Description
Delicious, wholesome Simple Cottage Cheese Oatmeal Blender Muffins that combine creamy cottage cheese and hearty oats for a moist, nutritious muffin perfect for breakfast or a healthy snack.
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 tin with paper liners or grease it lightly to prevent sticking.
- Combine Ingredients in Blender: Add the cottage cheese, rolled oats, eggs, maple syrup, and vanilla essence into a blender. Blend until the mixture is smooth and well combined, ensuring the oats break down into a batter consistency.
- Add Dry Ingredients: Add baking powder, ground cinnamon, ground nutmeg, and salt into the blender. Pulse a few times or blend briefly to mix them evenly into the batter.
- Stir in Chocolate Chips: Transfer the batter to a mixing bowl and gently fold in the mini chocolate chips to distribute them throughout the muffin batter evenly.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes or until the muffins have risen, are golden on top, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute mini chocolate chips with raisins or chopped nuts for a different variation.
- Ensure the cottage cheese is well blended to avoid chunky texture in the muffins.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- For a dairy-free option, try using a plant-based cottage cheese alternative, though texture may vary.
