These Cottage Cheese Brownies are fudgy, naturally sweetened, and full of protein. They make the best better-for-you treat when you need a yummy dessert.

When you want to indulge in something sweet without too much guilt, these brownies are for you. The blended cottage cheese makes them super moist while giving you a boost of protein. They’re topped with flaky sea salt for a bakery-style touch and made with more wholesome ingredients; you’ll love every bite.

Ingredients & Estimated Cost

Recipe Cost: $5.09

Per Serving Cost: $0.63

• Cottage cheese is the key ingredient that gives these brownies their protein boost while keeping the texture soft and rich. Blend the cottage cheese until completely smooth, so it mixes evenly into the batter. Full-fat or low-fat cottage cheese works well either way.
• Eggs provide structure and help the brownies set as they bake. Room temperature eggs blend more easily into the batter.
• Coconut sugar adds natural sweetness and a light caramel flavor, which pairs well with chocolate. Brown sugar can be used if coconut sugar is not available.
• Vanilla extract rounds out the chocolate flavor and adds warmth to the batter.
• Unsweetened cocoa powder gives the brownies their deep chocolate flavor. Use a good-quality cocoa powder for the best taste.
• Organic all-purpose flour provides structure, helping the brownies hold their shape. All-purpose flour works perfectly here.
• Baking powder provides a small amount of lift, keeping the brownies tender rather than dense.
• Salt balances the sweetness and enhances the chocolate flavor.
• Dark chocolate chips melt into the brownies, creating pockets of chocolate throughout the batter.
• Flaky sea salt sprinkled on top adds a light crunch and enhances the chocolate flavor.

High Altitude Baking Adjustments

For baking above 3500 feet, reduce the baking powder slightly by about ⅛ teaspoon and increase the baking time by a few minutes if needed.

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Cottage Cheese Brownies

These Cottage Cheese Brownies are rich, fudgy, naturally sweetened, and packed with protein for a better-for-you dessert that still tastes indulgent.

Course Dessert

Cuisine American

Keyword brownies, cottage cheese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cool Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 123kcal

Author Jillian

Cost $5.09

Equipment

• Measuring cups & spoons
• Stand mixer
• Mixing bowl
• mixing spoon
• 8×8-inch baking pan

Ingredients

• 1 cup low-fat small curd cottage cheese blended
• 2 large eggs
• ⅓ cup coconut sugar
• 1 tsp vanilla extract
• ½ cup unsweetened cocoa powder
• ⅓ cup organic all-purpose flour
• ½ tsp baking powder
• ¼ teaspoon salt
• ¼ cup dark chocolate chips

GARNISH

• Flaky sea salt

US Customary – Metric

Instructions

• Preheat the oven to 350°F. Lightly coat an 8×8-inch baking pan with nonstick spray.
• In the bowl of a stand mixer, combine the blended cottage cheese, eggs, coconut sugar, and vanilla. Mix until smooth.
• In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chocolate chips.
• Pour the batter into the prepared baking pan and spread evenly. Sprinkle the top with flaky sea salt if desired.
• Bake for 18 to 25 minutes. Bake closer to 18 minutes for softer brownies, and bake closer to 25 minutes for a firmer texture.
• Allow the brownies to cool in the pan for about 10 minutes before slicing and serving.

Notes

Storage Tips

Store brownies in an airtight container at room temperature for up to two days.

Refrigerate for up to five days for longer storage.

Freeze by wrapping individual brownies and placing them in a freezer-safe container for up to two months. Thaw at room temperature before serving.

Nutrition

Serving: 1brownie | Calories: 123kcal | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 252mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 0.03mg | Calcium: 64mg | Iron: 1mg

Recipe FAQs

More Cottage Cheese Recipes

• Creamy Strawberry Cottage Cheese Smoothie
• Blueberry Cottage Cheese Muffins
• 5-Ingredient Cottage Cheese Chocolate Mousse

Posh Plate - Healthy Feel-Good Recipes

This creamy cottage cheese smoothie is packed with protein and naturally sweetened with strawberries and honey, making it a quick, refreshing breakfast or snack.

When I need a quick win for something filling, nutritious, and delicious, this blended cottage cheese smoothie is my go-to recipe. The cream cheese makes the smoothie extra creamy while adding a boost of protein. I love topping it with granola and fresh strawberries. This smoothie tastes like a treat but is packed with nourishing ingredients you can feel good about.

Ingredients, Substitutions & Estimated Cost:

Recipe Cost: $2.27

Per Serving Cost: $1.14

• Low-fat cottage cheese is the star here. Blending it first or using small curd cottage cheese helps create a completely smooth texture. It adds protein and richness without needing yogurt. Full-fat cottage cheese can be used for a richer smoothie, or dairy-free alternatives can be used if needed.
• Almond milk keeps the smoothie light and pourable. Unsweetened almond milk works well since the strawberries and honey add natural sweetness. You can substitute with dairy milk, oat milk, or even coconut milk, depending on your preference.
• Vanilla adds warmth and rounds out the flavor. Pure vanilla extract gives the best depth. If you enjoy a slightly brighter flavor, a tiny splash of almond extract can be added alongside the vanilla.
• Frozen strawberries provide natural sweetness and that thick, frosty texture. Frozen fruit eliminates the need for extra ice. You can swap in blueberries, raspberries, mango, or a mixed berry blend.
• Honey enhances the fruit without overpowering it. Adjust to taste based on how sweet your berries are. Maple syrup or a pitted Medjool date can be used as alternatives.
• Ice thickens the smoothie and adds a refreshing chill. If your berries are very frozen and thick, you can reduce the ice slightly.

How To Make A Cottage Cheese Smoothie

This smoothie comes together in one step and blends into a creamy, protein-packed drink in minutes. Let me show you how: 

1. Blend: Add the ¾ cup low-fat cottage cheese, 1 ½ cup almond milk, 1 teaspoon vanilla, 1 cup frozen strawberries, 2 Tablespoons honey, and 1 cup ice to a blender. Blend until completely smooth and creamy.
2. Serve: Pour the smoothie into two glasses.
3. Garnish: Top with granola and fresh strawberries if desired. Serve immediately.

Quick Kitchen Science

Blending cottage cheese breaks down the curds and evenly distributes the milk proteins, creating a smooth texture similar to Greek yogurt. The protein helps stabilize the smoothie, keeping it thick and creamy rather than separating quickly.

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Strawberry Cottage Cheese Smoothie

This creamy cottage cheese smoothie is packed with protein and naturally sweetened with strawberries and honey, making it a quick and refreshing breakfast or wholesome snack.

