Cottage Cheese Muffins

Cottage cheese muffin with a bite taken out of it. Behind it is plate of more muffins and sitting on a striped towel.

4.61 from 357 votes

Cottage cheese muffins are made with rolled oats, eggs, and chocolate chips, and get a natural boost of protein thanks to cottage cheese. Made in the blender, they are an easy and healthy muffin recipe for breakfast, snack, dessert, or meal prep.

Course Snack

Cuisine American

Keyword cottage cheese muffins, cottage cheese oatmeal muffins, healthy cottage cheese muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 159kcal

Author Kelly Nardo

Equipment

blender

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!

Nutrition