Healthy Gingerbread Protein Muffins - 30-Minute Holiday
Spiced, protein-rich gingerbread muffins with coconut sugar and blueberries. Cottage cheese and eggs provide 10g protein each, with a moist crumb and warm gingerbread flavor. Ready in 35 minutes or make-ahead for holiday mornings.
Ingredients
- 2 large eggs
- 1 cup full-fat cottage cheese (or 2% milk)
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup mild extra-virgin olive oil (or avocado oil)
- 1/4 cup milk (dairy or unsweetened plant)
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon (plus 1/2 tsp ginger powder optional)
- 1 1/2 teaspoons baking soda
- 1 cup all-purpose flour
- 1/2 cup flour-coated blueberries (see notes)
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners
- Whisk eggs, cottage cheese, sugar, oil, milk, and vanilla in a bowl until smooth
- In another bowl, combine flour, cinnamon, baking soda, and salt
- Gently fold dry ingredients into wet mixture until just combined
- Fold in 1/4 cup flour; toss with blueberries to coat
- Divide batter into prepared tins
- Bake 22-25 minutes until tops crackle and a toothpick comes out clean
Notes
Blueberries taste better if tossed in 1-2 tbsp flour to prevent sinking
Room-temperature eggs whip better
Freeze baked, cooled muffins in an airtight bag up to 1 month
Double coconut sugar for stronger sweetness
Room-temperature eggs whip better
Freeze baked, cooled muffins in an airtight bag up to 1 month
Double coconut sugar for stronger sweetness
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 21gProtein: 10gFat: 12gSaturated Fat: 10gCholesterol: 55mgSodium: 350mgFiber: 1gSugar: 14g
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