If you’re looking for a high-protein, low-carb snack that’s easy to make and perfect for meal prep, look no further! These Cauliflower Tuna Cottage Cheese Muffins pack 10g of protein per muffin, are keto-friendly, gluten-free, and make a convenient, nutritious option for breakfast, lunch, or a savory snack. Made with wholesome ingredients like cauliflower, tuna, and cottage cheese, these muffins are a delicious way to stay fueled and satisfied.

Enjoy!

xoxo

SiLLibake

Cauliflower Tuna Cottage Cheese Muffins

These Cauliflower Tuna Cottage Cheese muffins are perfect meal prep and for anyone looking to add more protein to their diet in a convenient, low-carb way.

Why You’ll Love These Cauliflower Tuna Cottage Cheese Muffins

High Protein: With 10g of protein per muffin, these muffins are excellent for building muscle and keeping you full.
Keto & Low-Carb: Each muffin is low in carbs and perfect for those following a keto or low-carb diet.
Gluten-Free: Ideal for those with gluten sensitivities or looking to reduce gluten in their diet.
Easy Meal Prep: Make a batch on Sunday, and you’ll have a quick, nutritious snack or meal ready throughout the week.
FAQs
Q: Can I freeze these muffins? Yes! Once cooled, place them in a freezer-safe container and freeze for up to 3 months. Reheat in the oven or microwave.
Q: What can I serve these muffins with? They’re great on their own but also pair well with a side salad or a bowl of soup for a more filling meal.
Q: Can I substitute tuna with another protein? Absolutely! Try canned salmon or shredded chicken for different flavors and nutrients.

Prep Time: 15 min

Cook Time: 17-20 min

Yield: 12 muffins

RECIPE:

Cauliflower Tuna Cottage Cheese Muffins

These muffins are perfect for anyone looking to add more protein to their diet in a convenient, low-carb format. Whether you’re on a keto diet, managing your gluten intake, or simply looking for healthy meal prep recipes, these Cauliflower Tuna Cottage Cheese Muffins are sure to be a hit. Prep a batch today, and enjoy a savory, satisfying snack anytime!

Ingredients:

2 ½ cups riced cauliflower (I used frozen, thawed)

1 cup chopped onion (I used frozen, thawed)

1/2 parmesan cheese grated

1 large can tuna, drained, 160 grams (or a small can is fine)

1/3 cup chopped parsley

4 eggs

¼ cup milk (I used soy but any milk will work)

1 cup cottage cheese (I used 2% lactose-free)

1 tbsp lemon juice

3 tablespoons olive oil

1.5 cups almond flour or oat flour (AP or Whole Wheat Flour use 1 ¼ cup)

1 tsp garlic powder

2 teaspoon baking powder

½ teaspoon salt

¼ tsp pepper

Directions:

Preheat your oven to 400F. You will need a 12-cavity muffin tray. Use silicone liners if you have them or ensure your muffin tray is well greased.

Add 3 tbsp of olive oil in pan, cook onions and riced cauliflower, garlic powder, salt and pepper (as much as you like) until there is a little color on medium heat 5 min or so. Add your tuna and mix into veggie mixture, squeeze 1 tbsp lemon juice. Set aside to cool.

To a large mixing bowl, whisk together eggs, milk, cottage cheese. Then add your baking powder and salt and pepper. Mix well. Add Parmesan cheese and parsley. Mix until combined.

To the same bowl, add your almond flour. Mix well using a wooden spoon or silicone spatula.

Add your cauliflower onion tuna mixture and mix just until it’s combined.

Divide batter evenly between 12 muffin silicone liners. Top with additional cheese(optional) and bake for 17-20 minutes.

Nutrition (Approximate): 1 Muffin

Calories: 150 kcal | Protein: 10 g | Carbohydrates: 4 g | Fat: 10 g

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