Description
These Cottage Cheese Oatmeal Blender Muffins are a healthy, high-protein breakfast option that are easy to make using a blender. Combining old-fashioned oats, creamy cottage cheese, and warming cinnamon, these muffins are moist, flavorful, and naturally sweetened with maple syrup or honey. Perfect for a quick morning treat or snack, they are gluten-free, packed with protein, and can be customized with chocolate chips or fresh blueberries.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup cottage cheese
- 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
Leavening & Spices
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chocolate chips or fresh blueberries
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease with cooking spray to prevent sticking.
- Blend Oats into Flour: Add the rolled oats to a blender and blend until they reach a fine flour-like consistency, which will act as the base of the muffin batter.
- Add Wet Ingredients and Blend: To the blender, add cottage cheese, eggs, maple syrup (or honey), milk, melted oil, and vanilla extract. Blend until the mixture is smooth and well combined, creating a uniform batter.
- Incorporate Leavening and Spices: Add the baking powder, baking soda, ground cinnamon, and salt to the blender. Pulse a few times just to incorporate these dry ingredients evenly into the batter.
- Mix in Optional Ingredients: If using chocolate chips or fresh blueberries, gently fold them into the batter by hand to avoid breaking the fruit or melting the chocolate prematurely.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving to maintain texture and flavor.
Notes
- For extra protein, use high-protein cottage cheese varieties.
- You can substitute the cinnamon with pumpkin pie spice for a different flavor profile.
- Add 1/4 cup chopped nuts to the batter for additional texture and crunch.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days for freshness.
