Whipped Cottage Cheese Muffins Recipe
These cottage cheese muffins are made with blended cottage cheese for added protein and a moist texture. Customize them with different mix-ins like chocolate chips, berries, or peanut butter for a delicious and filling snack or breakfast option!
Servings: 12
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- ½ cup maple syrup
- ½ cup packed light brown sugar
- 1/2 cup blended 2% cottage cheese
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Mix-in Options: Coconut Butterscotch
- 1/3 cup shredded coconut
- 1/3 cup butterscotch chips
Peanut Butter Chocolate Chip
- 3 tablespoons peanut butter
- 1/3 cup mini choc chips
Raspberry
- 1/3 cup frozen raspberries
Instructions
- Preheat the oven to 350℉ and line a muffin tin with liners. Set aside.
- Place the dry ingredients into a bowl and mix to combine. Set aside.
- Place all the wet ingredients, except the melted coconut oil, into a bowl and whisk to combine. Slowly add the dry ingredients to the wet and whisk together. Then, whisk in the coconut oil.
- Separate the batter equally depending on how many flavor combinations you're making. Add the flavor combination ingredients and stir to combine.
- Add about 3-4 tablespoons of batter to each muffin well. Top with additional add-ins.
- Bake for 15-18 minutes at 350℉.
- Allow to cool before serving. Store leftovers in an airtight container.
Video
Notes
- To make blended cottage cheese, add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth.
- You can use any frozen berry in this recipe, but we recommend raspberries or blueberries. It is always good to try a frozen berry before using it to test for sweetness.
- Nutrition: nutrition information was calculated without any flavor add-ins.
Nutrition
Calories: 169kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Fiber: 0.5g | Sugar: 17g