MACRO-VERIFIED 20G PROTEIN

COTTAGE CHEESE COCONUT FLOUR MUFFINS
(MACRO-VERIFIED)

Protein

20G

Calories

230

Prep Time

10M

Bake Time

22M

Yield

These Cottage Cheese Muffins">cottage cheese coconut flour muffins are fluffy, moist, and completely gluten-free. Coconut flour is naturally grain-free and high in fiber, making these muffins an excellent choice for gluten-free diets. The cottage cheese adds moisture and protein, preventing the dryness that often comes with coconut flour baking. With 20g of protein per serving and a subtle coconut sweetness, these muffins are perfect for breakfast on the go or a satisfying afternoon snack. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

230

% Daily Value*

Total Fat 12g

15%

Total Carbohydrate 14g

Dietary Fiber 5g

18%

Total Sugars 6g

Protein 20g

40%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease well.

In a blender, combine cottage cheese, eggs, honey, melted coconut oil, and vanilla. Blend until completely smooth.

Add coconut flour, baking powder, cinnamon, and salt. Pulse until just combined. Let batter sit for 3 minutes — coconut flour absorbs liquid slowly.

Divide batter evenly among the 12 muffin cups, filling each about 2/3 full.

Bake for 20-22 minutes until a toothpick inserted in the center comes out clean and tops are golden.

Let cool in the tin for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 4 days.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount