These Cottage Cheese Oatmeal Blender Muffins are a yummy way to start your day! Packed with oats and fluffy cottage cheese, they’re super easy to whip up in a blender!
Trust me, you’ll love how they come out moist and tasty. Perfect with a bit of jam or even a sprinkle of nuts. Plus, they make mornings so much simpler!
Key Ingredients & Substitutions
Rolled Oats: These are the base of your muffins. If you’re out, quick oats can work too, but they may alter the texture slightly. Instant oats are not recommended, as they won’t give the same chewiness.
Cottage Cheese: Low-fat is great for this recipe, but you can also use ricotta if you prefer. For a dairy-free option, try silken tofu blended until smooth.
Honey or Maple Syrup: Both sweeteners work well, but if you’re looking for a lower sugar option, mashed bananas or unsweetened applesauce can add natural sweetness.
Flour: Whole wheat flour adds more nutrients, but you can swap it for all-purpose flour without any issues. If you’re gluten-free, use a gluten-free flour blend.
Dried Cranberries or Raisins: Feel free to substitute with other dried fruits like chopped apricots or even chocolate chips for a sweet touch!
How Do You Blend the Perfect Batter?
Blending your ingredients correctly is key to smooth muffins. Start by making sure your rolled oats are finely ground. Mixing the wet ingredients like cottage cheese and eggs first helps with a good blend.
- Combine oats, cottage cheese, eggs, honey, and vanilla in the blender, blending until smooth.
- Add baking powder, baking soda, cinnamon, salt, and flour in the blender. Don’t over-blend! Just a few pulses will do.
- Pulse gently when folding in nuts or fruits to keep some texture.
This method creates a light and fluffy texture while keeping the muffins hearty. Enjoy your baking!
Cottage Cheese Oatmeal Blender Muffins
Ingredients You’ll Need:
- 1 cup rolled oats
- 1 cup low-fat cottage cheese
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup whole wheat flour (or all-purpose flour)
- 1/4 cup chopped dried cranberries or raisins (plus extra for topping)
- Optional: 2 tbsp nuts or seeds
- Optional: rolled oats for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 20 minutes to bake. So in about 30 minutes, you can have a delicious batch of muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). If you’d like, you can either grease a muffin tin with a bit of oil or line it with paper muffin cups. This helps prevent sticking!
2. Blend the Base:
In a blender, combine the rolled oats, cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Blend everything together until the mixture is smooth. Make sure it’s nice and creamy!
3. Mix in the Dry Ingredients:
Next, add the baking powder, baking soda, cinnamon, salt, and flour to your blender. Pulse it a few times just to mix everything well. Don’t overdo it; you want it combined, but not over-mixed!
4. Add the Goodies:
Transfer your batter to a mixing bowl and gently fold in the dried cranberries or raisins. If you’re adding nuts or seeds, fold them in now too. This adds extra flavor and texture!
5. Fill and Garnish:
Spoon the batter evenly into your prepared muffin tin, filling each cup about 3/4 full. To make them extra pretty, sprinkle a few rolled oats and some extra dried cranberries on top.
6. Bake the Muffins:
Place the muffin tin in the oven and bake for 18 to 22 minutes. They should be golden on top, and you can check if they’re done by inserting a toothpick into the center—if it comes out clean, they’re ready!
7. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature. You can store any leftovers in an airtight container for up to 3 days or freeze them for a tasty treat later!
Enjoy your nutritious, protein-packed Cottage Cheese Oatmeal Blender Muffins! They’re perfect for breakfast or a quick snack throughout the day!
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can substitute honey or maple syrup with agave nectar, coconut sugar, or even mashed bananas for a natural sweetener. Just be aware that the texture might vary slightly based on the sweetener you choose.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Add Vegetables to the Muffins?
Yes! You can incorporate finely grated zucchini or carrots for added moisture and nutrients. Just make sure to squeeze out excess moisture if you add zucchini to prevent soggy muffins.
Can I Make These Muffins Gluten-Free?
Definitely! Simply replace the whole wheat flour with a gluten-free flour blend. Be sure to check that all ingredients are labeled gluten-free, including oats to avoid cross-contamination.
