Ingredients
Scale
- 1 cup cottage cheese
- 1 cup rolled oats
- 1/2 cup maple syrup
- 1/2 cup chopped pecans
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the cottage cheese, maple syrup, eggs, and vanilla extract. Mix until well blended and smooth.
- In another bowl, whisk together the rolled oats, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped pecans carefully.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure that the cottage cheese is well mixed for a smooth batter.
- These muffins can be stored in an airtight container for up to a week.
- You can freeze them for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg