Zucchini Cottage Cheese Muffins
Healthy muffins packed with protein-rich cottage cheese, whole grains, and grated zucchini.
Ingredients
- 1 medium-sized zucchini
- 1 cup cottage cheese if your cottage cheese has large curds, you may want to blend it before using in recipe
- 1/2 cup coconut sugar or 1/3 cup granulated sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup avocado or vegetable oil
- 1/2 cup milk (any kind)
- 2 cups white whole wheat flour or all-purpose or gluten-free blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup mini chocolate chips (optional)
Instructions
- Heat the oven to 375 degrees. Line a mini muffin tin (or standard size muffin tin) with paper liners or grease well.
- Grate the zucchini on the smaller holes of a box grater until you have 1 1/2 cups of grated zucchini. Place the zucchini into a clean kitchen towel and squeeze out all of the excess moisture. You should have a full cup of grated zucchini after the liquid is squeezed out.
- In a large bowl combine the grated zucchini, cottage cheese, sugar, maple syrup, vanilla, oil, and milk.
- Add the flour then sprinkle over the baking powder, baking soda, salt, and cinnamon. (You could also whisk the dry ingredients together in a separate bowl first if you prefer.) Stir with a large spoon or spatula until everything is just combined. The batter will be thick, but try not to overmix or the muffins with be dense or tough.
- Scoop the batter into the muffin tin, filling each hole about 3/4 of the way. Press some mini chocolate chips into the top of some or all of the muffins, if you'd like.
- Bake until lightly golden brown on the top, 12 to 14 minutes for mini muffins and 16 to 20 minutes for standard muffins. Allow to cool fully before enjoying.
- Muffins can be stored at room temperature for 2 days or refrigerated for 5 days. To freeze, wrap well and freeze up to 2 months.