Course Breakfast

Cuisine American

Keyword cottage cheese, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 108kcal

Author Jillian

Cost $2.27

Equipment

• Blender
• Measuring cups & spoons

Ingredients

INGREDIENTS:

• ½ cup low-fat cottage cheese blended
• 1 cup almond milk
• 1 tsp vanilla
• 1 cup frozen strawberries or any berries you prefer
• 2 teaspoons honey
• ¾ cups ice

GARNISH:

• Granola
• Fresh strawberries

US Customary – Metric

Instructions

• Add the cottage cheese, almond milk, vanilla, frozen strawberries, honey, and ice to a blender.
  ½ cup low-fat cottage cheese, 1 cup almond milk, 1 tsp vanilla, 1 cup frozen strawberries, 2 teaspoons honey, ¾ cups ice
• Blend until completely smooth and creamy.
• Pour into two glasses.
• Top with granola and fresh strawberries if desired.
  Granola, Fresh strawberries
• Serve immediately.

Notes

Storage Tips:

• Refrigerator: Smoothies are best consumed immediately. You can store leftovers in an airtight jar in the refrigerator for up to 24 hours. The mixture might separate, so stir it well before drinking.
• Freezer: You can freeze the blended smoothie in an ice cube tray. Blend the frozen cubes with a splash of almond milk when you are ready to drink them.

Nutrition

Serving: 8oz | Calories: 108kcal | Carbohydrates: 14g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 398mg | Potassium: 165mg | Fiber: 2g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 0.4mg

Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Scrambled Eggs
• Creamy Cottage Cheese Pasta Sauce
• Cottage Cheese Pizza

Posh Plate - Healthy Feel-Good Recipes

These Blueberry Cottage Cheese Muffins are sweetened with maple syrup and coconut sugar. Blended cottage cheese makes them extra soft and fluffy. 

Cottage Cheese Blueberry Muffins bring a lighter twist to a classic bakery favorite. Blended cottage cheese melts smoothly into the batter, adding richness and moisture without distracting from the blueberry flavor. Maple syrup and coconut sugar create a warm, balanced sweetness in the muffins.

A short batter rest and a high starting oven temperature help create rounded muffin tops and a soft interior. The result is a muffin that feels special enough for a weekend bake yet simple enough for everyday.

Ingredients & Estimated Cost

Recipe Cost:$8.18

Per Serving Cost: $0.45

• Unbleached organic all-purpose flour forms the structure of the muffins and keeps the crumb sturdy yet soft. A one-to-one gluten-free baking flour can be used if needed, though the texture may be slightly more delicate.
• Baking soda provides lift and works with the natural acidity in the maple syrup and cottage cheese. Baking powder is not recommended here, since it will change the rise and spread.
• Salt brings out the overall flavor and keeps the sweetness from feeling flat. Fine sea salt works well.
• Cinnamon adds warmth to the muffins. Nutmeg or cardamom can be swapped in small amounts for a different spice note.
• Fresh blueberries give bursts of juiciness throughout the muffins. Frozen blueberries work too, though they should be folded in straight from the freezer to prevent bleeding.
• Cottage cheese, blended until smooth, blending removes the curds, creating a creamy base. You can also use ricotta, just make sure you blend it until it’s smooth. 
• Pure maple syrup brings a rounded sweetness and moisture. Honey can be used, though it will create a slightly deeper flavor.
• Coconut sugar adds gentle caramel notes and helps with browning. Light brown sugar can be used as a substitute if needed.
• Eggs, at room temperature, bind the batter and help create a smooth texture. Cold eggs can cause the batter to thicken unevenly.
• Vanilla rounds everything out. Vanilla bean paste can be used for a more intense vanilla presence.

Top Recipe Tips 

• Blend the cottage cheese thoroughly so the batter stays smooth and evenly mixed.
• Resting the batter is key to a better rise and more defined muffin tops.
• Spacing the muffins across two pans allows hot air to circulate, helping them bake evenly.

High Altitude Baking Adjustments

At elevations above 5,000 feet, reduce the baking soda to ¾ teaspoon, add 1 to 2 tablespoons of additional maple syrup or milk, and check the muffins a few minutes early during the second baking stage.

Did you try this lower-calorie swap? I want to know what you thought of the texture! Leave a star rating and comment below, or tag me on Instagram.

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Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins made with maple syrup and coconut sugar. With the cottage cheese, you get a better-for-you twist on a classic bakery favorite.

Course bread, Breakfast

Cuisine American

Keyword cottage cheese, muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour

Servings 18 muffins

Calories 114kcal

Author Jillian

Cost $8.18

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• blender or food processor
• muffin tin
• Cooling rack

Ingredients

• 2 cups unbleached organic all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 cup fresh blueberries
• ½ cup cottage cheese blended until smooth
• ½ cup pure maple syrup
• ¾ cup coconut sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla

US Customary – Metric

Instructions

• Preheat the oven to 425°F.
• Line two muffin tins with six paper liners each, spacing them out between the pans. Lightly grease the liners.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and blueberries.
  2 cups unbleached organic all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, 1 cup fresh blueberries
• In the bowl of an electric mixer, combine the blended cottage cheese, maple syrup, coconut sugar, eggs, and vanilla. Mix until fully blended.
  ½ cup cottage cheese, ½ cup pure maple syrup, ¾ cup coconut sugar, 2 large eggs, 2 teaspoons vanilla
• Add the dry ingredients to the wet ingredients and fold just until combined. Do not overmix. Let the batter rest for 10 minutes.
• Divide the batter evenly between the prepared muffin cups, filling nearly to the top for domed muffins. To make these truly bakery-style, sprinkle a little extra coconut sugar on top before baking (optional).
• Bake at 425℉ for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 10 more minutes, or until a toothpick inserted into the center comes out clean.
• Transfer the muffins to a cooling rack and let cool for 15 to 20 minutes before serving.

Notes

Storage & Freezing

• Counter: Store completely cooled muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: These last up to 5 days in the fridge.
• Freezer: Wrap each muffin individually in plastic wrap and place them in a freezer bag. They will keep for 3 months. Thaw at room temperature or warm in the microwave.

Nutrition

Serving: 1muffin | Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Recipe FAQs

More Protein Recipes

• High-Protein Cottage Cheese Scrambled Eggs
• Cottage Cheese Chocolate Mousse
• Creamy Cottage Cheese Pasta Sauce

Posh Plate - Healthy Feel-Good Recipes

This Cottage Cheese Chocolate Mousse is smooth, rich, and easy to make. A simple no-bake chocolate dessert made with blended cottage cheese.

This Cottage Cheese Chocolate Mousse is one of those recipes that surprises people in the best way. It is rich, chocolatey, and silky smooth, yet made with everyday ingredients you probably already have. Once blended, the cottage cheese completely transforms into a creamy base that feels indulgent but refreshingly light.

This is the kind of dessert I reach for when I want something sweet without a lot of fuss. It works beautifully as a make-ahead treat, a quick weeknight dessert, or even a protein-packed chocolate fix straight from the fridge.

Why You’ll Love This Recipe

It comes together in minutes with no baking required. The texture is smooth and airy after chilling, with no tang you might expect from cottage cheese. It feels decadent yet simple and nourishing, making it a dessert you can enjoy anytime. Plus, there’s 15 grams of protein per serving!

