so treat the toothpick test as your final boss.

Almond flour keeps the crumb gluten-free and moist, but it also means the muffins can look slightly soft inside even when baked through. That is a feature here, especially with berries, not a flaw.

If you are into cottage cheese as a “secret ingredient,” you might also like more delicious dishes featuring cottage cheese for easy, high-protein ideas beyond muffins.

Pro Tips & Troubleshooting

Pro Tips

• Blend until totally smooth, then stop. You want no cottage cheese chunks, but you also do not need to overwork the batter.
• Check at 20 minutes first. The tops should feel firm when you tap them lightly, and the edges will look set, not wet.
• If using frozen berries, chop them small before folding in. This prevents extra moisture pockets that can make the centers seem underdone.
• For taller muffins, use every other muffin cavity if your pan allows it. More air circulation can help a higher rise.
• If using fresh blueberries, toss them with a tiny bit of almond flour before folding in to help prevent sinking.

Common Mistakes to Avoid

• Over-baking. This is the number one reason protein muffins turn dry, so pull them when they are just set.
• Under-blending. Any pockets of cottage cheese or dry almond flour can bake unevenly and feel gummy.
• Using whole frozen berries. They release water as they bake and can throw off texture and bake time.
• Skipping pan grease. Even with liners, these can cling because the batter is high-protein and tender.

Serving & Storage

For the cleanest texture, let the muffins cool for at least 30 minutes before peeling liners or lifting them from the tin. Warm-from-the-oven muffins smell amazing, but they set up as they cool.

My favorite way to serve them is slightly warm with butter or a swipe of almond or cashew nut butter. With berry add-ins, a pinch of flaky sea salt on top makes the sweetness pop.

For drinks, pair these with coffee or a matcha latte, especially if you went the “berry cheesecake” route. If you love muffin-tin meal prep, you might enjoy other savory muffin-tin creations for a totally different direction.

Refrigerate leftovers in an air-tight container for up to 5 days. Reheat in the microwave for about 45 seconds, or warm in a 325F oven for a few minutes until the center feels soft and steamy.

To freeze, cool completely, then wrap tightly and store airtight to prevent freezer burn. If you want an authoritative reference point on frozen muffin handling, I like these USDA guidelines for freezing muffins as a practical baseline for freezer storage temperatures and quality.

Conclusion

These high protein cottage cheese muffins no banana are my go-to when I want something that feels like a treat but eats like a real breakfast. The blended cottage cheese gives that cheesecake-like tenderness, and the batter is flexible enough for berries, chocolate chips, or whatever you are craving.

If you love that tangy, creamy vibe, you can even explore savory cheesecake texture variations for a fun, unexpected spin on the same “cheesecake” concept.

FAQ