Ultimate Cottage Cheese Oatmeal Blender Muffins for Busy Mornings

Cottage Cheese Oatmeal Blender Muffins are a quick, protein-packed breakfast option, perfect for busy mornings.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

1 cup Cottage Cheese Opt for 4% milkfat for richness.
2 cups Rolled Oats
2 Eggs
1/4 cup Pure Maple Syrup
1 tsp Vanilla Essence
1 tsp Baking Powder
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Salt
1 cup Mini Chocolate Chips

For Toppings (Optional)

1/2 cup Additional Chocolate Chips Sprinkle on top before baking.
1/2 cup Nuts or Seeds For crunch and nutrition.
1 cup Dried or Fresh Fruit Boost flavor and sweetness.

Equipment

blender
muffin tin
Cookie scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare the muffin tin by lining it with silicone liners or greasing each cup.
Combine all batter ingredients in a high-powered blender and blend until smooth and creamy without visible curds or whole oats.
Gently stir in most of the mini chocolate chips and let the batter rest for about 5 minutes to thicken.
Fill each muffin cup with about 2.5 tablespoons of batter and sprinkle remaining chocolate chips on top.
Bake for 22-25 minutes until tops are golden brown and a toothpick comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 300IUCalcium: 120mgIron: 1mg

Notes

These muffins can be stored at room temperature for 2 days, in the fridge for 5 days, or frozen for up to 3 months.

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