Go Back
Top-down look at a round muffin with chocolate chips and oats visible, topped with a drizzle of maple syrup.

Cottage Cheese Muffins

Cottage cheese and oats blended into protein-packed muffins with chocolate chips, cinnamon, and nutmeg for a wholesome baked breakfast or snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 5 minutes
Total Time 35 minutes
Course Breakfast, Snack, Dessert
Cuisine American
Servings 9 servings
Calories 160 kcal

Ingredients
  

  • 1 cup cottage cheese 226 grams, low-fat
  • 1 1/4 cup rolled oats 125 grams
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup + 2 tablespoons mini chocolate chips about 90 grams

Instructions
 

  • Preheat Oven and Prep Muffin Tin:

    Heat the oven to 350°F (175°C). Place silicone liners in a muffin tin, or coat a nonstick muffin tin with grease. Avoid paper liners as they'll cause sticking.

  • Blend Batter Until Smooth:

    Into a blender, put cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt in that order. Blend until smooth, roughly 30 seconds. Refrain from over-mixing.

  • Fold in Chocolate Chips and Rest:

    Stir in the bulk of the chocolate chips, saving about 1 tablespoon. Allow the batter to rest for 5 minutes so it thickens.

  • Fill Muffin Cups and Bake:

    With a cookie scoop (about 2 1/2 tablespoons), divide batter among 9 muffin cups. Top with the saved chocolate chips. Bake 22-25 minutes until tops are golden brown. Let them cool briefly.

  • Serve and Enjoy:

    Serve and savor!
Keyword cottage cheese muffins, easy healthy muffins, healthy breakfast muffins, healthy mini muffins for kids, healthy muffin recipes for kids, healthy muffins for kids, high protein breakfast for kids, protein breakfast muffins, protein mini muffins, protein muffins