Description
High protein Greek yogurt muffins that are easy to make and delicious.
Ingredients
Scale
- 2 cups all-purpose flour (gluten free 1:1 works)
- ½ cup almond flour
- ½ cup ground flax seeds (or hemp seeds)
- 2.5 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1.25 cups cottage cheese (blended, low fat)
- ½ cups melted butter (or coconut oil)
- 3 eggs
- 1 tablespoon vanilla extract
- ¾ cup maple syrup (or agave)
- ⅓ cup Greek yogurt (plain, non-fat)
- ⅓ cup avocado oil (or vegetable oil)
- 1.5 cups wild frozen blueberries
- ⅛ cup white sugar
- 1 lemon (zest)
Instructions
- Preheat oven to 425 degrees.
- Combine 2 cups all-purpose flour, ½ cup almond flour, ½ cup ground flax seeds, 2.5 teaspoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon salt in a large bowl and whisk together.
- Make a well in the center and add the 1.25 cups cottage cheese, ½ cups melted butter, 3 eggs, 1 tablespoon vanilla extract, ¾ cup maple syrup, ⅓ cup Greek yogurt, and ⅓ cup avocado oil until just combined (it will be a bit lumpy still).
- Fold in the 1.5 cups wild frozen blueberries gently. Then scoop into a lined muffin tin, filling only every other one. Fill them really full, almost domed. You’ll have to work in batches, but it’s worth it. They’re still great if you fit all 12 in one pan, they just won’t be as high.
- In a small bowl mix together the l⅛ cup white sugar and zest from 1 lemon. Sprinkle on top of each muffin before baking.
- Bake at 425 degrees F for 10 minutes, then reduce oven temperature to 350 and bake for 15-20 more minutes without opening the oven.
- Remove from the oven. Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!
Notes
- Filling muffin tins every other one helps achieve a bakery-style muffin.
- Fill muffin tins very full to use all the batter for just 12 muffins.
- Cool completely for the center to be fully baked.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg