Description
These Simple Cottage Cheese Oatmeal Blender Muffins are a nutritious and delicious breakfast or snack option, blending wholesome ingredients like cottage cheese, oats, and warm spices for moist, flavorful muffins. Ready in just over half an hour, they’re easy to prepare and perfect for a quick, protein-packed treat.
Ingredients
Scale
Wet Ingredients
- 1 cup plain cottage cheese (226 grams)
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla essence
Dry Ingredients
- 1 1/4 cups rolled oats (125 grams)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Add-ins
- 1/4 cup plus 2 tablespoons mini chocolate chips (about 90 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the cottage cheese, eggs, maple syrup, and vanilla essence. Blend until smooth and creamy to create the muffin batter base.
- Add Dry Ingredients: Add the rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt to the blender with the wet mixture. Pulse a few times just to incorporate the oats and dry spices evenly without over-processing.
- Mix in Chocolate Chips: Transfer the batter to a mixing bowl and gently fold in the mini chocolate chips so they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake Muffins: Bake in the preheated oven for 22-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For a dairy-free option, substitute cottage cheese with silken tofu or a plant-based yogurt.
- These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
- You can substitute the mini chocolate chips with blueberries or chopped nuts for variety.
- Ensure not to over-blend after adding oats to keep the muffins’ texture hearty.
- Use rolled oats, not instant, for the best texture.
