Ingredients
Scale
- 1 cup cottage cheese
- 1 cup rolled oats
- 1/2 cup unsweetened applesauce
- 1/2 cup blueberries
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup Greek yogurt
- 1 egg
- 1/4 cup almond flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- In a large bowl, combine cottage cheese, applesauce, Greek yogurt, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, mix rolled oats, almond flour, baking powder, cinnamon, and salt. Gradually add to wet ingredients, stirring gently.
- Fold in blueberries carefully.
- Scoop batter into muffin tin, filling each cup 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
- Let muffins cool in the pan for a few minutes before transferring.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin bite
- Calories: 90
- Sugar: 4g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg