Ingredients
Scale
- 1 cup cottage cheese, blended
- 1 cup apple, finely diced and blotted dry
- 1/2 cup fresh blueberries, tossed in 1 tbsp oat flour
- 2 large eggs
- 1 1/2 cups oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
- Blot the diced apples with a towel to remove excess moisture. Toss the blueberries in 1 tbsp oat flour until coated and matte.
- In a large mixing bowl, whisk together the eggs, blended cottage cheese, and cinnamon until smooth.
- Stir in the oat flour and baking powder until just combined. Gently fold in the prepared apples and blueberries.
- Scoop the batter into a greased muffin tin, filling each cup about 2/3 full.
- Bake at 350°F for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before transferring them to a wire rack.
Notes
- Blend the cottage cheese fully before mixing to get a smooth batter with no lumps.
- Blotting the apples dry keeps the muffins from becoming soggy.
- Tossing the blueberries in oat flour prevents them from sinking to the bottom during baking.
- Do not overmix the batter once the flour is added or the muffins may turn out dense.
- Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- You can use frozen blueberries in place of fresh ones. Do not thaw them before using.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 5g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg