If you’re looking for a quick, healthy breakfast that keeps you full for hours, these cottage cheese oatmeal muffins are your answer. Packed with protein and fiber, they’re gluten-free, easy to make in a blender, and perfect for busy mornings. With just a handful of simple ingredients, you’ll have tender, lightly sweet muffins ready in under 30 minutes.
These muffins are a game-changer for meal prep, snacks, or on-the-go breakfasts. The cottage cheese adds creaminess and protein without a strong flavor, while oats create a hearty, satisfying texture. Plus, they’re endlessly customizable—add chocolate chips, fruit, or spices to match your cravings!
Why You’ll Love This Recipe
These muffins stand out for their simplicity and nutrition:
- High-protein boost from cottage cheese and eggs.
- No flour needed—oats keep them gluten-free and fiber-rich.
- Ready in 30 minutes with minimal cleanup (thanks to the blender!).
- Kid-friendly and portable for lunches or snacks.
- Meal-prep superstar—they freeze beautifully for up to 3 months.
Ingredients
(Makes 9–12 muffins)
Wet Ingredients:
- 1 cup (226g) cottage cheese (full-fat for richness, low-fat for fewer calories)
- 2 large eggs
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil (or butter/avocado oil)
Dry Ingredients:
- 1¼ cups (125g) rolled oats (certified gluten-free if needed)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- ¼ tsp salt
Mix-Ins:
- ¼ cup mini chocolate chips (or nuts, blueberries, diced apples)
Step-by-Step Instructions
1. Prep and Blend
Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners (paper liners may stick).
Combine all wet ingredients (cottage cheese, eggs, maple syrup, vanilla, oil) in a blender. Pulse for 10 seconds until smooth.
Add dry ingredients (oats, baking powder, cinnamon, nutmeg, salt). Blend for 20–30 seconds until the batter is thick but pourable.
2. Fold and Fill
Pour the batter into a mixing bowl. Gently fold in chocolate chips (reserve 1 tbsp for topping). Let the batter rest for 5 minutes to allow it to thicken.
Divide the batter evenly into 9–10 muffin cups (they’ll be about ¾ full). Sprinkle reserved chocolate chips on top.
3. Bake and Cool
Bake for 22–25 minutes until golden and a toothpick inserted comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm or at room temperature!
Tips for Perfect Muffins
- Don’t over-blend—pulse just until combined to avoid dense muffins.
- Use room-temperature eggs for a fluffier texture.
- Grease the tin well—cottage cheese makes these stickier than regular muffins.
- Add lemon or orange zest for a bright twist (1 tsp).
- Make them sugar-free with sugar-free chocolate chips and monk fruit syrup.
Variations to Try
- Blueberry Lemon: Replace chocolate chips with 1 cup fresh blueberries and 1 tablespoon lemon zest.
- Apple Cinnamon: Add ½ cup diced apples + 1 tsp extra cinnamon.
- Savory Herb: Skip sweeteners and chocolate. Add ¼ cup grated cheese + 1 tsp dried herbs (rosemary or thyme).
- Double Chocolate: Mix in 2 tbsp cocoa powder + dark chocolate chunks.
Storage and Reheating
- Room temperature: Store in an airtight container for 2 days.
- Refrigerator: Keep for up to 1 week.
- Freezer: Freeze in a zip-top bag for 3 months.
- Reheat: Microwave for 20–30 seconds or toast in a toaster oven until warm.
FAQs
Can I use quick oats instead of rolled oats?
Yes! Quick oats work well but may yield a slightly denser texture. Reduce blending time to 15 seconds.
Why did my muffins turn out wet?
This happens if the cottage cheese was too watery. Drain it in a sieve for 5 minutes before blending, or use thicker Greek yogurt instead.
Can I make these without eggs?
Not recommended—eggs provide structure. For an egg-free version, try 2 tbsp flaxseed meal + 5 tbsp water (let sit for 10 minutes before blending).
Are these muffins gluten-free?
Yes, if you use certified gluten-free oats. Oats are naturally gluten-free but can be cross-contaminated during processing.
Can I skip the sweetener?
Absolutely! Omit maple syrup and add 1 mashed banana or ⅓ cup unsweetened applesauce for natural sweetness.
Conclusion
Cottage cheese oatmeal muffins are a genius blend of simplicity and nutrition. The cottage cheese keeps them moist while adding 7g of protein per muffin. Oats provide slow-digesting carbs for lasting energy, and the blender method means no messy bowls or mixers. Whether you enjoy them warm with butter or grab one straight from the fridge, they’re a guilt-free treat that satisfies any time of day.
Whip up a batch this weekend, and you’ll have a wholesome breakfast ready for the week ahead. Happy baking! 🧁
Cottage Cheese Oatmeal Muffins Recipe
Ingredients
- 1 cup cottage cheese
- 2 eggs
- ⅓ cup maple syrup or honey
- ¼ cup milk of choice
- 1 tsp vanilla extract
- 1 ½ cups rolled oats
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup mashed banana or unsweetened applesauce
- Optional: 1/3 cup chocolate chips or berries
Instructions
- Preheat the oven to 350°F (175°C) and line or grease a muffin tin.
- In a blender or bowl, mix cottage cheese, eggs, maple syrup, milk, and vanilla until smooth.
- Stir in mashed banana or applesauce.
- Add oats, baking soda, baking powder, cinnamon, and salt; stir to combine.
- Fold in chocolate chips or berries, if using.
- Fill each muffin cup 3/4 full with batter.
- Bake for 22–25 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
Notes
- Use low-fat or full-fat cottage cheese for best texture.
- You can swap maple syrup for honey or agave.
- Muffins store well in the fridge up to 5 days or freeze up to 3 months.
