Ingredients
Scale
- 1 cup cottage cheese (full-fat or 2%)
- 2 eggs
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp oat flour or almond flour
- 1 pinch salt
- 3/4 cup raspberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a medium mixing bowl, combine the cottage cheese, eggs, maple syrup (or honey), vanilla extract, and salt. Whisk until well blended.
- Gently mix in the oat flour (or almond flour) until just combined.
- Fold in the raspberries, being careful not to crush them.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until the tops are set and slightly golden.
- Allow to cool for a few minutes before removing from the tin. Serve warm or store in the fridge for a quick snack.
Notes
- Use fresh raspberries for a juicier texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Substitute honey with maple syrup for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg