Description
Simple Cottage Cheese Oatmeal Blender Muffins are a wholesome and delicious breakfast option made by blending rolled oats and cottage cheese with eggs, maple syrup, and warm spices. These high-protein, fiber-rich muffins come together quickly in a blender and bake to a moist, tender texture perfect for a healthy start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup cottage cheese (full-fat recommended)
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup milk
- 2 tablespoons melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chocolate chips or fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with muffin liners or lightly greasing it to prevent sticking.
- Blend Oats into Flour: Place the 2 cups of old-fashioned rolled oats into a high-speed blender. Blend until the oats are finely ground into a flour-like consistency to ensure a smooth muffin texture.
- Add Remaining Batter Ingredients: Add the cottage cheese, eggs, maple syrup or honey, milk, melted coconut or vegetable oil, vanilla extract, baking powder, baking soda, ground cinnamon, and salt into the blender with the oat flour. Blend until the mixture becomes smooth and thoroughly combined, stopping occasionally to scrape down the sides of the blender.
- Incorporate Optional Mix-ins: Gently fold in the chocolate chips or fresh blueberries if using, to add bursts of flavor and texture.
- Fill Muffin Cups: Evenly distribute the batter among the 12 prepared muffin cups, filling each to approximately three-quarters full to allow room for the muffins to rise during baking.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes. The muffins are done when the tops are set and a toothpick inserted into the center comes out clean.
- Cool Before Serving: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This helps maintain their structure and texture before serving.
Notes
- Use full-fat cottage cheese for a richer, moister muffin.
- Maple syrup can be swapped with honey based on preference or availability.
- Store muffins in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze muffins for up to 2 months; thaw before eating.
