These soft, protein-packed muffin bites are naturally sweet, fluffy, and perfect for breakfast, snacks, or a healthy dessert. They’re ready in about 30 minutes and require only a handful of simple ingredients.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- Pinch of salt
- 1 cup fresh blueberries
- Cooking spray or butter for greasing the pan
Step 1: Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini muffin pan or line it with mini paper liners.
Step 2: Blend the Batter
Add the following to a blender:
- Cottage cheese
- Eggs
- Rolled oats
- Vanilla
- Honey
- Baking powder
- Cinnamon (if using)
- Salt
Blend until the mixture is smooth and creamy.
Step 3: Fold in the Blueberries
Pour the batter into a mixing bowl.
Gently fold in most of the blueberries, saving a few to place on top of each muffin for a beautiful finish.
Step 4: Fill the Muffin Pan
Fill each mini muffin cup about ¾ full.
Top each with one or two extra blueberries.
Step 5: Bake
Bake for 18–22 minutes, or until:
- The tops are lightly golden.
- A toothpick inserted into the center comes out clean.
Step 6: Cool
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serving Ideas
Enjoy them:
- Warm with a drizzle of honey.
- With Greek yogurt for extra protein.
- As a grab-and-go breakfast.
- As a healthy lunchbox snack.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Reheat in the microwave for 20–30 seconds before serving.
These bite-sized muffins are moist, naturally sweet, and packed with protein, making them a delicious treat without relying on lots of flour or added sugar.
