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A stack of golden-brown high protein cottage cheese muffins no banana, with fresh berries on top, showing their moist cheesecake-like texture.

High Protein Cottage Cheese Muffins No Banana

Rebecca Blumer
These high-protein cottage cheese muffins are a delicious, grab-and-go breakfast that's moist, fluffy, and surprisingly cheesecake-like. Perfect for meal prep, lunchboxes, or a satisfying snack, they're also gluten-free and refined sugar-free friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 Muffins
Calories 200 kcal

Equipment

  • Food processor
  • Blender
  • Muffin Tin

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!

Instructions
 

Prep the oven and pan

  • 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

  • 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

  • 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

  • Bake for 20-25 minutes, until the tops are firm to touch and a toothpick inserted comes out clean. Check around 20 minutes to avoid over-baking. If you add frozen berries, they may need to bake a few minutes longer. A slightly moist center with berries is delicious.

Cool and store

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

Notes

Cottage cheese, eggs, and protein powder make these excellent high-protein snacks or breakfast muffins. Blend the cottage cheese until smooth for the best cheesecake-like texture, and be careful not to over-bake to retain a tender center. For optimal results, use small curd cottage cheese and chop frozen berries small if using. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze them. Serve warm with butter or nut butter.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 200kcalCarbohydrates: 18gProtein: 12gFat: 12gSaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 50IUVitamin C: 2mgCalcium: 100mgIron: 1mg
Keyword Cheesecake-Like, Cottage Cheese, gluten free, high protein, Meal Prep, Muffins, no banana, Plant-Based Protein, refined sugar-free
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