Description
These Simple Cottage Cheese Oatmeal Blender Muffins are a wholesome, protein-packed breakfast or snack option. Blended quickly in a blender for ease, they combine creamy cottage cheese, hearty oats, and warm spices to create moist, flavorful muffins studded with mini chocolate chips. Ideal for those seeking nutritious yet delicious treats with minimal prep and cooking time.
Ingredients
Scale
Main Ingredients
- 1 cup plain cottage cheese (226 grams)
- 1 1/4 cups rolled oats (125 grams)
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla essence
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons mini chocolate chips (about 90 grams)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by either greasing it lightly or lining it with paper muffin liners to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the cottage cheese, eggs, pure maple syrup, and vanilla essence. Blend until smooth and creamy, ensuring cottage cheese is fully incorporated for a moist muffin base.
- Add Dry Ingredients: To the blender, add the rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt. Blend again until the mixture is well combined and forms a batter, with oats fully broken down but retaining some texture.
- Mix in Chocolate Chips: Remove the blender jar and carefully fold in the mini chocolate chips by hand using a spatula to distribute evenly without over-mixing.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Make sure not to overblend the batter to maintain a good texture.
- Mini chocolate chips can be replaced with dried fruits or nuts for variation.
- Using rolled oats gives a better texture than quick oats.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well for up to 2 months; thaw before eating.
