Name: Cottage Cheese Oatmeal Blender Muffins | Protein Breakfast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup plain cottage cheese; 1 1/4 cups rolled oats; 2 large eggs; 2 tablespoons maple syrup; 2 teaspoons vanilla extract; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 cup plus 2 tablespoons mini chocolate chips

Pin1

1 Shares

Jump to Recipe

Some mornings call for something warm, soft, and comforting the kind of breakfast that feels like a hug in muffin form. These Cottage Cheese Oatmeal Blender Muffins do exactly that. They’re sweet enough to brighten your morning, packed with protein to keep you full, and made entirely in your blender. Yes, cleanup is easy too.

Why These Cottage Cheese Oatmeal Blender Muffins Are the Perfect Breakfast

These muffins strike the balance between nutrition and comfort. The cottage cheese adds a creamy richness and a surprising protein boost. The oats bring gentle sweetness and hearty texture. And since everything blends together in minutes, these are perfect for busy mornings or meal prep days. Each muffin tastes like a soft, spiced oatmeal cookie, only lighter and more wholesome.

What You’ll Need for This Recipe

Core Ingredients Explained

Cottage cheese (1 cup): Full-fat gives the best texture, making muffins moist and tender. You can use low-fat if you prefer a lighter version.
Rolled oats (1 ¼ cups): They form the base instead of flour, keeping the muffins gluten-free (if your oats are certified).
Eggs (2 large): They help the muffins rise and hold shape beautifully.
Maple syrup (2 tablespoons): Adds natural sweetness and subtle caramel notes.
Vanilla extract (2 teaspoons): Enhances the cozy flavor.
Baking powder (2 teaspoons): Ensures a light rise.
Cinnamon and nutmeg: A warm duo that makes your kitchen smell like a bakery.
Mini chocolate chips (¼ cup + 2 tablespoons): Tiny bites of joy in every muffin.

Optional Mix-Ins and Flavor Variations

You can replace chocolate chips with blueberries, chopped nuts, raisins, or even sugar-free chips. Try using pumpkin pie spice for a fall twist or a touch of espresso powder if you love mocha flavor.

How to Make Cottage Cheese Oatmeal Blender Muffins

Step 1: Prep Your Oven and Muffin Tin

Preheat the oven to 350°F. Line a 9-cup muffin tin or lightly grease it. While the oven warms, gather your ingredients these come together fast.

Step 2: Blend the Batter Until Smooth

In a blender, combine cottage cheese, oats, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt. Blend until creamy, about 30 seconds. The batter should look thick but pourable.

Step 3: Fold in the Chocolate Chips and Let Batter Thicken

Pour the batter into a bowl, then fold in most of the mini chocolate chips. Let it rest for a few minutes so the oats can absorb moisture. This helps create that bakery-style texture.

Step 4: Portion, Bake, and Cool

Divide the batter evenly among muffin cups. Sprinkle the remaining chocolate chips on top. Bake for 22–25 minutes, until the tops are golden and springy. A toothpick should come out clean.

cottage cheese oatmeal blender muffins with chocolate chips on white plate — Top-down view of golden chocolate chip cottage cheese oatmeal muffins cooling on a white plate.

How to Tell When the Muffins Are Done

When fully baked, the muffins will be lightly golden, firm on top, and fragrant. Let them cool in the pan for about 5 minutes, then transfer to a rack.

Ingredient Substitutions and Customization Tips

Dairy and Egg Alternatives

For a vegan version, replace eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water). Swap cottage cheese with a dairy-free alternative like almond-based cottage cheese or silken tofu. The texture will be denser but still delicious.

Sweetener, Oat, and Mix-In Swaps

Honey or agave can replace maple syrup; just reduce the amount slightly. You can use quick oats for a softer crumb but avoid steel-cut oats, which stay too chewy.

Spice Adjustments for Different Flavor Profiles

Try cardamom and ginger for a chai version or pumpkin pie spice for a cozy fall flavor. You can even stir in a teaspoon of orange zest for a bright morning twist.

Storage, Freezing, and Reheating Guide

Storing at Room Temperature or in the Fridge

Keep muffins in an airtight container for 2 days at room temperature or up to 5 days in the fridge. They stay soft and moist.

Freezing and Thawing Instructions

Freeze muffins in sealed bags for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple of hours.

Best Ways to Reheat Muffins

Warm muffins in the microwave for 15–20 seconds or in a preheated oven for a few minutes. They’ll taste freshly baked again.

Cottage Cheese Oatmeal Muffins FAQ

How smooth should the blended batter be?

Blend until the oats are fully broken down. The batter should look thick but not gritty. If it’s too thick, add a tablespoon of milk or water.

Why are my muffins dense in the center?

That usually means the batter was underbaked or didn’t rest long enough. Letting it sit helps the oats absorb liquid and prevents sogginess.

Do I need to let the batter rest?

Yes, a brief rest helps the texture set. About 5 minutes is enough.

Can I make these muffins without chocolate chips?

Of course! Swap them for blueberries, diced apple, or even chopped nuts for a naturally sweet, hearty muffin.

More Such Recipes

Cottage cheese oatmeal blender muffin with melted chocolate chips and bite — A close-up of a soft chocolate chip cottage cheese oatmeal muffin with a bite showing its moist crumb.

Conclusion

These Cottage Cheese Oatmeal Blender Muffins are the kind of breakfast you’ll actually look forward to. They come together quickly, fill your kitchen with the smell of cinnamon, and make mornings feel calm and cozy. You can find more ideas like these on my Pinterest or follow along on Facebook for new creations every week.

Cottage Cheese Oatmeal Blender Muffins | Protein Breakfast

Table of Contents