Cottage Cheese Blender Muffins
This super easy muffin recipe comes together in a blender in less than 5 minutes. You get a nice dose of protein from the cottage cheese. The recipe uses rolled oats and just a little sweetener with the maple syrup. You can also use sugar free chocolate chips to keep the sugar down.
The combination of the cottage cheese and the oats really creates a great texture here. If you prefer, you can use nuts, raisins, chopped dates as an add in to the muffins. I store these in my fridge and reheat them in my toaster oven and they turn out like I just baked them in the oven.
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Cottage Cheese Blender Muffins
Equipment
Ingredients
- 1 cup cottage cheese, drained
- 1¼ cups rolled oats
- 2 eggs
- 3 tbs 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
Instructions
- Preheat oven to 350℉ Grease a 12 slot muffin tray with butter or spray. You can also use liners.
- Add the cottage cheese, oats, eggs, syrup, baking powder, vanilla, cinnamon, nutmeg and salt in that order, to your blender and pulse until mostly smooth. Lastly, drop in the chips and stir with a spoon. Transfer your batter evenly to the muffin tray, equally filling 9 slots of the tray. Top with more chocolate chips and bake for about 22-25 minutes or until golden brown and toothpick comes out clean. Allow to set in the pan for 5 minutes then transfer to a wire rack to cool for 15 minutes.
Notes
Nutrition
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Love this recipe as it tastes amazing. My only issue, and it’s a BIG issue, is that they stick! This is my third time making them in different ways and it doesn’t matter what I do or how I grease, I lose half the muffin. It’s a delicious recipe but unfortunately not worth making anymore as it’s a waste of ingredients.
Easy to make and delicious.
Hi Arlene, I’m so glad you liked the muffins!
Cannot get enough of them! They are so wholesome and addictive. We have been making them on repeat over the last month. I find they work out best if I put chocolate chips on the bottom of the muffin tray prior to baking, then chill them in the fridge for the chocolate to set before popping them out of the moulds.
Hi Sofia, I’m so glad you love the recipe! Thanks for coming back to share your feedback!
Delicious! I love them. Can they be frozen?
Hi Anne, yes they can! Thank you for trying out the recipe!
can I make it as a loaf instead of muffins
Nutritional info for how many muffins?
Hi Tammy its per muffin!
These are absolutely scrumptious. And very easy to make very little time and I enjoyed it immensely she has some excellent recipe Please give them a try. They’re very good and good for you. Thank you.
Hi Robbin, Thank you so much for the kind feedback! I’m glad you liked the recipe!
can’t figure out how to rate it without replying. These are the yummiest healthier muffins I’ve made, and I’ve tried a lot! they are moist and I love the protein! All the kids 7 to 2 approved!
Geweldig !!!
Wondering if honey could be substituted for the maple syrup
HI Colleen, yes it can! enjoy!
I wish I can post a picture! But these muffins turned out DELECIOUS! and they are toddler approved!
Are the nutritional values for the entire batch or a serving, of which, how many are in a serving?
LOVE THESE. But MANNNN do they ever stick to the muffin paper. Should I forgo the paper and just spray the pan or is there another way?
I have also tried glacier cherries mixed into the batter and they turn out scrumptious.
I also found that cooking at gas mark 6 makes a better rise.
Hi David, MMMMM sounds delicious with the cherries!
Can they be reheated in the microwave
Hi Michele, I don’t own a microwave but I’m assuming yes. I reheat mine in my countertop mini oven/air fryer.
Very good and relatively low carb! This recipe is very easy to follow with great suggestions on variations. I will certainly be trying this again with nuts and raisins!
Hi Chantay, I’m happy you tried it and liked it! so many possible variations here!