Are we still obsessed with putting cottage cheese in everything?! Good, because I sure am. From pancakes to scrambled eggs, it’s such a good way to sneak in some protein. And these cottage cheese muffins are a new favorite!
These aren’t your typical muffin recipe as we are using rolled oats as the base. No flour or refined sugar is needed. They have a good balance of carbs, some healthy fats, and 6.5 grams of protein thanks to cottage cheese.
Even if you aren’t a huge fan of cottage cheese, you will love these! They are light, moist, perfectly fluffy, and super easy to make! I love them as a snack, healthy dessert, or as a pre or post-workout snack. Served with some greek yogurt and some peanut butter – the perfect combo!
Why we love these cottage cheese muffins
- made in the blender
- simple whole food ingredients – if you love cottage cheese, you probably already have most of the ingredients at home!
- lightly sweetened – we are using just 2 tablespoons of maple syrup + some chocolate chips.
- low calorie and macro-balanced – each one has only 160 calories and a good balance of protein, carbs, and fat.
Is cottage cheese healthy?
Cottage cheese is known for being a high-protein food while still being relatively low in calories. It also contains vitamins and minerals like B vitamins, calcium, phosphorus, and selenium. Cottage cheese can be a great addition if you are trying to add more protein to your diet.
What does cottage cheese taste like?
Cottage cheese is a dairy product made from cheese curds. It has a mild flavor and creamy texture, along with some chunkiness from the curds. It comes in different fat percentages (nonfat, reduced fat, or whole milk) and also different curd sizes (usually small or large), which will affect the taste and consistency.
Ingredients
- cottage cheese
- rolled oats
- eggs
- maple syrup
- vanilla extract
- baking powder
- cinnamon
- nutmeg
- salt
- mini chocolate chips – I like mini for maximum chocolate flavor!
How to make cottage cheese muffins
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin cup liners. You can also grease a nonstick muffin tin.
- Blend ingredients to make the batter. Add cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-blend.
- Stir in chocolate chips. Add most of the chocolate chips (saving about 1 tablespoon worth) to your blender and stir to combine. Let the batter sit for 5 minutes to thicken up.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, fill 9 muffin tins. Sprinkle with remaining chocolate chips. Bake for 22-25 minutes until golden brown on the top. Let cool for a couple of minutes.
- Enjoy!
Make them gluten-free
Rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. To ensure this recipe is gluten-free, look for certified gluten-free oats.
Storage
- to store – first, let them cool completely. Add to an airtight container or silicone bag. For best results, store them in the fridge for up to a week. They will also keep on your countertop for a few days if it is not too hot in your house.
- to freeze – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love reusable silicone ones) and freeze for up to 3 months. You can defrost them by placing them in the refrigerator and then warming up the microwave if desired
Substitutions and additions
- cottage cheese – I like using low-fat, but full-fat should work the same. It doesn’t matter if you use large or small curd cottage cheese.
- rolled oats – quick-cooking oats will work instead.
- eggs – I haven’t tried an egg substitute so I’m not sure if they will work.
- maple syrup – any kind of liquid sweetener will work (honey, agave…).
- mini chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well.
Here are a few suggestions to change the flavor from week to week:
- chopped nuts – walnuts, peanuts, or pecans would be great. Stir them into the batter.
- fresh or dried fruit – strawberries, raspberries, or blueberries would all be great.
- cacao powder – to make them extra chocolatey, stir some cacao powder into the batter.
- protein powder – you can add a scoop or two of your favorite protein powder. You will probably have to add some liquid depending on the thickness of your protein powder.
More healthy muffin recipes
- oatmeal chocolate chip muffins
- pumpkin protein muffins
- sweet potato blueberry protein muffins
- pb&j stuffed oatmeal cups
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Cottage Cheese Muffins
equipment
ingredients
- 1 cup cottage cheese (226 grams – I used low-fat)
- 1 1/4 cup rolled oats (125 grams)
- 2 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons mini chocolate chips (about 90 grams)
instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin cup liners. You can also grease a nonstick muffin tin. I do not recommend paper liners as the muffins will stick.
- Blend ingredients to make the batter. Add cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-blend.
- Stir in chocolate chips. Add most of the chocolate chips (saving about 1 tablespoon worth) to your blender and stir to combine. Let the batter sit for 5 minutes to thicken up.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, fill 9 muffin tins. Sprinkle with remaining chocolate chips. Bake for 22-25 minutes until golden brown on the top. Let cool for a couple of minutes.
- Enjoy!
Mary says
I did not use the cinnamon or nutmeg, and it still tasted great.
Kelly Nardo says
Glad you enjoyed them, Mary! Thanks for trying them!
Dev P says
These muffins are super quick to make and tasted great!
One issue I keep having is the muffin sticks to my greased liners. Anyone else have this issue? Should I try putting it into the pan itself?
Kelly Nardo says
So glad you enjoyed them, Dev! I only use silicone muffin liners so I don’t have an issue, but I would try to grease the tin and see what happens. The silicone liners are really great and last forever if you want to try those out some day.
Anna says
This is a great recipe because you can add whatever you want to make it suit your needs. I added some flax and chopped up prunes and a few drops of stevia sweetener. I will use this again and maybe add a touch more sweetener because my kids won’t eat these as they are. But I’m enjoying them!
Kelly Nardo says
So glad you enjoyed them, Anna! They really can be customized however you like. Thanks for trying them!
Yogi Odie says
These are the go to muffins in our house! Great texture and the spices are warming (so great for digestion.) I make these once a week now. So great for a quick pre-workout snack or a quick breakfast on busy mornings.
Kelly Nardo says
So glad to hear you like them so much, Yogi! Thanks for trying them!
Mandy says
I skipped the spices and just added cacao powder and nuts. Absolutely amazing and ridiculously easy. Nourishing for the body and soul. Thank you!
Kelly Nardo says
Yum, sounds so good! Thanks for trying them Mandy and glad you enjoyed them!
Stephanie says
Mine didn’t taste the best and the texture wasn’t great, either. They deflated pretty badly and they stuck terribly to the paper liners. I usually use a greased tray and omit liners, and I think that would’ve worked better. I’m not someone who bakes a lot, and when I do, I usually use regular flour not oats. Maybe I didn’t love the taste because I’m not used to oat muffins, but they really didn’t do it for me. I feel like without the chocolate chips giving it some sweetness and flavor, the rest of the muffin would taste like nothing. It’s not a bad recipe, but I don’t think it’s for me. But hey, it’s low calorie, so I didn’t expect it to be the greatest muffin ever.
Kelly Nardo says
Sorry to hear you didn’t enjoy them, Stephanie. The chocolate chips are definitely what give them their sweetness and if you take them out, you would need more sweetener or add something else. As you said, it’s a healthy muffin recipe and while lots of people enjoy them, they will not be like your standard muffin due to being lower in carbs, sugar, and fat.
Lynn says
Is this recipe for nine mini muffins or regular size muffins? I’m thinking mini but want to be sure.
Thanks!
Kelly Nardo says
I used a regular-sized muffin pan. Hope you enjoy them!
Marisela Correa says
The first time I made this I felt the nutmeg flavor was strong, although it was still pretty good (maybe I’m not that big a fan of nutmeg tho?). Second time I just omitted it completely and it was perfect. Third time, I added blueberries instead of chocolate chips. These are honestly the perfect muffin IMO. I barely have to wash anything because I measure everything in the blender while zeroing out the scale for each ingredient. They are a nice little low calorie treat and my kids love them and I can feel good about letting them eat them because I know there’s no junk in them.
Kelly Nardo says
So glad to hear you made them work for you! I need to try blueberries myself. Thanks, Marisela!