Ingredients
Scale
- 1 cup Cottage Cheese (4% milkfat for best results)
- 2 cups Rolled Oats (Blend smooth)
- 2 large Eggs
- 1 3/4 cup Pure Maple Syrup (Can substitute with honey or agave syrup)
- 1 teaspoon Vanilla Essence (Or vanilla extract)
- 1 tablespoon Baking Powder (Don’t skip it!)
- 1 teaspoon Ground Cinnamon (Pumpkin spice can be an alternative)
- 1/4 teaspoon Ground Nutmeg (Or more cinnamon if unavailable)
- 1/4 teaspoon Salt (Omit for low-sodium diet)
- 1 cup Mini Chocolate Chips (Consider dark chocolate or dried fruits)
- Nuts or Dried Fruits (Swap chocolate chips for nuts or fruits)
- Flavored Yogurt (Can substitute cottage cheese)
- Spices (Add ginger or lemon zest if desired)
Instructions
- Preheat your oven to 350°F (175°C).
- In a blender, combine the rolled oats until they are a fine flour.
- Add the cottage cheese, eggs, maple syrup, vanilla essence, baking powder, cinnamon, nutmeg, and salt. Blend until smooth and mixed well.
- If you’d like, stir in mini chocolate chips, nuts, or dried fruits by hand.
- Pour the batter into muffin tins, filling each cup about 3/4 full.
- Bake for about 20-25 minutes, or until a toothpick comes out clean.
- Let them cool before removing from the tin.
Notes
Store muffins in an airtight container at room temperature for up to three days or in the fridge for up to a week. They can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg