Cottage Cheese Protein Muffins

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Cottage Cheese Protein Muffins

Soft, Healthy, Protein-Packed Muffins for Anytime Snacking

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12 muffins

About the Recipe

These Cottage Cheese Protein Muffins are the ultimate balance of nourishment and indulgence. Made with creamy cottage cheese, oats, and natural sweeteners, they’re fluffy, moist, and rich in protein—perfect as a post-workout snack, grab-and-go breakfast, or healthy treat for the whole family. This recipe is easy to customize with your favorite mix-ins like blueberries, nuts, or dark chocolate chips.

 Why You’ll Love This Recipe

  • High-Protein: Cottage cheese, oats, and eggs pack a powerful protein punch.
  • Refined Sugar-Free: Naturally sweetened with honey or maple syrup.
  • Soft & Moist: Blender-style batter creates a bakery-style muffin texture.
  • Quick & Easy: One bowl, minimal prep, ready in under 30 minutes.
  • Freezer-Friendly: Make ahead for busy mornings or snack prep.

🛒 Ingredients

Ingredient Quantity
Cottage cheese (full-fat or low-fat) 1 cup (230 g)
Eggs 2 large
Honey or maple syrup ¼ cup (60 ml)
Vanilla extract 1 tsp
Rolled oats 1 cup (90 g)
Oat flour or almond flour ½ cup (60 g)
Baking powder 1 tsp
Baking soda ½ tsp
Salt ¼ tsp
Optional Add-ins (½ cup total): Blueberries, mini chocolate chips, chopped nuts, shredded coconut

Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Step 2: Blend the Wet Ingredients

In a blender or food processor, combine cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Blend until smooth and creamy.

Step 3: Add the Dry Ingredients

Add rolled oats, oat flour (or almond flour), baking powder, baking soda, and salt. Pulse or stir just until combined—don’t overmix.

Step 4: Fold in Your Favorite Mix-ins

Gently stir in blueberries, chocolate chips, or chopped nuts, if using.

Step 5: Fill & Bake

Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool & Enjoy

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Variations & Tips

  • Banana Protein Muffins: Add ½ mashed ripe banana for extra moisture and flavor.
  • Savory Option: Omit sweeteners and vanilla; add chopped spinach, cheese, and herbs.
  • Extra Fiber: Add 1 tablespoon of ground flaxseed or chia seeds to the batter.
  • Nut-Free Option: Use oat flour instead of almond flour.

Storage Tips

  • Refrigerate: Store in an airtight container for up to 5 days.
  • Freeze: Wrap individually and freeze for up to 3 months. Reheat in the microwave or oven before serving.

Nutrition Information (Per Muffin – Approximate)

  • Calories: 130
  • Protein: 8g
  • Carbs: 14g
  • Fat: 5g
  • Fiber: 2g
  • Sugar: 5g

Pro Tip

Blend the wet ingredients first for an ultra-smooth base. This helps evenly distribute the cottage cheese and results in a fluffier muffin crumb

 

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