Description
These Simple Cottage Cheese Oatmeal Blender Muffins are a delicious, high-protein breakfast option made effortlessly in a blender. Combining creamy cottage cheese, wholesome oats, and a touch of sweetness, they are moist, flavorful, and perfect for a quick morning treat or snack. Optional add-ins like chocolate chips or blueberries add extra flavor and texture.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
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
Optional Add-ins
- 1/2 cup chocolate chips or blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Blend Ingredients: In a high-speed blender, combine the cottage cheese, eggs, maple syrup or honey, milk, vanilla extract, rolled oats, baking powder, baking soda, ground cinnamon, salt, and melted coconut oil or butter. Blend on high for 30 to 60 seconds until the mixture is smooth and the oats are fully broken down.
- Add Optional Mix-ins: If desired, gently fold in chocolate chips or blueberries into the batter after blending to distribute them evenly.
- 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: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a gluten-free version, ensure to use certified gluten-free rolled oats.
- These muffins are naturally high in protein thanks to the cottage cheese and eggs.
- Store muffins in the refrigerator for up to 5 days or freeze for up to 2 months.
- Reheat muffins briefly in the microwave before serving for best taste and texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
