Description
These Simple Cottage Cheese Oatmeal Blender Muffins are a healthy and delicious breakfast or snack option packed with protein and fiber. Made effortlessly in a blender, these muffins combine creamy cottage cheese, hearty oats, warm spices, and a touch of sweetness with chocolate chips for a wholesome treat without refined flour.
Ingredients
Scale
Wet Ingredients
- 1 cup plain cottage cheese (226 grams)
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla essence
Dry Ingredients
- 1 1/4 cups rolled oats (125 grams)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Add-ins
- 1/4 cup plus 2 tablespoons mini chocolate chips (about 90 grams)
Instructions
- Prepare the Blender: Add the plain cottage cheese, eggs, pure maple syrup, and vanilla essence into a blender. Blend until smooth and creamy to combine the wet ingredients thoroughly.
- Add Dry Ingredients: Add rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt into the blender with the wet mixture. Blend again until all ingredients are well combined and form a thick batter.
- Fold in Chocolate Chips: Transfer the batter to a mixing bowl. Gently fold in the mini chocolate chips using a spatula to distribute them evenly throughout the batter without overmixing.
- Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin cups to prevent sticking.
- Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake the Muffins: Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute mini chocolate chips with dried fruit or nuts if preferred.
- For a dairy-free version, use vegan cottage cheese substitute and egg replacer.
- Ensure not to overblend the oats for a better texture.
- These muffins store well in an airtight container for up to 3 days or can be frozen for longer storage.
