Mornings around here are always a whirlwind – school bags flying, shoes disappearing, and somehow the cereal box is always empty when we need it most. That’s exactly why I fell in love with these blender cottage cheese muffins. They’re my secret weapon for sneaking protein into my kids (and let’s be honest, myself) without the morning chaos. Just toss everything in the blender, pour, and bake – you’ll have warm, slightly sweet muffins packed with 6 grams of protein each before the coffee’s even finished brewing. Trust me, when you’re balancing backpacks and permission slips, this recipe feels nothing short of magical.
Table of Contents
Table of Contents
Why You’ll Love These Blender Cottage Cheese Muffins
Let me count the ways these muffins will become your new breakfast BFF:
- Each muffin packs 6g of protein to keep you full all morning (no 10am stomach growls!)
- From blender to table in just 30 minutes – faster than most drive-thrus
- Kids gobble them up without realizing they’re eating cottage cheese (parenting win!)
- One blender means practically no dishes – my kind of cleanup
- The cinnamon-nutmeg combo makes your kitchen smell like a cozy bakery
Seriously, once you try these, you’ll wonder how you ever survived hectic mornings without them. If you want to see more of our quick recipes, check out our Facebook page!
Ingredients for Blender Cottage Cheese Muffins
Here’s what you’ll need to whip up these protein-packed goodies:
- 1 cup cottage cheese (226 grams – I always use low-fat for that perfect texture)
- 1 1/4 cup rolled oats (125 grams – not quick oats!)
- 2 large eggs
- 2 tablespoons maple syrup (trust me, this is just the right amount of sweetness)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (this makes all the difference!)
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons mini chocolate chips (about 90 grams)
Ingredient Notes & Substitutions
Here’s the beauty of these muffins – they’re super flexible! Swap chocolate chips for raisins if you want less sugar, or try chopped nuts for crunch. Almond extract instead of vanilla gives a lovely twist. Need gluten-free? Just use certified GF oats. And yes – full-fat cottage cheese works too, though I find low-fat blends smoother.
How to Make Blender Cottage Cheese Muffins
Okay, let’s make some magic happen! These muffins come together so fast you’ll barely believe it. First things first – preheat that oven to 350°F (175°C). While it’s heating up, line your muffin tin with paper liners or give it a quick spritz of cooking spray. Nobody wants sticky muffin bottoms ruining their morning!
Now for the fun part – toss everything except the chocolate chips into your blender. I mean everything: cottage cheese, oats, eggs, maple syrup, vanilla, baking powder, spices, salt – the whole gang. Blend it until it’s completely smooth, scraping down the sides if needed. You’re aiming for a thick but pourable batter, like pancake batter but with a bit more body.
Pour your smooth batter into a bowl and gently stir in those mini chocolate chips (they’ll sink if you blend them in!). Fill each muffin cup about 2/3 full – I use an ice cream scoop for this and it’s life-changing. Bake for 18-20 minutes, until the tops spring back when lightly touched and a toothpick comes out clean (unless you hit a melty chocolate chip, of course!).
Pro Tips for Perfect Muffins
Here’s my hard-earned wisdom: Don’t overmix after adding chips – a few floury streaks are fine! If you like sweeter muffins, add an extra tablespoon of maple syrup. And oven temps vary – mine runs hot, so I start checking at 16 minutes. A quick oven thermometer check could save your batch!
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Amazing 6g Protein Blender Cottage Cheese Muffins Recipe
Healthy Blender Cottage Cheese Muffins are a quick breakfast or snack option. Packed with protein and a hint of sweetness, they are perfect for busy mornings and easy to make in a blender.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
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 your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a blender, combine cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt. Blend until smooth and well combined.
- Stir in the mini chocolate chips by hand, ensuring they are evenly distributed.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
- These muffins store well in an airtight container for up to 3 days.
- You can swap mini chocolate chips for raisins or nuts if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Blending, Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Storage & Reheating Instructions
These muffins stay fresh in an airtight container at room temperature for about 3 days – though in my house, they never last that long! For longer storage, pop them in a freezer bag (I double-wrap to prevent freezer burn) and they’ll keep beautifully for up to 1 month. When you’re ready to enjoy, just microwave a frozen muffin for 20-30 seconds until warm, or toast it in a toaster oven for that freshly-baked crispness. My kids love grabbing one straight from the freezer – it’s like their own personal protein-packed breakfast popsicle!
Nutritional Information
Here’s the nutritional breakdown per muffin (but remember – values are estimates and can vary based on your specific brands):
- 120 calories – perfect for a satisfying snack
- 6g protein from the cottage cheese and eggs
- 16g carbs (with 2g fiber from those oats)
- 4g fat (mostly from the chocolate chips – my favorite kind of fat!)
Not too shabby for something that tastes like dessert for breakfast, right? If you enjoy high-protein cottage cheese recipes, you might also love our Fajita Chicken Cottage Cheese Bake.
Frequently Asked Questions
Can I use flavored cottage cheese? Oh honey, I learned this the hard way! Stick with plain – flavored varieties (especially fruit ones) make the muffins weirdly sweet and can throw off the texture. If you’re craving extra flavor, try adding orange zest or swapping vanilla extract for almond.
Can I skip the blender? Technically yes, but you’ll miss that lusciously smooth batter! If you must, blend the cottage cheese first, then stir everything together. But trust me – dragging out the blender is worth it for that perfect consistency.
How do I make them vegan? I’ve tested flax eggs (1 tbsp ground flax + 3 tbsp water per egg) with decent results, and silken tofu works for the cottage cheese! The texture changes slightly – they become more dense – but still totally snackable. For another great cottage cheese option, check out our Blueberry Cottage Cheese Mug Cake.
There you have it – my go-to recipe for mornings that feel more like marathons than peaceful sunrises. I can’t wait to hear how these blender cottage cheese muffins work their magic in your kitchen! Did your picky eater actually ask for seconds? Did you sneak an extra one (or three) for yourself? Tried this recipe? Rate it below and tag us on Instagram @FrostyRecipes – nothing makes my day like seeing your muffin success stories!
