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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These muffins are fantastic! Moist, flavorful, good texture. Don’t miss the flour, oil or egg. Definitely a keeper!
Hi! Do you know how many calories without the chocolate chips?
These are so good, we love that they have protein!
Honestly I would give it 10 stars. I make this all.the.time! It only makes nine (9) muffins so pay attention to that! I put water in the other three spaces in my muffin tin. I also use ricotta instead of the cottage cheese as I don’t have to drain it….not as much protein but works dandy and it’s fast! Oh and I also throw the chocolate chips into the blender at the end to disperse the chocolate better in the batter. Make this!
Oh…just saw the sticking issue below. Mine don’t stick. I use coconut spray and don’t grease the pan until right before I need it. (Learned this trick from a professional baker- who said never grease your pan first. Wait until you are about to pour in the batter.)
THaanks so much Sharon!
Easy to make and vey good!
Not bad for a relatively healthy and easy to make muffin. I used silicone muffin liners based on the comments that the muffins were sticking to the pan and paper liners. Worked like a charm!
The flavor was good! The batter got a little stuck in my blender. And even thought I lightly sprayed my cupcake liners with canola spray, it wasn’t enough and the batter really stuck to the liners. I had to peel each one off and it took some time. If I make these again, I’ll use my Kitchenaid mixer instead of blender, and really spray the liners.
I followed the recipe exactly, except I may have blended the batter for too long. these were not good though. I think they have too much baking powder.