Ingredients & Estimated Cost:

Recipe Cost: $5.18

Per Serving Cost: $1.29

• Cottage Cheese: The recipe calls for 3 cups of low-fat, small-curd cottage cheese. Note: Small curd blends faster, but large curd works too. While low-fat keeps it lighter, you can use full-fat (4%) for an even richer, creamier mouthfeel.
• Cocoa Powder: You’ll need 4 tablespoons. Since this is the main flavor driver, use a high-quality unsweetened cocoa powder or Dutch-process cocoa for a smoother taste.
• Honey: 5 tablespoons provide the perfect amount of sweetness to balance the cheese’s tang. You can substitute maple syrup or agave if preferred.
• Vanilla Extract: A full tablespoon helps mask the “cheesy” flavor and enhances the chocolate.
• Sea Salt: A pinch is essential to pop the chocolate flavor.

Cook’s Tips for Success 

• Blend, Blend, Blend!: The secret to this recipe is patience with the blender. You cannot under-blend this! You want to obliterate every single curd. If you stop too early, the texture will be grainy. Blend until it looks glossy and completely smooth, like pudding.
• Scrape the Sides: Cottage cheese is thick. Stop the blender halfway through and use a rubber spatula to scrape down the sides, ensuring no unblended chunks are hiding at the top.
• Chill: While you can eat it straight out of the blender (it will be like a soft pudding), chilling it for 2 hours allows the mousse to set up, become airy and firm, much like cheesecake batter.
• Adjust Sweetness: Before you pour it into dishes, give it a taste test. Depending on the brand of cottage cheese (some are saltier/tangier than others), you might want to add an extra tablespoon of honey or cocoa.

Variations & Toppings

• Peanut Butter Chocolate: Add 2 tablespoons of peanut butter or almond butter to the blender for a protein-packed “Reese’s” vibe.
• Mocha: Add 1 teaspoon of instant espresso powder to deepen the chocolate flavor.
• Berry Parfait: Layer the chilled mousse with fresh raspberries or strawberries.
• Crunch: Top with cacao nibs, crushed pistachios, or granola for texture.

Did you try this viral dessert? I’d love to know what you thought! Did I trick your kids? Leave a star rating and comment below. 

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Chocolate Cottage Cheese Mousse

This Cottage Cheese Chocolate Mousse is rich, creamy, and surprisingly light. Made with simple ingredients, it blends into a smooth chocolate dessert that feels indulgent yet easy to make.

Course Dessert

Cuisine American

Keyword cottage cheese

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 people

Calories 198kcal

Author Jillian

Cost $5.18

Equipment

• Blender
• Measuring cups & spoons
• rubber spatula

Ingredients

• 3 cups low-fat small curd cottage cheese
• 4 tablespoons cocoa powder
• 5 tablespoons honey
• 1 tablespoon vanilla extract
• Pinch of sea salt

US Customary – Metric

Instructions

• Add the cottage cheese to a large blender. Blend until completely smooth and creamy.
• Add the cocoa powder, honey, vanilla, and sea salt to the blender. Blend again until fully combined and smooth.
• Pour the mousse into individual serving dishes or one large bowl.
• Refrigerate for 1 to 2 hours until chilled and set.
• Remove from the refrigerator, garnish, serve, and enjoy.

Notes

Store the mousse, covered, in the refrigerator for up to 3 days. The flavor actually improves after chilling overnight, making this a great make-ahead dessert.

Serve it plain, topped with fresh berries, a dollop of whipped cream, shaved chocolate, or a sprinkle of flaky salt. It also works well layered with yogurt or granola for a dessert-style parfait.

Nutrition

Serving: 0.75cup | Calories: 198kcal | Carbohydrates: 32g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 461mg | Potassium: 194mg | Fiber: 2g | Sugar: 29g | Vitamin A: 46IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 1mg

Recipe FAQs

More Cottage Cheese Recipes

• High-Protein Cottage Cheese Scrambled Eggs
• Creamy Cottage Cheese Pasta Sauce
• Cottage Cheese Pizza

Posh Plate - Healthy Feel-Good Recipes

Warm spices, a boost of vanilla protein, and cozy pumpkin make these gluten-free pumpkin protein muffins the perfect grab-and-go breakfast or snack. They’re ultra soft, filling, and naturally sweetened for cozy Fall days. 

Gluten-Free Protein Pumpkin Muffins

Soft, spiced, and naturally sweet, these protein-packed pumpkin muffins are the kind of treat you’ll want on repeat all season. They’re gluten-free, fluffy, and lightly sweetened with coconut sugar, making them just right for a quick breakfast, snack, or even a healthier dessert. With the addition of vanilla protein powder, they’re as nourishing as they are delicious.

Ingredients and Estimated Cost:

Recipe Cost: $11.69

Per Serving Cost: $0.83

Here is a list of everything you need to make these muffins, along with a few substitution recommendations. 

• 2 large eggs – Binds the ingredients together. 
• ¼ cup coconut oil – Keeps the muffins soft. Use avocado oil or light olive oil as an alternative. 
• 1 15-oz can of pumpkin puree – Adds a natural sweetness with the classic pumpkin flavor. 
• 1 teaspoon almond extract – You can use pure vanilla extract or maple extract as an alternative. 
• ½ cup coconut sugar – Use light brown sugar for a similar taste. 
• 1 ¾  cup gluten-free all-purpose flour – The base of the muffins. You can use regular flour, but the muffins will no longer be gluten-free. 
• ½ cup vanilla protein powder – Adds a boost of protein to your diet. Use any protein powder flavor of your choosing, but it will affect the overall taste. 
• 1 teaspoon cinnamon – Enhances the pumpkin flavor. Pumpkin pie spice is a good substitute. 
• ½ tsp kosher salt – Enhances the overall flavor profile. You can also use sea salt. 
• 2 tsp baking powder – Helps the muffins rise and become fluffy. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Optional Mix-ins:

You can make these pumpkin protein muffins with 1 cup of the mix-ins below. Note that adding mix-ins will give 1-2 extra muffins.

1. Mini chocolate chips – Rich, melty pockets that pair perfectly with pumpkin.
2. Dried cranberries – Tart and chewy, perfect for a festive fall touch.
3. Chopped dates – Natural sweetness and caramel notes.
4. Chopped toasted pecans – Buttery crunch that’s classic with pumpkin.
5. Chopped toasted walnuts – Earthy and hearty, great for texture.
6. Pumpkin seeds (pepitas) – Stay crunchy when baked and keep the pumpkin theme going.

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Protein Pumpkin Muffins

These Protein Pumpkin Muffins are full of pumpkin flavor, warm spices, and a boost of vanilla protein. The gluten-free muffins are super soft, naturally sweet, and make the best snack or breakfast on the go.

