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Cottage Cheese Muffins

Cottage Cheese Muffins: Wholesome, Berry-Packed Goodness

Cottage Cheese Muffins are fluffy, protein-packed treats filled with berries, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 1/2 cups Whole Wheat Flour Can be substituted with white whole wheat flour or all-purpose flour with an extra 2 tablespoons.
  • 1 cup Quick Oats Remember to use quick oats, not rolled oats, for the right texture.
  • 2 teaspoons Baking Powder A vital leavening agent.
  • 1 teaspoon Baking Soda Enhances the rise and crumb.
  • 1/2 teaspoon Fine Sea Salt Enhances overall flavor.
  • 1 cup Cottage Cheese Opt for small curd, low-fat cottage cheese.
  • 1/4 cup Pure Maple Syrup Natural sweetener.
  • 1/4 cup Avocado Oil Healthy fats; can substitute with another neutral oil.
  • 2 Large Eggs Acts as a binder.
  • 1 teaspoon Vanilla Extract Introduces warm flavor.
For the Berry Goodness
  • 1 cup Fresh Blueberries Can be swapped for raspberries or blackberries.
  • 1 cup Fresh Raspberries Adds a tangy note.
  • 1 cup Fresh Blackberries Offers a sweet explosion in each bite.

Equipment

  • muffin tin
  • Blender
  • mixing bowls

Method
 

Step-by-Step Instructions for Cottage Cheese Muffins
  1. Preheat your oven to 425ºF (220ºC) and line a muffin tin with paper liners.
  2. Combine whole wheat flour, quick oats, baking powder, baking soda, and fine sea salt in a medium bowl.
  3. In a blender, combine cottage cheese, maple syrup, avocado oil, and vanilla extract and blend until smooth. Whisk in eggs.
  4. Gently fold in blueberries, raspberries, or blackberries, then add dry mixture and fold until just combined.
  5. Fill each muffin tin cavity about three-quarters full with batter.
  6. Bake at 425ºF (220ºC) for 5 minutes, then reduce to 350ºF (175ºC) and bake for 8-10 minutes.
  7. Cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3-4 days in the fridge, or freeze for longer storage.

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