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Healthy High Protein Cottage Cheese Protein Muffins - Easy, Fluffy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cottage cheese (1 cup; 2% or 4% for best texture)
  • Eggs (2 large)
  • Rolled oats (1 cup; use certified gluten-free if needed)
  • Almond flour (1/2 cup; superfine works best)
  • Honey or maple syrup (3–4 tablespoons, to taste)
  • Vanilla extract (1 teaspoon)
  • Baking powder (1 1/2 teaspoons)
  • Ground cinnamon (1 teaspoon; optional but great)
  • Salt (1/4 teaspoon)
  • Neutral oil or melted coconut oil (2 tablespoons)
  • Optional add-ins: fresh or frozen blueberries (1/2 cup), mini chocolate chips (1/3 cup), chopped walnuts or pecans (1/3 cup), chia seeds (1 tablespoon)

Method
 

  1. Prep your pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners or lightly grease it.
  2. Blend the wet ingredients: Add cottage cheese, eggs, honey or maple syrup, vanilla, and oil to a blender. Blend until completely smooth and creamy.
  3. Add the dry ingredients: Toss the oats, almond flour, baking powder, cinnamon, and salt into the blender. Pulse or blend on low just until combined. Don’t overmix.
  4. Fold in extras: If adding berries, chocolate chips, or nuts, stir them in gently with a spatula. The batter will be thick.
  5. Fill the cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
  7. Cool: Let the muffins rest in the pan for 5 minutes. Transfer to a wire rack to cool completely. They firm up as they cool.