Course Dessert

Cuisine American

Keyword muffins, pupkin

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 muffins

Calories 137kcal

Author Jillian

Cost $11.69

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• 12-cup muffin pan
• Paper muffin liners
• 3-tablespoon scoop
• Wire cooling rack

Ingredients

WET INGREDIENTS:

• 2 large eggs at room temperature
• ¼ cup coconut oil
• 15- oz can of pumpkin puree
• 1 teaspoon almond extract

DRY INGREDIENTS:

• ½ cup coconut sugar
• 1 ¾ cup gluten-free all-purpose flour
• ½ cup vanilla protein powder
• 1 teaspoon cinnamon
• ½ tsp kosher salt
• 2 tsp baking powder

US Customary – Metric

Instructions

Preheat the oven

• Adjust the oven rack to the center position and preheat to 425°F. Line a muffin pan with paper liners.

Mix the wet ingredients

• In a large mixing bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and almond extract until smooth.

Add the dry ingredients

• Add the coconut sugar, gluten-free flour, protein powder, cinnamon, salt, and baking powder directly into the wet mixture. Stir gently with a spatula until just combined. The batter will be thick—don’t overmix.

Rest the batter

• Let the batter sit on the counter for 10 minutes. This helps the flour hydrate and gives the muffins a better rise.

Fill the muffin pan

• Using a 3-tablespoon scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake

• Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for another 10 minutes, or until the muffins are domed and golden and a toothpick inserted in the center comes out clean.

Cool

• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature: Store cooled muffins in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week.

Freezer: Wrap cooled muffins tightly and freeze for up to 2 months.

Thaw: Thaw overnight in the fridge or warm gently in the microwave.

Make ahead: Bake a batch on Sunday for grab-and-go breakfasts or after-school snacks all week.

Nutrition

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 92mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5077IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Protein Pumpkin Muffin Recipe FAQs

More Muffin Recipes

• Fluffy Cottage Cheese Banana Muffins
• Yogurt Muffins with Rosemary
• Gluten-Free Pumpkin Muffins with Orange

Posh Plate - Healthy Feel-Good Recipes

These cottage cheese banana muffins are moist, naturally sweetened, and packed with protein. They’re a wholesome twist on a classic banana muffin that’s perfect for breakfast or snacking.

Quick and Easy Cottage Cheese Banana Muffins

Whenever I have some ripe bananas sitting on the counter, these muffins are the best way to use them up. This recipe is super quick to make and so delicious. They have just the right amount of sweetness without being too heavy. I love having them for a quick breakfast, mid-day snack, or even packing them in school lunches. 

Banana muffins are one of those comforting bakes that never go out of style, but this version has a little twist. Instead of just relying on bananas and sugar, we’re adding a scoop of blended cottage cheese. It makes the muffins incredibly tender, gives them a protein boost, and pairs beautifully with the natural sweetness of bananas, maple syrup, and coconut sugar.

Ingredients and Estimated Cost

Recipe Cost: $6.86

Per Serving Cost: $0.38

Here is everything you need to make these muffins, along with some substitution recommendations.

• Unbleached organic flour (2 cups) – Provides structure for the muffins. Unbleached keeps the flavor light and clean. You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
• Baking soda (1 tsp) – The leavening agent that helps the muffins rise. Make sure it’s fresh for the best lift.
• Kosher salt (½ tsp) – Enhances all the flavors and balances the sweetness. Skip iodized salt here to avoid any metallic aftertaste.
• Ground cinnamon (½ tsp) – Adds a warm, cozy spice note. Cardamom can be used as a substitute.
• Walnuts (½ cup, optional) – Add crunch and nutty flavor. Pecans or pumpkin seeds also work, or leave them out for a nut-free version.
• Eggs (3, room temperature) – Bind the batter and add richness. Room temperature eggs mix in more smoothly.
• Bananas (3 speckled, very ripe) – The sweeter and riper the bananas, the more flavor your muffins will have. They also provide natural moisture.
• Coconut sugar (¾ cup) – A less refined sugar with caramel-like depth. Brown sugar is an acceptable substitute if that’s what you have.
• Pure maple syrup (½ cup) – Adds sweetness and a touch of moisture with its distinct maple flavor. Honey can work as an alternative.
• Cottage cheese (3 Tbsp, blended until smooth) – The secret ingredient for protein and tenderness. Greek yogurt can be used as a substitute if needed.
• Vanilla extract (2 tsp) – Enhances sweetness and ties the flavors together.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

I’d love to know if you try these! Do you like your muffins plain and tender, or with the crunch of walnuts on top? Leave a comment, share your batch, or save this recipe for your next baking day. 

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Banana Cottage Cheese Muffins

Packed with protein, these banana muffins are made with walnuts and cottage cheese. They are a wholesome boost perfect anytime of the day.

Course bread, Breakfast

Cuisine American

Keyword cottage cheese, muffins

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 people

Calories 152kcal

Author Jillian

Cost $6.86

Equipment

• Mixing cups and spoons
• mixing bowls
• Whisk
• mixing spoon
• muffin tin
• cookie scoop

Ingredients

Dry Ingredients

• 2 cups unbleached organic flour plus more for dusting the pan
• 1 tsp baking soda
• ½ tsp kosher salt do not use iodized
• ½ tsp ground cinnamon
• ½ cup chopped walnuts optional

Wet Ingredients

• 3 eggs at room temperature
• 3 speckled bananas very ripe
• ¾ cup coconut sugar
• ½ cup pure maple syrup
• 3 Tbsp cottage cheese blended until smooth
• 2 tsp vanilla extract

US Customary – Metric

Instructions

• Preheat the oven to 325°F. Line two muffin tins with 18 paper liners or lightly grease with oil and dust with flour.
• In a large bowl, mash the bananas until smooth. Whisk in the eggs.
• Add the coconut sugar, maple syrup, blended cottage cheese, and vanilla. Mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the walnuts if using.
• Gently fold the dry mixture into the wet mixture until just combined. Do not overmix. Let the batter rest for 10 minutes.
• Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra walnuts on top if desired.
• Bake for 30 minutes, or until lightly browned and a toothpick inserted in the center comes out clean, rotating tins halfway through baking.
• Transfer to a wire rack to cool slightly, about 15-20 minutes, before serving.

Notes

Here are simple storage, freezing, thawing, and make-ahead tips. 

Room temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keep for up to 5 days. Warm gently before serving.

Freeze: Wrap individually and store for up to 2 months. Thaw at room temperature or microwave for 30 seconds.

Thaw: Thaw muffins at room temperature for about an hour before serving.

Make ahead: Prepare the batter, cover, and refrigerate overnight. Stir gently before baking the next morning.

