These high-protein savory muffins are the perfect grab-and-go option for busy mornings, post-workout snacks, or a wholesome addition to your lunch. Packed with the goodness of cottage cheese, lean chicken, and flavorful seasonings, they're a delicious way to fuel your day without compromising on taste.
Low in carbs and bursting with protein, these muffins are as versatile as they are nutritious. Whether you enjoy them fresh out of the oven or prep them ahead for the week, they’re sure to become a favorite in your meal rotation! 🥰💪
Ingredients:
1 lb ground chicken (or turkey, or breakfast sausage, or any sausage you love, with casing removed)
2 tsp garlic powder
1 tsp onion powder
1 tsp ground fennel seeds, toasted
1 tsp salt
½ tsp pepper
¼ tsp crushed pepper flakes
4 eggs
¼ cup milk (soy or dairy)
1 cup 2% cottage cheese (I used lactose-free)
1 tablespoon olive oil
1 tablespoon maple syrup
1.5 cups oat flour (or almond flour, you can substitute with AP or whole wheat, use 1 1/4 cup)
Directions:
Preheat your oven to 400F. You will need a 12 cavity muffin tray. Use silicone liners if you have them or ensure your metal pan are well greased.
Cook ground meat on medium heat with spices for about 5-7 min until it is just cooked through, add your chopped veggies at the last minute just to warm them through and coat them with spices.
IF USING SAUSAGE MEAT: Remove the sausages from the casing and cook on medium heat until browned and no longer pink in colour, then add your chopped veggies.
To a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup. Then add your baking powder and salt. Mix well.
To the same bowl, add all oat flour. Mix well using a wooden spoon or silicone spatula.
Add your cooked meat, chopped vegetables, & cheese.
Divide batter evenly between 12 muffin cavities (6 muffins on each tray) about 4 heaping tablespoon (one heaping ¼ cup) of batter per muffin. Top with additional cheese(optional) and bake for 23-27 minutes.
Makes 12 muffins
Serving size 2
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