![['Close-up view of a cheesy broccoli protein muffin, highlighting its moist texture and fresh ingredients.', 'Side view of a golden-brown cheesy broccoli muffin with visible pieces of broccoli and melted cheese.', 'Detailed image of a protein muffin showcasing broccoli florets, cheddar cheese, and a fluffy appearance.', 'Juicy broccoli muffin arranged on a plate, emphasizing the mix of cheeses and vibrant green vegetables.']](https://quickflavorfix.com/wp-content/uploads/2026/07/cheesy-broccoli-protein-muffins_1_U1.webp)
Cheesy Broccoli Protein Muffins
These savory muffins combine broccoli and cheese for a nutritious, protein-packed snack or breakfast option.
Ingredients
Vegetables
- 1.5 cups fresh broccoli florets, chopped into small pieces
Dairy & Eggs
- 6 large eggs eggs
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 0.5 cup cottage cheese or ricotta cheese
- 0.5 cup grated Parmesan cheese
Dry ingredients
- 0.5 cup oat flour or almond flour (optional, for texture)
- 1 tsp baking powder
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
Seasonings
- to taste Salt and pepper
- optional Fresh herbs like thyme or parsley
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Steam or blanch broccoli until tender, then cool.
- Whisk eggs, cheeses, and seasonings in a bowl. Mix in flour and baking powder.
- Fold in steamed broccoli. Spoon batter into muffin tin.
- Bake for 20-25 minutes until golden. Cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for later.