Nutrition

Serving: 1muffin | Calories: 152kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Banana Cottage Cheese Muffins Recipe FAQs

More Breakfast Recipes

• Mochi Pancakes
• Chewy Granola Bars
• Coconut Milk Chia Pudding

Posh Plate - Healthy Feel-Good Recipes

These mochi pancakes made with sweet rice flour are naturally sweetened, gluten-free, and deliciously chewy. A fun, easy breakfast twist that’s sure to become a favorite!

Chewy, Fluffy Mochi Pancakes with Sweet Rice Flour

These mochi pancakes are naturally sweetened, gluten-free, and irresistibly chewy with crisp edges. Whether you’re already a mochi fan or just mochi-curious, this recipe brings the satisfying texture of mochi into an easy, delicious breakfast form. It’s your favorite pancake, just a little extra fun.

This is one of those recipes born from a “what if” moment—and now it’s become a go-to in our kitchen. What if pancakes had that signature chew of mochi? What if breakfast were just a little more exciting, but still easy enough for a sleepy weekend morning? The result is a short stack that’s golden on the outside, soft and stretchy inside, and just sweet enough to stand alone or pair with your favorite toppings

Recipe Notes & Estimated Cost:

Recipe Cost: $2.24

Per Serving Cost: $0.28

Below is everything you need to make these pancakes, along with some substitution recommendations. 

• 1 cup mochiko flour – The sweet rice flour is what gives the pancakes their chewy texture.
• 1 teaspoon baking powder – This ingredient helps lift the pancakes, balancing the density of the mochiko flour.
• ¼ teaspoon fine sea salt – Enhances the overall flavor. Kosher salt can also be used. 
• 1 large egg – Adds structure to the pancakes. 
• ¾ cup milk of choice – Use dairy or non-dairy milk.  
• 2 tablespoons unrefined sweetener – Some suggestions include maple syrup, honey, and coconut sugar.  
• ½ teaspoon vanilla extract – Adds a warm, rich flavor. Use almond extract as an alternative.
• Neutral oil or butter – Avocado or unsalted butter works great for cooking these pancakes.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Flavor Twists (Add These to the Batter)

• Ube: Add 2 tablespoons ube halaya (purple yam jam) or 1 teaspoon ube extract to the wet ingredients for a vibrant purple hue and subtly sweet flavor.
• Banana: Mash half a ripe banana and stir it into the batter. Adds natural sweetness and extra moisture.
• Cinnamon Spice: Add ¼ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.

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Mochi Pancakes

These mochi pancakes are naturally sweetened, gluten-free, and so satisfying. Your new favorite breakfast with a twist is here!

Course Breakfast

Cuisine American

Keyword mochi, pancakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 219kcal

Author Jillian

Cost $2.24

Equipment

• Mixing bowl
• Whisk
• measuring cups
• Measuring spoons
• Nonstick skillet or griddle
• spatula
• Ladle or measuring cup

Ingredients

• 1 cup mochiko flour sweet rice flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 large egg
• ¾ cup milk of choice dairy or non-dairy, both work well
• 2 tablespoons unrefined sweetener such as: maple syrup, honey, or coconut sugar
• ½ teaspoon vanilla extract
• Neutral oil or butter for cooking (avocado oil or unsalted butter both work great)

US Customary – Metric

Instructions

Mix dry ingredients:

• In a medium bowl, whisk together mochiko flour, baking powder, and salt.

Mix wet ingredients:

• In another bowl, whisk the egg, milk, sweetener of choice, and vanilla extract (if using) until smooth.

Combine:

• Pour the wet ingredients into the dry and mix until just combined. The batter will be thick and stretchy—that’s the mochiko magic.

Cook:

• Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter onto the pan for each pancake (an ice cream scoop works great). Use the back of a greased spoon to gently spread the batter into a circle.

Flip and finish:

• Cook for 2 to 3 minutes, or until the edges look set and bubbles form on the surface. Flip and cook for an additional 2 minutes, until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed.

Notes

How to Serve:
Top with fresh berries, a pat of coconut oil butter or grass-fed butter, and a drizzle of more maple syrup or honey. For a brunchy feel, pair them with a fresh fruit smoothie.

To store:
Keep leftovers in an airtight container in the fridge for up to 3 days.

To freeze:
Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.

To reheat:
Pop in the toaster or warm in a skillet over low heat for a few minutes on each side. Microwaving works in a pinch but may soften the edges.

Make-ahead tip:
You can mix the dry and wet ingredients separately the night before, then combine and cook in the morning.

Nutrition

Serving: 2pancakes | Calories: 219kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 285mg | Potassium: 138mg | Fiber: 1g | Sugar: 8g | Vitamin A: 134IU | Calcium: 136mg | Iron: 0.5mg

Mochi Pancakes Recipe FAQs

More Breakfast Recipes

• Breakfast Potato Hash
• Strawberry Smoothie Bowl
• Chia Seeds Parfait with Greek Yogurt and Strawberry

Posh Plate - Healthy Feel-Good Recipes

This Sheet Pan Chicken Sausage and Veggies recipe is a quick and flavorful one-pan meal with sweet potatoes, Brussels sprouts, and a maple-Dijon glaze. It’s ready in under an hour! 

Hearty and Flavorful Sheet Pan Chicken Sausage and Veggies

Some weeknights just call for simplicity, and this sheet pan dinner is the answer. With colorful roasted veggies, savory chicken sausage, and a quick maple-Dijon drizzle, it checks all the boxes: hearty, flavorful, easy to clean up, and packed with nutrients. Best of all, it’s super customizable based on what you’ve got in the fridge. Think of it as a grain bowl’s cozy, wholesome cousin, but made entirely on one pan.

This is the kind of dinner you can prep ahead, pop in the oven, and have on the table without much fuss. Let’s break it down.

Ingredients and Estimated Cost

Recipe Cost: $12.96

Per Serving Cost: $2.16

Here’s everything you need to make this sheet pan chicken sausage recipe, including simple substitutions.

• 2 large chicken breasts, cut into bite-sized pieces – Lean and filling, the chicken soaks up flavor and cooks quickly. You can use boneless thighs if you prefer more richness.
• 12 oz chicken sausage, sliced ½ inch thick – Adds depth and flavor without extra work. Try a smoky or apple-flavored version for a fun twist.
• 1 large sweet potato, diced – Brings natural sweetness and roasts beautifully. Swap in butternut squash or baby potatoes if needed.
• 2 cups Brussels sprouts, halved – When roasted, these get caramelized and nutty. Broccoli or green beans make a good substitute.
• 1 red bell pepper, thickly sliced – Sweet and colorful. Any bell pepper works here, so use what you’ve got.
• ½ red onion, sliced – Adds a touch of sharpness and sweetness as it roasts. Yellow or white onions will also work.
• ¼ cup olive oil – Helps everything roast evenly and adds richness. Avocado oil is a good substitute.
• 1 Tablespoon maple syrup – Just enough sweetness to balance the mustard and rosemary. Honey also works. 
• 1 Tablespoon Dijon mustard – Brings a tangy flavor. Grainy mustard or spicy brown mustard also tastes great with this recipe. 
• ½ teaspoon salt + ½ teaspoon pepper – Basic seasonings to enhance the natural flavors of all the other ingredients. 
• 1 teaspoon dried rosemary – Earthy and aromatic. Try thyme or Italian seasoning if that’s what you have.
• Fresh rosemary for garnish (optional) – A final flourish for extra aroma and presentation.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Why This Recipe Works

• One-pan wonder. Less mess, less fuss. Everything cooks together on a sheet pan!
• Hearty. Protein-packed chicken sausage and chicken breast paired with vibrant veggies.
• Customizable. Easily swap in your favorite veggies or sausage varieties.
• Meal prep-friendly. It makes enough for six and reheats beautifully!

