Cottage Cheese Protein Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup low-fat cottage cheese
02 -
2 large eggs
03 -
¼ cup honey or maple syrup
04 -
1 teaspoon vanilla extract
→ Dry Ingredients
05 -
1 cup rolled oats
06 -
½ cup oat flour or almond flour
07 -
1 teaspoon baking powder
08 -
½ teaspoon baking soda
09 -
½ teaspoon ground cinnamon
10 -
A pinch of salt
→ Optional Mix-Ins
11 -
½ cup chocolate chips
12 -
½ cup blueberries
13 -
½ cup chopped nuts
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
02 -
In a blender or food processor, combine 1 cup low-fat cottage cheese, 2 large eggs, ¼ cup honey or maple syrup, and 1 teaspoon vanilla extract. Blend until smooth, about 30–45 seconds.
03 -
In a separate bowl, mix 1 cup rolled oats, ½ cup oat flour or almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and a pinch of salt. Stir to combine.
04 -
Add the dry ingredients to the wet mixture. If using a blender, pulse briefly to slightly break down the oats. Alternatively, manually stir to incorporate.
05 -
Fold in ½ cup of your chosen mix-ins (chocolate chips, blueberries, or chopped nuts). Stir gently to distribute evenly without overmixing.
06 -
Use an ice cream scoop or spoon to fill each muffin cup about ¾ full. Optionally, sprinkle a few extra mix-ins on top for decoration.
07 -
Bake in the oven for 18–22 minutes. Test with a toothpick; it should come out clean or with moist crumbs. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Use room temperature ingredients for better blending and texture.
02 -
Avoid overmixing the batter to ensure your muffins remain light and fluffy.