Description
These Simple Cottage Cheese Oatmeal Blender Muffins are a healthy and delicious breakfast option that’s quick to prepare. Made with rolled oats, creamy cottage cheese, and natural sweeteners, these muffins are packed with protein and fiber. Blended to a smooth batter and baked to perfection, they offer a moist texture and can be customized with chocolate chips or fresh blueberries for an extra burst of flavor.
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 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
Optional Add-ins
- 1/2 cup chocolate chips or fresh blueberries
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Blend Oats: Place the rolled oats into a high-speed blender and blend until they become a fine oat flour texture. This will form the base of the muffin batter.
- Add Remaining Ingredients: Add the cottage cheese, eggs, maple syrup (or honey), milk, melted coconut or vegetable oil, vanilla extract, baking powder, baking soda, ground cinnamon, and salt to the blender with the oat flour.
- Blend Batter: Blend all ingredients together until the mixture is smooth and fully combined. Stop to scrape down the sides of the blender as needed to ensure an even mix.
- Mix in Optional Add-ins: If using chocolate chips or fresh blueberries, fold them gently into the batter using a spatula to distribute them evenly 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 Muffins: Bake in the preheated oven for 18 to 22 minutes. The muffins are done when the tops are set and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy.
Notes
- For a protein boost, use full-fat cottage cheese.
- Maple syrup can be substituted with honey or a sugar-free syrup if preferred.
- Store muffins in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the muffins and thaw as needed.
- Use liners or grease muffin tins well to prevent sticking.
