These gluten-free, low-carb cottage cheese muffins are the perfect high-protein snack or breakfast! Made with almond flour and cottage cheese, they’re moist, fluffy, and naturally nutritious. Whether you enjoy them sweet with blueberries or nutty with chopped nuts, they’re easy to customize and incredibly satisfying.
Ingredients for Cottage Cheese Muffins
🔹 200g cottage cheese
🔹 2 eggs
🔹 1 cup almond flour
🔹 ½ tsp baking powder
🔹 1 tbsp honey or maple syrup (optional, for sweetness)
🔹 1 tsp vanilla extract
🔹 ½ cup blueberries or chopped nuts (optional)
Instructions
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Preheat your oven to 180°C (350°F).
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Line a muffin tray with muffin liners or grease lightly.
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In a blender or mixing bowl, combine cottage cheese and eggs until smooth.
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Add almond flour, baking powder, sweetener (if using), and vanilla extract.
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Stir until fully combined.
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Gently mix in blueberries or chopped nuts for added texture and flavor.
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Divide the batter evenly into the muffin cups.
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Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
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Let muffins cool for a few minutes before serving.
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Enjoy them warm or store for an easy grab-and-go snack!
Storage Tips
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Fridge: Store cottage cheese muffins in an airtight container for up to 5 days.
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Freezer: Freeze for up to 3 months. Just thaw and enjoy!
More Healthy Muffin Recipes to Try
Healthy Greek Yogurt Muffins – No Refined Sugar!
FAQ
Q1. Can I use a different type of flour? Yes! While almond flour keeps these muffins gluten-free and low-carb, you can substitute coconut flour (about ¼ to ⅓ cup, since it’s more absorbent). If you’re not avoiding gluten, oat flour or whole wheat flour can also work, but you may need to adjust the liquid ingredients.
Q2. Are these cottage cheese muffins keto-friendly? Yes, if you omit the honey or maple syrup, these muffins are keto-friendly since they’re made with low-carb almond flour and high-protein cottage cheese. You can use a sugar-free sweetener like monk fruit or erythritol instead.
Q3. Can I add protein powder to this recipe? Yes! If you want an extra protein boost, add 1-2 tablespoons of unflavored or vanilla protein powder. You may need to add a little more liquid (such as almond milk) to maintain a smooth batter consistency.
Q4. How do I store these muffins?
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Room Temperature: Best eaten fresh but can stay in an airtight container for 1 day.
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Refrigerator: Store in a sealed container for up to 5 days.
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Freezer: Freeze in a zip-top bag for up to 3 months. Just thaw overnight in the fridge or microwave for 20-30 seconds.
Q5. Can I make these muffins sweeter? Absolutely! While they are mildly sweet, you can add more honey, maple syrup, or a sugar-free sweetener to taste. You can also mix in chocolate chips, cinnamon, or mashed banana for extra sweetness.
Q6. Can I make them savory instead of sweet? Yes! Skip the sweetener and vanilla extract, and instead, try adding grated cheese, chopped herbs, or spices for a delicious savory cottage cheese muffin.
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The Best Cottage Cheese Muffins – Perfect for Breakfast or Snacks
Equipment
- 1 mixing bowl
- 1 muffin baking tray
Ingredients
- 200 g cottage cheese
- 2 eggs
- 1 cup almond flour
- 1/2 tsp baking powder
- 1 Tbsp honey or maple syrup (optional, for sweetness)
- 1 tsp vanilla extract
- 1/2 cup blueberries or chopped nuts (optional)
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin tray with muffin liners or grease lightly.
- In a blender or mixing bowl, combine cottage cheese and eggs until smooth.Add almond flour, baking powder, sweetener (if using), and vanilla extract.Stir until fully combined.
- Gently mix in blueberries or chopped nuts for added texture and flavor.Divide the batter evenly into the muffin cups.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.Let muffins cool for a few minutes before serving.Enjoy them warm or store for an easy grab-and-go snack!