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High Protein McGriddle Muffin Recipe

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4.2 from 8 reviews

This High Protein McGriddle Muffin recipe offers a delicious and nutritious twist on the classic breakfast sandwich, featuring turkey sausage, sharp cheddar, and a blend of coconut flour and vanilla protein powder. Baked to fluffy perfection, these muffins are perfect for a high-protein breakfast or snack and can be paired with maple syrup for a sweet touch.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 lb turkey breakfast sausage (Jennie-O brand recommended)
  • 1 cup low fat cottage cheese
  • 2 eggs or 1/3 cup liquid egg whites
  • 1 cup unsweetened almond milk (or your choice of milk/water)
  • 1 tsp maple extract (McCormick brand suggested)
  • 1 tsp butter extract (McCormick brand or Walmart alternative)
  • 1/2 cup sharp cheddar cheese, shredded (plus extra for topping)

Dry Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup The Peachie Spoon Vanilla Protein Powder
  • 1 tsp baking soda
  • Dash of salt

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your muffins.
  2. Cook Sausage: In a pan, cook the turkey breakfast sausage over medium heat for 5-7 minutes. Crumble it as it cooks, and once fully cooked, drain any excess fat and set aside to cool slightly.
  3. Mix Wet Ingredients: In a large bowl, combine the cottage cheese, eggs or liquid egg whites, almond milk, maple extract, butter extract, and about half of the shredded cheddar cheese. Stir well to combine all wet ingredients evenly.
  4. Add Dry Ingredients: Add the coconut flour, vanilla protein powder, baking soda, and salt to the wet mixture. Stir thoroughly until the batter is uniform.
  5. Fold in Sausage: Gently fold the cooked sausage into the batter, mixing carefully to distribute evenly without over-stirring.
  6. Prepare Muffin Tin: Spray a 12-cup muffin tin with avocado oil or use a silicone muffin pan to prevent sticking.
  7. Fill and Top Muffin Cups: Divide the batter evenly into the 12 muffin cups, filling each to the top. Sprinkle the remaining shredded cheddar cheese on top of each muffin cup for a cheesy finish.
  8. Bake: Bake for 18-20 minutes until the muffins are fluffy and cooked through. For a browned top, switch to broil on high for the last 1-2 minutes, but watch carefully to prevent burning.
  9. Cool and Serve: Let the muffins cool in the pan for 10 minutes before removing. Serve warm with maple syrup or your favorite sugar-free syrup if desired.
  10. Storage: Store the muffins in a covered dish in the refrigerator for up to 5 days. Reheat before serving.

Notes

  • Macros per muffin: 109 calories, 5g fat, 4g carbs, 14g protein, 2g fiber.
  • Use silicone muffin pans or spray well with avocado oil to prevent sticking.
  • Optional: Broil briefly to brown tops but watch carefully to avoid burning.
  • Serve with sugar-free syrup to keep sugar content low.
  • These muffins are ideal for meal prep and can be paired with fruit for a complete breakfast.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/high-protein-mcgriddle-muffin-recipe/