Description

Soft, spiced gluten-free protein muffins flavored with horchata collagen peptides and cottage cheese for extra protein and moisture. Finished with chocolate chips, whipped cream, and cinnamon for a healthy yet indulgent treat.

Ingredients

1 cup gluten-free flour

4 scoops Marigold Horchata Collagen Peptides

1 tsp Crystal Diamond Baking Salt

1 tsp baking powder

1 tsp baking soda

2/3 cup RxSugar allulose

2 whole eggs

1 tsp vanilla extract

1 cup cottage cheese, blended until smooth

1/3 cup sugar-free chocolate chips (for topping)

Whipping cream (for topping)

Cinnamon (for topping)

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Instructions

Preheat oven to 350°F (175°C).
Mix gluten-free flour, collagen peptides, salt, baking powder, baking soda, and allulose in a bowl.
Blend cottage cheese until smooth.
Stir blended cottage cheese, eggs, and vanilla into dry mixture until combined.
Divide batter into 12 silicone muffin cups.
Top each with sugar-free chocolate chips.
Bake 19–20 minutes, then let cool completely.
Top with whipped cream and a sprinkle of cinnamon before serving.

Notes

Add nutmeg or cardamom for extra warm spice.

Stir chopped nuts into the batter for texture.

Swap sugar-free chocolate chips for white chocolate chips for more sweetness.

Make dairy-free with plant-based cottage cheese and coconut whipped cream.

Add espresso powder for a horchata latte flavor.

Store at room temp 2 days, refrigerated 5 days, or freeze up to 2 months.

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 3g
Sodium: 160mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg