These cheesy broccoli protein muffins are a tasty treat filled with healthy greens. They’re packed with cheese and protein, making them perfect for a quick breakfast or snack!
Who knew muffins could be so healthy? I love grabbing one when I’m on the go. Plus, they make me feel like I’m being sneaky with my veggies! 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is crucial for nutrition and flavor. If you’re short on time, you can use frozen broccoli. Just make sure to thaw and drain it well to avoid excess water in the muffins.
Cheddar Cheese: I love using sharp cheddar for the best flavor, but feel free to swap it with mozzarella for a milder taste or any favorite cheese you enjoy.
Eggs: They help bind the muffins together. If you’re looking for an egg-free version, you can use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals one egg). It’s a great alternative!
Almond Flour: Almond flour gives a nutty taste and texture. If you have a nut allergy, you can substitute it with whole wheat flour or oat flour.
Protein Powder: Unflavored powder works best, but you can use a savory protein powder or even omit it if you want a more classic muffin.
How Do I Ensure My Muffins Rise and Stay Moist?
Getting muffins to rise can be tricky. It all starts with the right mixing method:
- When mixing the batter, avoid over-mixing; this can make your muffins dense. Stir until just combined.
- Make sure your baking powder is fresh! It’s essential for helping the muffins rise.
- Keep a close eye on your baking time. Muffins can quickly go from perfectly golden to overcooked.
- Allow them some cooling time in the tin. It gives structure before transferring them to a wire rack.
Following these tips will help you enjoy fluffy and moist muffins every time!
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
For The Muffins:
- 2 cups fresh broccoli florets (finely chopped)
- 1 ½ cups shredded cheddar cheese
- 6 large eggs
- ½ cup almond flour (or whole wheat flour)
- ¼ cup protein powder (unflavored or savory)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp paprika (optional)
- 2 tbsp olive oil or melted butter
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and mix the batter, then about 20-25 minutes for baking. Overall, you’re looking at 30-35 minutes from start to finish before you can enjoy these yummy muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While it’s warming up, prepare your muffin tin by greasing it lightly or lining it with silicone liners.
2. Whisk the Eggs:
In a large mixing bowl, crack the 6 eggs and whisk them until they’re well combined and frothy. This airiness will help your muffins rise nicely!
3. Combine Dry Ingredients:
Now, add the almond flour, protein powder, baking powder, salt, black pepper, and paprika (if using) to your egg mixture. Stir everything together until fully mixed. It should create a nice batter.
4. Add Moist Ingredients:
Next, pour in the olive oil or melted butter and mix until smooth. This helps keep the muffins moist and flavorful.
5. Fold in the Veggies and Cheese:
Gently fold in the chopped broccoli, shredded cheddar cheese, chopped onion, and minced garlic. Make sure everything is well mixed but don’t overdo it; a gentle stir is all you need!
6. Fill the Muffin Tin:
Now it’s time to fill your muffin cups! Spoon the batter evenly into each muffin cup, filling them about ¾ full. This gives them room to rise as they bake.
7. Bake:
Place the muffin tin in your preheated oven and bake for about 20-25 minutes. They’re done when they’re set in the middle and golden on top. Just poke one with a toothpick; if it comes out clean, they’re ready!
8. Cool and Enjoy:
After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. You can serve them warm or let them cool to room temperature. Yum!
9. Storage:
If you have leftovers, store them in an airtight container in the refrigerator. You can easily reheat them in the microwave for a quick protein-packed snack or meal!
These cheesy broccoli protein muffins are not only delicious but also a great way to sneak in some veggies. Enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw it completely and drain any excess water to prevent your muffins from becoming soggy. Chopping it into smaller pieces will help distribute it evenly in the batter.
How Can I Make These Muffins Dairy-Free?
If you want to make these muffins dairy-free, simply substitute the cheddar cheese with a dairy-free cheese alternative. You can also use coconut oil or another vegetable oil in place of butter for the moistening agent.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other vegetables like bell peppers, spinach, or zucchini for added flavor and nutrition. Just make sure to chop them finely and adjust any moisture content as needed.
What’s the Best Way to Store Leftovers?
Store your muffins in an airtight container in the refrigerator, where they can last for up to 5 days. For longer storage, you can freeze them. Just wrap each muffin tightly and freeze, then thaw in the fridge overnight when you’re ready to eat.