Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup almond flour (or oat flour for a softer texture)
- 2 tbsp molasses (or honey/maple syrup for sweetness)
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg (optional)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with silicone liners or lightly grease it.
- In a bowl, whisk together the cottage cheese, eggs, molasses, and vanilla until smooth.
- Stir in the almond flour, ginger, cinnamon, nutmeg, baking powder, and salt until fully combined.
- Spoon the batter into the muffin tin, filling each about 3/4 full. Bake for 20–25 minutes, or until set and lightly golden on top.
- Let the muffins cool for a few minutes before serving. Enjoy warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a softer texture, use oat flour instead of almond flour.
- Adjust sweetness by swapping molasses with honey or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg