Cheesy Smashed Baked Potato Muffins Recipe

Ingredients Checklist (Tap as You Prep)

• 1 ½ cups blanched almond flour or oat flour (weighed for Cheesy Smashed Baked Potato Muffins Recipe)
• ½ cup vanilla or chocolate whey/casein protein isolate (or rich milk solids)
• ⅓ cup grass-fed unsalted butter, creamy nut butter, or mascarpone, softened
• ⅓ cup golden monk-fruit sweetener, maple syrup, or coconut sugar
• 2 large pasture-raised eggs, room temperature + 1 ½ teaspoons vanilla bean paste
• 1 teaspoon baking powder + ½ teaspoon Ceylon cinnamon + ¼ teaspoon flaky sea salt
• ½ cup 70% dark chocolate chips, roasted nuts, or berry compote
• Flaky Maldon sea salt or dusted cocoa/pistachios for finishing

Step-by-Step Cooking Instructions

1. Prep Pan & Cream the Base: Preheat oven to 350°F (175°C) and line your baking pan with unbleached parchment paper. Beat the softened butter (or nut butter), sweetener, eggs, and vanilla for 90 seconds until smooth and glossy for Cheesy Smashed Baked Potato Muffins Recipe.
2. Fold Dry Protein Ingredients: Whisk the almond/oat flour, protein base, baking powder, and sea salt together, then fold gently into the wet mixture until a thick bakery batter forms.
3. Swirl Inclusions: Fold in two-thirds of the chocolate chips, nuts, or fruit swirls and transfer to the prepared pan, scattering the rest on top.
4. Bake Until Just Set: Bake for 15–18 minutes until the edges are golden and the center springs back lightly—never overbake high-protein bakes.
5. Cool & Finish with Flaky Salt: Cool for 15 minutes on a wire rack so the crumb sets fudgy and tender before slicing.