Cheesy Broccoli Protein Muffins are a fun and tasty way to sneak in some greens! These muffins are packed with broccoli, cheese, and protein, making them a great snack or breakfast option.
Who says healthy can’t be cheesy? I love popping these little buddies in the oven—they fill my kitchen with a yummy smell. They’re perfect for a quick meal on the go! 🧀🥦
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets add crunch and nutrition. If you don’t have fresh broccoli, frozen will work too—just make sure to thaw and drain excess water. I often use the stalks, finely chopped, to reduce waste!
Cheese: Cheddar is a classic choice, but feel free to use mozzarella, feta, or even a dairy-free cheese if needed. Personally, I like adding a mix of cheeses for depth in flavor.
Cottage Cheese or Greek Yogurt: Both boost protein and keep muffins moist. If you prefer a dairy-free option, try silken tofu blended until smooth instead. It gives a lovely creaminess!
Flour: Oat flour and almond flour are great gluten-free options. You can use regular flour if preferred. I’ve experimented with chickpea flour for added protein—give it a shot!
How Do I Steam Broccoli Perfectly for Muffins?
Steaming broccoli ensures it’s tender but still has that vibrant green color. Here’s how to do it right:
- Bring a pot of water to a boil and place a steamer basket above it.
- Add the broccoli florets and cover. Steam for just 3 minutes, keeping an eye on them!
- Once done, quickly remove and run under cold water to stop the cooking process. This keeps them bright and crunchy.
Perfectly steamed broccoli is key for these muffins—they add nutrition without overpowering the texture!
What’s the Best Way to Mix Ingredients?
Mixing is about creating a uniform batter without overdoing it! Here’s my tip:
- Start by whisking eggs and wet ingredients until smooth.
- Add in the cheeses and dry ingredients, mixing gently. Overmixing can make muffins tough.
- Finally, fold in broccoli and herbs carefully to keep those lovely pieces intact!
Remember, muffins can be forgiving. A few lumps are okay—just aim for combined ingredients for the best outcome.
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups fresh broccoli florets, chopped into small pieces
- 6 large eggs
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup cottage cheese or Greek yogurt (for extra protein and moisture)
- 1/4 cup grated Parmesan cheese
- 1/2 cup oat flour or almond flour
- 1 scoop unflavored or savory protein powder (optional, about 20-25g protein)
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp chopped fresh herbs (parsley, chives, or thyme) or 1 tsp dried herbs
- Cooking spray or oil for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking. All in all, you’re looking at around 40-45 minutes to get these delicious muffins out of the oven and ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important so your muffins will bake evenly. Don’t forget to grease a standard 12-cup muffin tin with cooking spray or a bit of oil so they won’t stick!
2. Prepare the Broccoli:
Steam or blanch the chopped broccoli florets for about 3 minutes until they are just tender. This preserves their bright green color and crunch! After steaming, drain and let them cool slightly before adding to the muffin mix.
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs well. Next, add the cottage cheese (or Greek yogurt), and mix until everything is smooth and creamy. This will help create a fluffy texture in your muffins.
4. Stir in the Cheese:
Now it’s time for some cheesy goodness! Stir in the shredded cheddar cheese and grated Parmesan cheese, combining them thoroughly with the egg mixture.
5. Combine Dry Ingredients:
Add the oat flour or almond flour, protein powder (if you’re using it), baking powder, garlic powder, onion powder, salt, and black pepper. Mix everything together until just combined. Be careful not to over-mix!
6. Fold in the Broccoli and Herbs:
Gently fold the steamed broccoli and your choice of fresh or dried herbs into the batter until evenly distributed. This is where your muffins get that lovely green color and added flavor!
7. Fill the Muffin Tin:
Divide the mixture evenly among the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise without overflowing.
8. Bake the Muffins:
Pop your muffin tin into the oven and bake for 20-25 minutes. You know they are done when they are set and golden brown on top. If you insert a toothpick in the center, it should come out clean.
9. Cool and Remove:
Once baking is complete, remove the muffins from the oven and let them cool in the tin for a few minutes. After that, gently take them out and place them on a wire rack to cool completely.
10. Store or Serve:
Enjoy your muffins warm! If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Just reheat before serving, and you’ve got a perfect snack or meal ready to go!
Enjoy your cheesy, protein-packed broccoli muffins as a nutritious snack or meal!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw and drain it well to get rid of excess moisture, which could make the muffins soggy. A quick steam or microwave can help to soften it before adding it to your mixture.
What Can I Substitute for Cottage Cheese or Greek Yogurt?
If you’re looking for a substitute, try using silken tofu blended until smooth for a dairy-free option, or even plain ricotta cheese for a creamy texture. Both alternatives will still keep your muffins moist!
How Long Can I Store the Muffins?
These muffins can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well! Just wrap them individually and store in a zip-top bag for easy snacking later on.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other veggies like spinach, bell peppers, or zucchini. Just make sure they are finely chopped and roughly equal in volume to the broccoli, so the muffins bake evenly.