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Sheet Pan Chicken Sausage and Veggies

This sheet-pan chicken sausage and veggies recipe is the best of both worlds: it is quick, ready in under an hour, and bursting with flavor. The chicken, sausage, and veggies are coated with a sweet and savory glaze you will love.

Course Main Dish

Cuisine American

Keyword sheet pan chicken recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 402kcal

Author Jillian

Cost $12.96

Equipment

• Baking sheet
• mixing bowls
• Whisk
• Cutting board
• Chef’s knife
• mixing spoon

Ingredients

• 2 large chicken breasts cut into bite-sized pieces
• 12 oz package sausage ½ inch sliced
• 1 large sweet potato large diced
• 2 cups Brussels sprouts sliced in half
• 1 large red pepper sliced large
• ½ red onion sliced
• ¼ cup olive oil
• 1 Tablespoon pure maple syrup
• 1 Tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried rosemary

GARNISHES:

• Fresh rosemary optional

US Customary – Metric

Instructions

• Preheat your oven to 425°F (220°C). Spray a rimmed baking sheet with non-stick cooking spray or lime with parchment paper.
• In a large bowl, combine the sliced chicken sausage, cubed sweet potato, halved Brussels sprouts, chopped red bell pepper, and sliced red onion. Toss everything together until the vegetables and sausage are evenly distributed.
• In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, black pepper, and dried rosemary until well combined and slightly emulsified.
• Pour the dressing over the chicken sausage and vegetables in the large bowl. Stir thoroughly to ensure all the ingredients are evenly coated with the sauce.
• Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan for even cooking. If necessary, use two baking sheets.
• Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken sausage is cooked through, the vegetables are tender and slightly caramelized, and the sweet potatoes are easily pierced with a fork.
• Remove the baking sheet from the oven. Serve immediately with cooked rice, if desired. Enjoy your Sheet Pan Chicken Sausage and Veggies!

Notes

To store: Cool leftovers and transfer them to an airtight container. Refrigerate for up to 4 days.

To reheat: Warm in the oven at 350°F until heated through, or reheat individual portions in the microwave.

To freeze: Store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or oven.

Make ahead: You can chop all the veggies and mix the dressing in advance. Store separately in the fridge for up to 2 days, then assemble and bake when ready.

Nutrition

Serving: 1.5cup | Calories: 402kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 893mg | Potassium: 727mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6254IU | Vitamin C: 53mg | Calcium: 42mg | Iron: 2mg

Sheet Pan Chicken Sausage Recipe FAQs

More Main Dish Recipes

• 30-Minute Sheet Pan Beef and Broccoli
• 30 Minute Sheet Pan Chicken Tacos 
• Sheet Pan Chicken Thighs-Whole 30
• Sheet Pan Greek Chicken

Posh Plate - Healthy Feel-Good Recipes

Warm up with this creamy protein hot chocolate recipe with almond milk, chocolate chips, and protein powder. Naturally sweetened with maple syrup and enhanced with a hint of vanilla, it’s the perfect balance of flavor and comfort—unlike any other recipe you’ll find online!

I love this recipe because it’s more than just a drink—it’s a little moment of self-care that feels nourishing and guilt-free. It’s protein-packed packed with simple, wholesome ingredients, and I can feel good about serving my family. It’s also quick to whip up on busy mornings or for an evening treat. Whether you’re looking for a cozy way to warm up or just want to skip the processed packets and make something more intentional, you definitely want to try this recipe.

Ingredients and Estimated Cost:

Recipe Cost: $15.24

Per Serving Cost: $1.90

• 7 cups vanilla unsweetened almond milk – $2.17
• 2 cups semi-sweet chocolate chips – $3.00
• 2 Tablespoons pure maple syrup – $1.18
• 1 Tablespoon unsweetened cocoa powder – $0.07
• 8 Tablespoons chocolate protein powder – $5.81
• Pinch of sea salt – $0.01
• 2 Tablespoons vanilla extract – $3.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How to Make Nutritious Hot Chocolate

***For complete recipe instructions, see the recipe card below.

Combine Ingredients

In a large pot, add the following:

• 7 cups almond milk
• 10 oz semi-sweet chocolate chips
• 2 Tbsp pure maple syrup
• 1 Tbsp unsweetened cocoa powder
• 8 Tbsp chocolate protein powder
• Pinch of sea salt

Heat and Whisk

• Place the pot over medium-high heat.
• Whisk occasionally for 8-10 minutes until the mixture reaches a gentle boil.

Incorporate Vanilla

• Remove the pot from heat and stir in 2 Tbsp vanilla extract until combined.

Serve and Garnish

• Ladle the hot chocolate into mugs.
• Add optional garnishes like cream, whipped cream, or chocolate shavings.

Recipe Variations

• Milk Options: Substitute almond milk with oat milk, coconut milk, or regular dairy milk if preferred.
• Protein Powder: Use vanilla protein powder or any flavor you love.
• Sweetener: Replace maple syrup with honey or a sugar-free syrup for a lower-calorie option.
• Chocolate Chips: Opt for dark chocolate chips for a deeper flavor or dairy-free chips for vegan hot chocolate.

Protein Hot Chocolate Recipe FAQs

What type of protein powder works best?

I use Just Ingredients, but any brand should work just fine.

Is there a substitute for maple syrup?

Yes, you can try using honey or agave. However, I have not tested this recipe with anything other than maple syrup.

What toppings work well?

I like garnishing my cup with whipped cream, marshmallows, chocolate shavings, or a sprinkle of cinnamon.

Can I add other flavors to the recipe?

Yes, add a dash of cinnamon, a pinch of cayenne pepper for heat, or peppermint extract for a holiday twist.

Is this hot chocolate vegan-friendly?

It can be! Use dairy-free chocolate chips and ensure your protein powder is vegan.

More Drinks

• Homemade Apple Cinnamon Tea Recipe
• Easy Homemade Date Shake
• Copycat Pink Dragonfruit Refresher Drink

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Protein Hot Chocolate Recipe

Warm up with this creamy protein hot chocolate recipe with almond milk, chocolate chips, and protein powder. Naturally sweetened with maple syrup and enhanced with a hint of vanilla, it’s the perfect balance of flavor and comfort—unlike any other recipe you’ll find online!

Course Drinks

Cuisine American

Keyword hot chocolate

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 305kcal

Author Jillian

Cost $15.24

Equipment

• large pot
• Whisk
• Liquid measuring cup
• Measuring spoons

Ingredients

INGREDIENTS:

• 7 cups vanilla unsweetened almond milk
• 10 oz semi-sweet chocolate chips
• 2 Tablespoon pure maple syrup
• 1 Tablespoon unsweetened cocoa powder
• 8 Tablespoon chocolate protein powder I used Just Ingredients brand
• Pinch of sea salt
• 2 Tablespoon vanilla extract

GARNISHES:

• Cream
• Whipped cream
• Chocolate shavings

US Customary – Metric

Instructions

• Add the almond milk, chocolate chips, maple syrup, cocoa powder, protein powder, and sea salt to a large pot.
• Whisk the mixture occasionally on medium-high heat for about 8-10 minutes or until a soft boil.
• Remove the mixture from the heat and add the vanilla until all incorporated.
• Serve and Enjoy!

Nutrition

Serving: 1cup | Calories: 305kcal | Carbohydrates: 21g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 346mg | Potassium: 334mg | Fiber: 6g | Sugar: 14g | Vitamin A: 18IU | Calcium: 386mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Healthy Fudge recipe is a guilt-free, indulgent treat made with wholesome ingredients like coconut oil, maple syrup, and dark chocolate chips. It’s gluten-free and perfect for satisfying your sweet tooth!

Who says you can’t enjoy fudge while staying healthy? This healthy fudge recipe perfectly balances rich chocolate flavor and a smooth, creamy texture that melts in your mouth. It’s the ultimate guilt-free indulgence, made with simple, wholesome ingredients like coconut oil, pure maple syrup, and dark chocolate chips. Whether you’re craving a vegan dessert, need a gluten-free sweet snack, or want to satisfy your love for healthy chocolate fudge, this recipe has you covered.

Ingredients & Estimated Cost:

Recipe Cost: $13.15

Per Serving Cost: $0.87

• 11.5 oz bag semi-sweet chocolate chunks (make sure they’re dairy-free if you’re making this vegan) – $3.29
• 13.5 fl oz can of unsweetened coconut milk – $2.59
• ½ cup pure maple syrup – $2.87
• ½ teaspoon sea salt – $0.01
• ¼ cup coconut oil – $1.18
• 2 teaspoon vanilla extract – $1.80
• 1 teaspoon vanilla bean paste – $1.41

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Equipment Needed

• 8×8 baking pan
• Parchment paper
• Heavy-bottom saucepan
• Candy thermometer
• Wooden spoon or spatula
• Measuring cups and spoons

Recipe Variations

Nut Butter: Swap coconut oil with almond, cashew, or even seed butter for a nutty twist.

Sweeteners: Replace maple syrup with honey or another natural sweetener for different flavors.

Dairy-Free Alternative: Make sure the chocolate chunks or chips are dairy-free. 

Add-Ins: Fold in dark chocolate chips, walnuts, or even pecans for added crunch and flavor.

Recipe FAQs

Do I have to use a candy thermometer?

I recommend using a candy thermometer to ensure the fudge reaches the right temperature. If it does not, it can alter the final texture of the fudge.

What if I don’t have vanilla bean paste?

I like using vanilla bean paste because it has a more intense flavor than vanilla extract. However, you can use vanilla extract if you do not have vanilla bean paste. 

Can I use a different sweetener instead of maple syrup?

I have not tested this recipe with another sweetener, but you might try honey or agave syrup. It will affect the overall taste of the fudge, but I imagine it will still set and be yummy. Let me know in the comments if you try it!

More Christmas Recipes

• Easy Strawberry Santa Recipe for Holidays
• Best Gluten-Free Sugar Cookies Recipe for Holidays
• Homemade Gluten-Free Cranberry Sauce

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Healthy Fudge

This Healthy Fudge recipe is a guilt-free, indulgent treat made with wholesome ingredients like coconut oil, maple syrup, and dark chocolate chips.

Course Dessert

Cuisine American

Keyword fudge

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 15 people

Calories 249kcal

Author Jillian

Cost $13.15

Equipment

• 8×8 baking pan
• parchment paper
• Heavy-bottom pot
• Wooden spoon or heat-resistant spatula
• Candy thermometer
• Measuring cups and spoons

Ingredients

• 11.5 oz bag of semi-sweet chocolate chunks or chips
• 13.5 fl oz can of unsweetened coconut milk
• ½ cup pure maple syrup
• ½ teaspoon sea salt
• ¼ cup coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon vanilla bean paste

GARNISHES:

• Chopped walnuts optional

US Customary – Metric

Instructions

• Line an 8X8-inch baking pan with parchment paper and set aside.
• Add the chocolate chunks, coconut milk, maple syrup, and salt in a heavy-bottomed large pot.
• On medium-low heat, melt the mixture until the chocolate melts.
• Once the chocolate is melted, increase the heat to medium-high heat and cook until the mixture reaches 200℉.
• Remove from the heat and add in the coconut oil and vanillas. Mix until combined.
• Pour the mixture into the baking pan and sprinkle the walnuts on top.
• Place the fudge in the refrigerator for 2 hours, then transfer it to the freezer for 8-10 hours.

Nutrition

Serving: 1piece | Calories: 249kcal | Carbohydrates: 20g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 85mg | Potassium: 218mg | Fiber: 2g | Sugar: 16g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

Indulge in my guilt-free Strawberry Creami recipe. Easy to make using a Ninja Creami, it’s perfect for satisfying cravings while packing a flavor punch.

This recipe costs approximately $6.69 to make. It makes four servings and costs around $1.67 per serving. 

What sets this recipe apart is the fact that is’ naturally sweetened and made with whole ingredients. Using the Ninja Creami makes the process so simple—blend, freeze, churn, and enjoy within minutes. This Ninja Creami strawberry ice cream isn’t just about taste; it’s about making smart choices that support my health goals while still enjoying a delicious treat.

What You’ll Love About This Strawberry Creami

• Easy Preparation: Simple instructions make it accessible for all skill levels, requiring basic blending and freezing techniques.
• Customizable Sweetness: Optional stevia drops allow for personalized sweetness levels to suit individual preferences.
• No Churn Required: This recipe utilizes the Ninja Creami for effortless churning, creating a smooth sorbet-like consistency without a traditional ice cream maker.
• Family-Friendly: Loved by both adults and children alike, making it a crowd-pleasing dessert option.

Ingredients and Estimated Cost:

Recipe Cost: $6.69

Price Per Serving: $1.67

• 14.5 oz can lite coconut milk – $1.98
• ⅔ cup sugar-free maple syrup – $2.65
• 1 cup strawberries – $1.37
• 1 teaspoon vanilla extract – $0.68
• ⅛ teaspoon sea salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in July 2024.

