Description
These Simple Cottage Cheese Oatmeal Blender Muffins are a wholesome and easy-to-make breakfast or snack option combining the creamy richness of cottage cheese with the heartiness of oats and a hint of warm spices. Sweetened naturally with pure maple syrup and studded with mini chocolate chips, these muffins are blended for a smooth batter and baked to golden perfection, offering a moist, flavorful treat that’s perfect for busy mornings or a quick energy boost.
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
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Blend wet ingredients: In a blender or food processor, combine the cottage cheese, eggs, pure maple syrup, and vanilla essence. Blend until the mixture is smooth and creamy.
- Add dry ingredients: To the blended wet mixture, add rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt. Blend again just until all the ingredients are combined uniformly into a smooth batter.
- Incorporate chocolate chips: Remove the batter from the blender and gently fold in the mini chocolate chips to distribute them evenly without breaking them.
- Fill muffin tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for about 20-25 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 tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
- For a dairy-free version, substitute cottage cheese with a plant-based alternative.
- You can replace mini chocolate chips with dried fruits or nuts based on preference.
- Ensure not to over-blend the batter after adding oats to maintain a good texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These muffins are perfect for meal prep and can be enjoyed as a quick breakfast or snack.
