Description
Bake moist, fluffy muffins using cottage cheese for a high-protein breakfast or snack. This recipe is quick to prepare and works well for meal prepping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cottage cheese (2% or full fat)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In a separate bowl, combine the cottage cheese, maple syrup, egg, milk, and vanilla extract. Mix until mostly smooth. If you prefer a smoother batter, you can blend this mixture briefly.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Fold in the blueberries carefully.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a blender version, combine all wet ingredients, including the cottage cheese, in a blender and process until smooth before mixing with the dry ingredients.
- These muffins freeze well. Store cooled muffins in an airtight container in the freezer for up to three months.
- Substitute blueberries with sliced banana or mini chocolate chips for different flavor variations.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 8
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 6
- Cholesterol: 25