Simple Cottage Cheese Oatmeal Blender Muffins

Why You’ll Love This Recipe

These muffins are the perfect combination of convenience and nutrition. Since everything blends together in just one step, cleanup is minimal, making them ideal for busy mornings. They’re moist, fluffy, and naturally higher in protein thanks to cottage cheese, making them a more filling option than your average muffin. They also freeze and reheat beautifully, so you can prep them ahead of time and enjoy a homemade snack or breakfast all week long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese, drained

• 1¼ cups rolled oats

• 2 eggs

• 3 tbsp maple syrup

• 2 tsp baking powder

• 1 tsp vanilla extract

• 1 tsp cinnamon

• Pinch nutmeg

• 1/4 tsp salt

• 1/3 cup sugar-free chocolate chips

Directions

1. Preheat the oven to 350℉ (175℃). Grease a 12-slot muffin tray or use liners.

2. Add cottage cheese, oats, eggs, maple syrup, baking powder, vanilla, cinnamon, nutmeg, and salt to a blender in that order. Blend until mostly smooth.

3. Stir in the chocolate chips by hand.

4. Pour the batter evenly into 9 slots of the muffin tray, filling each about 3/4 full. Top with extra chocolate chips if desired.

5. Bake for 22–25 minutes, until golden and a toothpick comes out clean.

6. Let muffins set in the pan for 5 minutes, then transfer to a wire rack to cool for 15 minutes.

Servings and timing

• Servings: 9 muffins

• Prep time: 5 minutes

• Cook time: 22 minutes

• Total time: 27 minutes

Variations

• Fruit mix-ins: Add blueberries, raspberries, or diced apples instead of chocolate chips.

• Nutty twist: Stir in chopped walnuts, pecans, or almonds for added crunch.

• Extra protein: Mix in a scoop of vanilla protein powder to make them even more filling.

• Dairy-free: Use a plant-based cottage cheese alternative if available.

• Sweeter option: Replace sugar-free chocolate chips with regular chocolate or white chocolate.

Storage/Reheating

Store muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, warm in the oven or countertop toaster oven until heated through—they’ll taste just like freshly baked.

FAQs

Are these muffins gluten-free?

Yes, as long as you use certified gluten-free rolled oats.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer since quick oats break down more easily.

Do I need to drain the cottage cheese?

Yes, draining excess liquid helps keep the muffins from becoming too wet.

Can I make these without a blender?

Yes, you can mix by hand or use a food processor, but blending ensures the smoothest texture.

Can I substitute honey for maple syrup?

Yes, honey works as a natural sweetener in equal amounts.

How do I make them sweeter?

Increase the maple syrup slightly or use regular chocolate chips instead of sugar-free.

Can kids eat these muffins?

Absolutely! They’re naturally sweetened, soft, and nutrient-rich, making them kid-friendly.

Why did my muffins sink in the middle?

This can happen if they are underbaked. Make sure a toothpick comes out clean before removing them from the oven.

Can I make these savory?

Yes, omit the maple syrup and chocolate chips, then add cheese, herbs, or chopped vegetables.

How do I prevent them from sticking to the pan?

Grease the muffin tin well or use parchment liners for easy release.

Conclusion

Cottage cheese blender muffins are a simple, protein-packed recipe that comes together in under 30 minutes. With their creamy base, warm spice flavor, and optional chocolate chip sweetness, they strike the perfect balance of healthy and satisfying. Whether you enjoy them for breakfast, a snack, or a grab-and-go treat, these muffins are sure to become a household favorite.

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