These Cheesy Broccoli Protein Muffins are a tasty way to enjoy veggies! Packed with healthy broccoli and gooey cheese, they’re perfect for a quick breakfast or snack.
Who knew muffins could be so fun and nutritious? I love grabbing one on the go—it feels like I’m treating myself, but it’s good for me too! 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets provide a nice crunch and a vibrant color. If you’re short on time, you can use frozen broccoli—just make sure to thaw and drain it well before mixing into the batter.
Eggs: These give structure and help bind the muffins together. If you need an egg substitute, use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg.
Cheeses: I love a mix of cheddar and mozzarella for flavor and gooeyness, but feel free to experiment! Use pepper jack for some heat or any cheese you prefer. Dairy-free cheese alternatives work too!
Cottage Cheese or Greek Yogurt: Both add protein and keep the muffins moist. For a dairy-free version, try silken tofu blended until smooth!
Flours: Almond flour or oat flour help with texture, but you can omit them if you want to keep it simple. Regular flour works too; just be aware it may change the texture slightly.
How Can I Perfect the Mixing Technique?
Mixing the ingredients correctly is key for muffins that rise well and have a nice texture. Here’s how to do it right:
- Gently whisk the eggs before adding other wet ingredients. This incorporates air and helps with fluffiness.
- Add dry ingredients to the wet rather than the other way around. This prevents over-mixing.
- When folding in the broccoli and cheese, do it carefully to avoid deflating the batter. It’s okay if some lumps remain!
- Fill each muffin cup generously but avoid overfilling (stop at about 3/4 full) to allow for rising.
These simple tips can make your muffins soar to success! Enjoy baking!
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
For The Muffins:
- 3 cups broccoli florets (fresh or steamed)
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour or oat flour (optional for texture)
- 1/2 cup cottage cheese or Greek yogurt (for moisture and protein)
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: 1/4 cup chopped green onions or herbs (like parsley or chives)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to bake, so in total, you’re looking at about 35-40 minutes. Give the muffins a little time to cool before you dig in, and you’ll have a delicious, protein-packed snack ready to go!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). While the oven heats up, grease a muffin tin or line it with silicone muffin liners to prevent sticking. Set it aside while you prepare the batter.
2. Chop the Broccoli:
Next, chop the broccoli florets into small pieces. You want them to be finely chopped or even pulsed a few times in a food processor for an easier mix. This will help the broccoli blend well into the muffins without overwhelming each bite!
3. Mix the Wet Ingredients:
In a large bowl, crack those eggs and whisk them together until well combined. Then add the cottage cheese (or Greek yogurt), baking powder, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together until it’s nice and smooth. If you’re using almond or oat flour, mix that in now too!
4. Add Broccoli and Cheese:
Now, fold in the chopped broccoli and both shredded cheeses—cheddar and mozzarella. Remember to save a little of each cheese for topping your muffins later. Gently stir until the mixture is even, being careful not to overmix!
5. Fill the Muffin Tin:
Using either a spoon or a ladle, fill each muffin cup about 3/4 of the way full with the mixture. This allows room for the muffins to rise and become fluffy while baking.
6. Top with Cheese:
Sprinkle the reserved cheese on top of each muffin. This will give them a delicious cheesy crust once they bake!
7. Bake and Cool:
Now, place your muffin tin in the oven and bake for about 20-25 minutes. You’ll know they are done when the muffins are set in the middle and the tops are beautifully golden. Let them cool in the pan for a few minutes before removing them.
8. Serve and Store:
Enjoy the muffins warm or at room temperature. If you have leftovers, store them in the fridge for up to 4 days. Just reheat them in the microwave for a quick snack!
Now you’re all set! Enjoy your tasty, protein-packed Cheesy Broccoli Muffins as a nutritious snack or a grab-and-go breakfast! 🧀🥦
Can I Use Frozen Broccoli?
Yes, you can use frozen broccoli! Just make sure to thaw it completely and drain any excess moisture before chopping and adding it to the batter. This will help maintain the right texture in your muffins.
How Can I Make These Muffins Dairy-Free?
To make these muffins dairy-free, simply substitute the dairy cheeses with vegan cheese alternatives and use almond milk yogurt or silken tofu in place of cottage cheese or Greek yogurt. They will still be delicious and packed with flavor!
Can I Add Other Vegetables?
Absolutely! Feel free to add other finely chopped vegetables like bell peppers, spinach, or zucchini for extra nutrients and flavors. Just make sure they are chopped small so they mix well with the batter.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can easily reheat them in the microwave or oven. They can also be frozen for longer storage; just thaw and reheat when you’re ready to enjoy!