These Cheesy Broccoli Protein Muffins are a tasty way to get your veggies! Packed with broccoli, cheese, and protein, they’re perfect for a quick breakfast or snack.
Making these is so easy – just mix, scoop, and bake! I love having them ready for busy days; they fill me up and make me feel good about my choices. Yum! 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is the star here! You can use frozen broccoli, but make sure to thaw and drain any extra moisture. Personal tip: chop it small for better texture in muffins.
Cheddar Cheese: Sharp cheddar gives a nice tang. For a lighter flavor, try mozzarella, or vegan cheese if you need a dairy-free option.
Cottage Cheese or Greek Yogurt: Both add creaminess and protein. If you’re lactose intolerant, you might use a dairy-free yogurt or silken tofu instead.
Oat Flour: Great for a healthy base! If you don’t have any, you can blend rolled oats into a flour, or use whole wheat flour if you prefer that option.
How Do I Get My Muffins to Rise and Stay Fluffy?
To ensure your muffins rise nicely and stay fluffy, incorporating air into the eggs is key. Here’s how to do it well:
- Whisk the eggs vigorously until they are light and frothy before adding other ingredients.
- Make sure not to overmix once you add in the dry ingredients. This keeps your muffins tender!
Another tip is to use baking powder that is fresh, as it’s responsible for giving those muffins that lift.
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups fresh broccoli florets, chopped small
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 1/2 cup cottage cheese or Greek yogurt
- 1/2 cup oat flour (or almond flour for low-carb)
- 1/4 cup unflavored protein powder (whey or plant-based)
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
- 1-2 tbsp fresh herbs (like thyme or parsley), chopped (optional)
- Red pepper flakes for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 25 minutes of baking time, totaling around 35 minutes to get these yummy muffins ready. They also store well in the fridge for up to 4 days or can be frozen for a quick snack later on!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 350°F (175°C). This ensures the muffins will bake evenly. While that’s happening, prepare your muffin tin by greasing it or lining it with silicone liners for easy removal.
2. Prepare the Broccoli:
Chop your fresh broccoli into small, bite-sized pieces. If you like softer broccoli in your muffins, steam it for about 2-3 minutes, then let it drain well to remove extra moisture.
3. Mix the Wet Ingredients:
In a large bowl, crack the eggs and whisk them until they are smooth. Add the cottage cheese or Greek yogurt, and give it a good mix until everything is well blended.
4. Combine the Dry Ingredients:
Add the oat flour, protein powder, baking powder, garlic powder, onion powder, salt, and black pepper to the wet ingredients. Stir until just combined—don’t overmix!
5. Fold in the Good Stuff:
Gently fold in the chopped broccoli, shredded cheddar cheese, and any fresh herbs you want to add. Make sure everything is evenly distributed without overworking the batter.
6. Prepare to Bake:
Carefully divide the muffin batter into the prepared muffin cups. For a little extra cheesy goodness, sprinkle some extra cheddar on top of each muffin and a pinch of red pepper flakes if you like a bit of heat.
7. Bake the Muffins:
Put the muffin tin in the oven and bake for 20-25 minutes, checking for doneness by inserting a toothpick into the center. It should come out clean when they’re ready!
8. Cool and Enjoy:
Remove the muffins from the oven, and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. They can be enjoyed warm or at room temperature.
9. Store for Later:
If you have leftovers, store the muffins in the refrigerator for up to 4 days. You can also freeze them in a zip-top bag for a convenient snack later on!
Enjoy these savory, protein-packed cheesy broccoli muffins as a nutritious snack or breakfast option!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw it and drain any excess moisture before chopping and adding it to the batter. This will help maintain the texture of your muffins.
What Can I Substitute for Oat Flour?
If you don’t have oat flour on hand, feel free to substitute it with whole wheat flour or almond flour for a low-carb option. You can also make your own oat flour by blending rolled oats until they reach a fine flour-like consistency.
Can I Make These Muffins Egg-Free?
Absolutely! To make these muffins egg-free, you can use a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water, let it sit until it thickens, and then use it in place of each egg.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them in a zip-top bag. Just reheat from frozen in the microwave or toaster oven when you’re ready to enjoy them!
