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These low carb broccoli cheddar muffins are a delicious and healthy way to start your day! They are packed with protein and fiber too!
These savory low carb broccoli cheddar muffins are a nutritional powerhouse. Packing a punch of protein and fiber into a convenient, grab and go format. By combining protein rich cottage cheese and eggs with a base of almond flour and a touch of potato starch.
The addition of olive oil ensures every bite stays moist. While the finely chopped broccoli seamlessly blends into the batter, making it an ideal way to sneak more greens into your daily routine.
The flavor profile is bold and comforting, driven by the classic pairing of shredded cheddar cheese and aromatic garlic. The cheddar melts to create a golden, lacy crust on top that perfectly complements the tender, savory interior.
Just one or two muffins provide lasting energy and satiety. The high fiber content from the broccoli and almond flour supports digestion. While the cottage cheese adds a creamy tang that boosts the overall protein count without the need for processed powders.
If you like this recipe, you will also love my Easy Broccoli + Cottage Cheese Egg Muffins or my Broccoli Cheddar Forrest Loaf.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
Low Carb Broccoli Muffins
Ingredients
- 13 oz (370 g) broccoli florets, rinsed + dried
- 2 eggs
- 3/4 cup (155 g) cottage cheese
- 1/4 cup (55 g) olive oil
- 1 clove garlic, minced
- 2 tbs potato starch
- 3 tbs almond flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 heaping cup (55 g) shredded cheddar cheese
- 1 tsp toasted sesame seeds, for topping
Instructions
- Preheat oven to 350℉. Spray the muffin tray with olive oil.
- In a mini food processor, pulse the broccoli florets for a few seconds until finely chopped. Transfer broccoli a large bowl. Add in the eggs, cottage cheese, olive oil, garlic and whisk together until combined. Next, add in the potato starch, almond flour, baking powder, salt and mix until incorporated. Fold in the cheddar cheese. Then, divide equally amongst 10 slots. Sprinkle muffins with cheese and toasted sesame seeds. Bake for 25-27 minutes or until golden on the edges.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use corn starch, tapioca flour or all purpose flour instead of potato starch.
- You can use all purpose flour instead of almond flour.
- You can use Greek yogurt instead of cottage cheese.
- You can use any type of shredded cheese.