Cottage Cheese Zucchini Muffins
Delicious and nutritious muffins made with cottage cheese and zucchini, perfect for any meal.
Equipment
- Muffin tin Greased with non-stick spray or oil.
Ingredients
Main Ingredients
- 1 cup coconut oil, melted or any other oil or butter
- 1 cup plain whole milk cottage cheese e.g., Good Culture
- 1 cup milk any nut or seed milk
- 2 count eggs
- 3 cup almond flour
- 1 tsp baking soda
- 1 tsp salt
- 1 2 pepper
- 1 2 garlic powder
- 1 2 onion powder
- 1 cup grated zucchini squeezed to remove excess liquid
- 1 cup cheddar cheese or any other cheese like Parmesan
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray, oil, or butter.
- Shred the zucchini using a cheese grater or food processor. Squeeze the shredded zucchini in a paper towel or cheese cloth to remove excess liquid. This step is crucial to prevent soggy muffins!
- In a large bowl, whisk together the melted coconut oil, cottage cheese, milk, and eggs until well combined.
- Fold in the almond flour, baking soda, salt, pepper, garlic powder, and onion powder. Then add the strained zucchini and cheese, mixing well until the mixture is uniform.
- Divide the mixture evenly among the muffin tin cups, filling each about 3/4 of the way full.
- Bake for 25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool on the counter for 5-10 minutes. Use a toothpick to gently remove them from the pan by sliding it around the edges and then flipping the tin upside down. Be gentle to maintain their shape!
- Serve the muffins immediately and savor the delightful flavors!
Notes
Recipe notes