Description

These Cottage Cheese Oatmeal Blender Muffins are a nutritious and delicious breakfast option that combines the goodness of cottage cheese and oats. Blended to a smooth batter and baked until golden, these muffins offer a moist texture with a subtle sweetness from maple syrup or honey, and bursts of flavor from blueberries or chocolate chips. Naturally gluten-free when using certified oats, they are high in protein and perfect for a quick, 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 full-fat cottage cheese
2 large eggs
1/4 cup pure maple syrup or honey
1/4 cup milk
2 tablespoons melted coconut oil or unsalted butter
1 teaspoon vanilla extract

Add-Ins

1/2 cup blueberries or chocolate chips

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray to prevent sticking.
Grind Oats: Place the rolled oats in a blender and blend until they reach a fine flour-like consistency, which ensures a smoother muffin texture.
Add Wet and Dry Ingredients to Blender: To the oat flour in the blender, add the cottage cheese, eggs, maple syrup (or honey), milk, melted coconut oil (or unsalted butter), vanilla extract, baking powder, baking soda, ground cinnamon, and salt. Blend all together until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
Fold in Add-Ins: Remove the batter from the blender and gently fold in the blueberries or chocolate chips by hand to evenly distribute them throughout the batter without breaking them up.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffin tops are set and a toothpick inserted into the center comes out clean.
Cool Muffins: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Use certified gluten-free oats to ensure the muffins are gluten-free.
You can substitute blueberries with chopped nuts, raspberries, or shredded coconut for variety.
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep them fresh longer.