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Cottage Cheese Oatmeal Blender Muffins | Protein Breakfast Recipe

Cottage Cheese Oatmeal Blender Muffins | Your Protein Power-Up

Cottage Cheese Oatmeal Blender Muffins are a protein-packed breakfast recipe that combines wholesome oats with creamy cottage cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 9 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Cottage Cheese opt for plain to avoid unwanted flavors
  • 2 cups Rolled Oats substitute with gluten-free oats for a gluten-free option
  • 2 large Eggs use flaxseed meal mixed with water for a vegan option
  • 1/4 cup Maple Syrup feel free to swap with honey or agave syrup
  • 1 teaspoon Vanilla Extract pure vanilla is best for a deep taste
  • 2 teaspoons Baking Powder ensure it’s fresh for best results
  • 1 teaspoon Cinnamon swap in nutmeg for a different flavor profile
  • 1/4 teaspoon Nutmeg omit if you don’t have it
  • 1/2 teaspoon Salt necessary for flavor enhancement
  • 1/2 cup Mini Chocolate Chips consider dark chocolate for a richer taste
Optional Mix-Ins
  • 1 cup Chopped Fruits try adding blueberries or chopped apples
  • 1/2 cup Nuts walnuts or pecans can be folded in

Equipment

  • Blender
  • muffin tin
  • mixing bowl
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin tin or grease each cup with non-stick spray.
  2. In a blender, add the cottage cheese, rolled oats, eggs, maple syrup, and vanilla extract. Toss in the baking powder, cinnamon, nutmeg, and salt. Blend until smooth, about 30-45 seconds.
  3. Transfer the batter to a mixing bowl and gently fold in most of the mini chocolate chips. Let the batter rest for about 10 minutes.
  4. Evenly distribute the muffin batter among the 9 prepared muffin cups, leaving space at the top. Sprinkle reserved chocolate chips on top.
  5. Bake for 22-25 minutes until golden brown. A toothpick inserted should come out clean.
  6. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 18gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Let batter rest for better texture. Use fresh baking powder for rising.

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