How To Make Strawberry Protein Ice Cream

***For complete recipe instructions, see the recipe card below.

PREPARE THE ICE CREAM MIXTURE:

1. In a Ninja Creami pint, combine coconut milk, sugar-free maple syrup, diced strawberries, vanilla extract, and sea salt. Blend until smooth using an immersion blender.

FREEZE THE ICE CREAM:

2. Cover the pint with the lid and place it in the freezer for 8-10 hours.

CHURN THE ICE CREAM:

3. Place the pint in the Ninja Creami maker, select the sorbet setting, and press start.

SERVE AND ENJOY:

4. Once the cycle is complete, scoop out the strawberry protein ice cream and serve immediately.

Recipe Variations

For additional Ninja Creami recipes, try my Vanilla Protein Ice Cream and my Chocolate Protein Ice Cream. 

Recipe FAQs

How can I adjust the sweetness of the ice cream? 

Use more or fewer stevia drops or adjust the amount of sugar-free maple syrup to suit your taste.

Can I use a different type of milk?

Yes, you can substitute coconut milk with almond milk, soy milk, or dairy milk, though the texture and flavor may vary.

Can I add other fruits to this recipe?

Yes, you can experiment with adding other fruits like raspberries, blueberries, or mangoes for different flavor variations. Adjust sweetness accordingly.

Is this recipe vegan-friendly?

Yes, if you use plant-based milk such as coconut milk and ensure all ingredients are vegan-friendly.

More Healthy Desserts

• Coconut Milk Chia Pudding
• Almond Flour Pumpkin Cake Balls
• Chocolate Chip Pecan Cookies

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Strawberry Creami

Indulge in my guilt-free Strawberry Creami recipe. Easy to make using a Ninja Creami, it's perfect for satisfying cravings while packing a flavor punch.

Course Dessert

Cuisine American

Keyword ninja creami recipes, strawberry ice cream

Prep Time 5 minutes minutes

Freeze Time 10 hours hours

Total Time 10 hours hours 5 minutes minutes

Servings 4 people

Calories 113kcal

Author Jillian

Cost $6.69

Equipment

• Measuring cups and spoons
• Ninja Creami
• immersion blender
• mixing spoon

Ingredients

• 14.5 oz can lite coconut milk
• ⅔ cup sugar free maple syrup
• 1 cup or 4-5 meduim strawberries diced
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• Stevia drops optional

US Customary – Metric

Instructions

• In the provided Ninja Creami pint, mix together the milk, maple syrup, strawberries, vanilla extract, and sea salt.
• Using an immersion blender, blend until the mixture is thoroughly combined.
• Cover the pint with the provided lid and place it in the freezer for 8-10 hours.
• Once frozen, place the pint in the Ninja Creami maker, select the sorbet setting, and press the start button.
• Once done Serve and Enjoy!

Nutrition

Serving: 0.5cup | Calories: 113kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 272mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 6mg | Iron: 0.1mg

Posh Plate - Healthy Feel-Good Recipes

This Chia Seeds Parfait is ready in just 10 minutes—no baking, cooking, or overnight waiting! Layers of creamy yogurt, sweet applesauce, and crunchy chia seeds combine for a refreshing and satisfying treat.

This parfait is naturally sweetened with pure maple syrup. You can easily substitute maple syrup for agave nectar, honey, or any sugar-free substitute. If you don’t have a real sweet tooth, you can leave totally leave the sweeter out.

We prefer full-fat Greek yogurt. However, feel free to use what you already have on hand.

What’s inside the chia seed parfait?

Greek Yogurt- will give a slightly sweetened thick creamy layer and will contain all the chewy little chia seeds.

Chia Seeds- help this parfait that extra hint of nutrition. Chia seeds contain antioxidants, and fiber just to name a few benefits.

Maple syrup- will add natural sweetness. You can use agave nectar or honey.

Applesauce- gives this recipe the smooth fruit center.

Strawberries- is the star of the recipe and helps to provide additional summer flavor and aromatic experience.

Ingredients and Cost:

Recipe Cost: $5.25

Per Serving Cost: $5.25

• 1 ½ cups full-fat Greek yogurt – $2.34
• 2 Tablespoons chia seeds – $0.54
• 1 cup strawberry slices – $0.83
• 1 cup unsweetened applesauce – $0.36
• 2 Tablespoons maple syrup – $1.18

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2024.

How to make a Greek yogurt chia parfait:

***For complete recipe instructions, see the recipe card below.

1. Add Greek yogurt, maple syrup, and chia seeds to a bowl. 
2. Mix well and set aside.
3. Blend strawberries and applesauce in a food processor until smooth.
4. Layer chia yogurt and strawberry applesauce in a serving dish, alternating until full. Enjoy immediately or refrigerate for up to 3 days.

More From Posh Plate:

• Gluten-Free Cranberry Oatmeal Cookies
• Vegan Rice Crispy Treats
• Baked Chicken and Zucchini Recipe

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Greek Yogurt Parfait with Chia Seeds and Strawberry

Greek Yogurt parfait that is layered with smooth strawberry applesauce and chewy chia seeds. There is no baking, cooking, or waiting overnight. You can enjoy this recipe in as little as 10 minutes or less!

Course Breakfast

Cuisine American

Keyword chia pudding, chia seeds

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 550kcal

Author Jillian

Cost $5.25

Equipment

• Measuring cups and spoons
• Mixing bowl
• Cutting board
• Chef’s knife
• food processor

Ingredients

• 1 ½ cups full-fat greek yogurt
• 2 tbsp chia seeds
• 1 cup full of strawberries sliced in half heaping cup
• 1 cup unsweetened applesauce
• 2 tbsp maple syrup

US Customary – Metric

Instructions

MAKE THE CHIA YOGURT

• In a bowl, add the greek yogurt, maple syrup, and chia seeds, mix well to combine. While the chia seeds are doing their thing, let’s make the strawberry applesauce.

MAKE THE STRAWBERRY APPLE SAUCE

• Dump the strawberries and applesauce into a food processor. Process on high until a red applesauce mixture forms. Let’s put it all together.

PUTTING IT ALL TOGETHER

• First, layer the bottom of your favorite dish with the chia yogurt spreading the bottom layer evenly.
• Second, dollop a generous amount of the strawberry apple sauce over the chia yogurt and repeat until you have used up all the chia yogurt and strawberry apple sauce. 
• Last, get creative, make the layers thick or thin. Add additional fruit to the top or even a sprinkle of chia seeds.
• Enjoy right away or store it in the fridge for a delicious breakfast for up to 3 days.

Nutrition

Serving: 3cups | Calories: 550kcal | Carbohydrates: 86g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 122mg | Potassium: 1012mg | Fiber: 14g | Sugar: 64g | Vitamin A: 113IU | Vitamin C: 87mg | Calcium: 558mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes