Description
Protein-packed Cottage Cheese Oatmeal Blender Muffins made with rolled oats, maple syrup, and cinnamon. Quick, high-protein, and delicious for breakfast or snacks.
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
Instructions
1. Preheat oven to 350°F and prepare a muffin tin with liners or grease.
2. Blend cottage cheese, oats, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt until smooth, about 30 seconds.
3. Fold in most of the chocolate chips, reserving some for topping. Let batter sit briefly to thicken.
4. Divide batter evenly into 9 muffin cups, top with reserved chips, and bake for 22–25 minutes until tops are golden and a toothpick inserted comes out clean.
5. Allow muffins to cool slightly in the pan, then transfer to a rack to cool completely.
Notes
Full-fat cottage cheese adds moisture; low-fat works but yields a slightly different texture.
Quick oats are fine, but avoid steel-cut oats.
Replace maple syrup with honey or agave if preferred.
Try mix-ins like blueberries, nuts, or raisins.
For a vegan version, use flax eggs (2 tbsp ground flax + 6 tbsp water).
Muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg