These Cottage Cheese Oatmeal Blender Muffins are fluffy, wholesome, and super easy to make! Just blend your ingredients, pour them into a tin, and bake away for a tasty treat.
They’re perfect for breakfast or a snack. I love enjoying them warm with a bit of honey on top—so good! Plus, you get some protein from the cottage cheese, so it’s a yummy win-win! 🥳
Key Ingredients & Substitutions
Rolled Oats: These are the star of the muffins, giving them a hearty texture. If you run out, quick oats can work too, but avoid instant oatmeal as it can change the texture significantly.
Cottage Cheese: I prefer small-curd cottage cheese for a smoother consistency. If you’re lactose intolerant, try using a dairy-free yogurt like almond or coconut yogurt. It may change the flavor slightly but still works well!
Honey or Maple Syrup: Both sweeteners give great flavor. You can use agave syrup or even brown sugar if you want to swap it out. Just keep in mind that brown sugar will add a bit of moisture.
Flour: Whole wheat flour adds fiber and nutrients, but all-purpose flour is a great substitute! If you’re gluten-free, consider almond flour or a gluten-free all-purpose blend.
Chocolate Chips: This is optional, but I think they give a nice touch! You can leave them out or substitute with dried fruit or nuts if desired.
How Can I Ensure My Muffins Are Fluffy and Not Dense?
Getting muffins just right is all about mixing methods and timing. Start by blending your wet ingredients completely; this incorporates air, helping them rise. Be careful not to overmix after adding the flour—stir gently until just combined.
- Preheat your oven properly. An oven that’s too cool can lead to dense muffins.
- Don’t skip the baking powder and baking soda; they’re key leavening agents.
- Keep an eye on the baking time and check for doneness with a toothpick. If it comes out clean, you’re good to go!
Cottage Cheese Oatmeal Blender Muffins
Ingredients You’ll Need:
- 1 cup rolled oats
- 1 cup cottage cheese (small curd preferred)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup whole wheat flour or all-purpose flour
- 1/3 cup mini chocolate chips (optional, plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes to bake. You’ll have warm, delicious muffins ready in just about 30 minutes—what a quick way to start your day!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, lightly grease a 12-cup muffin tin or line it with paper liners. This will help your muffins come out easily once they’re baked.
2. Blend the Ingredients:
In a blender, combine the rolled oats, cottage cheese, eggs, honey (or maple syrup), baking powder, baking soda, vanilla extract, and salt. Blend on high until everything is smooth and the oats are finely blended, giving it a nice batter-like texture.
3. Mix in the Flour:
Pour the blended batter into a mixing bowl. Gently stir in the flour using a spatula or wooden spoon until just combined. Be careful not to overmix so your muffins stay light and fluffy!
4. Add the Chocolate Chips:
Fold in the mini chocolate chips, saving a few to sprinkle on top of the muffins for an extra treat. Yum!
5. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each about 3/4 full. Remember the muffins will puff up a bit while baking!
6. Bake the Muffins:
Slide the muffin tin into the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them near the end of baking to avoid overcooking.
7. Cool the Muffins:
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up nicely!
8. Serve and Enjoy:
These muffins are perfect served warm or at room temperature. Enjoy the delightful, moist, and protein-packed muffins as a snack or breakfast treat!
These muffins offer a tender crumb and wholesome flavor, making them a fantastic option for a quick breakfast or a healthy snack on the go!
Can I Use Frozen Cottage Cheese?
Yes, you can use frozen cottage cheese! Just make sure to thaw it completely and drain any excess liquid before blending it into the batter. This will help maintain the right consistency in your muffins.
Can I Replace Eggs with a Vegan Substitute?
Absolutely! You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then use it in place of each egg.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them individually and freeze. They’ll last in the freezer for about 2-3 months. Just thaw and reheat when you’re ready to enjoy them!
Can I Add Other Ingredients?
Definitely! Feel free to mix in other ingredients like nuts, seeds, or dried fruit for added flavor and texture. Just keep an eye on the total volume so your muffins still bake properly!
