Cottage Cheese Oatmeal Muffins
Protein-rich cottage cheese oatmeal muffins, perfect for busy mornings. These easy-to-make muffins combine hearty oats, warm spices, and chocolate chips for a delicious, wholesome breakfast.
Equipment
- 1 blender
- 1 muffin tin lined or greased to prevent sticking
Ingredients
- 2 tsp ground cinnamon
- 1/2 tsp freshly grated ground nutmeg
- 1/4 cup plus 2 tbsp mini chocolate chips
- 1/4 tsp salt
- 2 tsp vanilla essence
- 1 cup full-fat plain cottage cheese
- 2 large eggs room temperature
- 2 tsp baking powder
- 1 1/4 cups rolled oats
- 2 tbsp pure maple syrup grade A dark amber
Instructions
- Preheat oven to 350°F and prepare a muffin tin with silicone liners or grease it well.
- Add cottage cheese, rolled oats, eggs, maple syrup, vanilla essence, baking powder, cinnamon, nutmeg, and salt to the blender.
- Blend ingredients until smooth for about 30 seconds, avoiding over-blending.
- Stir in most mini chocolate chips, reserving 1 tablespoon for topping.
- Let the batter sit for 5 minutes to thicken.
- Scoop approximately 2 1/2 tablespoons of batter into each muffin cup.
- Sprinkle reserved chocolate chips evenly on top of the muffins.
- Bake for 22-25 minutes until golden brown on top.
- Allow muffins to cool in the tin for a few minutes before removing.
Notes
- Use room temperature eggs for better batter consistency.
- Letting batter rest enhances muffin texture.
- Store muffins in an airtight container for up to 3 days.
- Full-fat cottage cheese improves moisture and flavor.