Cottage Cheese Protein Chocolate Coconut Almond Muffins
These delicious muffins offer rich bakery-style flavor in every bite. They make a satisfying treat everyone will love.
Ingredients
- 1 1/2 cups All Purpose Flour
- 1/2 cup Vanilla Protein Powder (Whey Or Whey Casein Blend)
- 1/2 cup Unsweetened Shredded Coconut, Plus 2 tbsp For Topping
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 cups Full Fat Cottage Cheese, Room Temperature
- 2 Large Eggs, Room Temperature
- 1/2 cup Light Brown Sugar
- 1/3 cup Canned Coconut Milk
- 1 tsp Vanilla Extract
- 1/2 tsp Coconut Extract
- 1/4 cup Coconut Oil, Melted
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Toasted Almonds, Chopped & Divided
- 1/3 cup Dark Chocolate Chips, For Drizzle
Equipment
- blender
- muffin tin
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners, then lightly spray the liners with cooking spray.
- In a large bowl, whisk together the flour, protein powder, 1/2 cup coconut, baking powder, baking soda and salt.
- Blend the cottage cheese, eggs, brown sugar, coconut milk, vanilla and coconut extract until smooth. With the blender running, slowly pour in the melted coconut oil so it mixes in evenly without clumping.
- Fold the wet mixture into the dry ingredients until combined, then fold in the chocolate chips and most of the almonds. Let the batter rest for 5 minutes so the coconut softens.
- Divide the batter among the cups and top with the remaining 2 tablespoons coconut and almonds.
- Bake for 18-21 minutes, until the coconut on top is toasted and a toothpick comes out clean. Cool completely on a wire rack.
- Melt the chocolate chips for the drizzle in the microwave in 20-second bursts, stirring until smooth. Drizzle over the muffins and let set.
Nutrition
Serving: 1servingCalories: 321kcalCarbohydrates: 31gProtein: 11gFat: 17g