Are we still obsessed with putting cottage cheese in everything?! Good, because I sure am. From pancakes to scrambled eggs, it’s such a good way to sneak in some protein. And these cottage cheese muffins are a new favorite!
These aren’t your typical muffin recipe as we are using rolled oats as the base. No flour or refined sugar is needed. They have a good balance of carbs, some healthy fats, and 6.5 grams of protein thanks to cottage cheese.
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Even if you aren’t a huge fan of cottage cheese, you will love these! They are light, moist, perfectly fluffy, and super easy to make! I love them as a snack, healthy dessert, or as a pre or post-workout snack. Served with some greek yogurt and some peanut butter – the perfect combo!
Why we love these cottage cheese muffins
- made in the blender
- simple whole food ingredients – if you love cottage cheese, you probably already have most of the ingredients at home!
- lightly sweetened – we are using just 2 tablespoons of maple syrup + some chocolate chips.
- low calorie and macro-balanced – each one has only 160 calories and a good balance of protein, carbs, and fat.
Is cottage cheese healthy?
Cottage cheese is known for being a high-protein food while still being relatively low in calories. It also contains vitamins and minerals like B vitamins, calcium, phosphorus, and selenium. Cottage cheese can be a great addition if you are trying to add more protein to your diet.
What does cottage cheese taste like?
Cottage cheese is a dairy product made from cheese curds. It has a mild flavor and creamy texture, along with some chunkiness from the curds. It comes in different fat percentages (nonfat, reduced fat, or whole milk) and also different curd sizes (usually small or large), which will affect the taste and consistency.
Ingredients
- cottage cheese
- rolled oats
- eggs
- maple syrup
- vanilla extract
- baking powder
- cinnamon
- nutmeg
- salt
- mini chocolate chips – I like mini for maximum chocolate flavor!
How to make cottage cheese muffins
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin cup liners. You can also grease a nonstick muffin tin.
- Blend ingredients to make the batter. Add cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-blend.
- Stir in chocolate chips. Add most of the chocolate chips (saving about 1 tablespoon worth) to your blender and stir to combine. Let the batter sit for 5 minutes to thicken up.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, fill 9 muffin tins. Sprinkle with remaining chocolate chips. Bake for 22-25 minutes until golden brown on the top. Let cool for a couple of minutes.
- Enjoy!
Make them gluten-free
Rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. To ensure this recipe is gluten-free, look for certified gluten-free oats.
Storage
- to store – first, let them cool completely. Add to an airtight container or silicone bag. For best results, store them in the fridge for up to a week. They will also keep on your countertop for a few days if it is not too hot in your house.
- to freeze – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love reusable silicone ones) and freeze for up to 3 months. You can defrost them by placing them in the refrigerator and then warming up the microwave if desired
Substitutions and additions
- cottage cheese – I like using low-fat, but full-fat should work the same. It doesn’t matter if you use large or small curd cottage cheese.
- rolled oats – quick-cooking oats will work instead.
- eggs – I haven’t tried an egg substitute so I’m not sure if they will work.
- maple syrup – any kind of liquid sweetener will work (honey, agave…).
- mini chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well.
Here are a few suggestions to change the flavor from week to week:
- chopped nuts – walnuts, peanuts, or pecans would be great. Stir them into the batter.
- fresh or dried fruit – strawberries, raspberries, or blueberries would all be great.
- cacao powder – to make them extra chocolatey, stir some cacao powder into the batter.
- protein powder – you can add a scoop or two of your favorite protein powder. You will probably have to add some liquid depending on the thickness of your protein powder.
More healthy muffin recipes
- oatmeal chocolate chip muffins
- pumpkin protein muffins
- sweet potato blueberry protein muffins
- pb&j stuffed oatmeal cups
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Cottage Cheese Muffins
equipment
ingredients
- 1 cup cottage cheese (226 grams – I used 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 the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin cup liners. You can also grease a nonstick muffin tin. I do not recommend paper liners as the muffins will stick.
- Blend ingredients to make the batter. Add cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-blend.
- Stir in chocolate chips. Add most of the chocolate chips (saving about 1 tablespoon worth) to your blender and stir to combine. Let the batter sit for 5 minutes to thicken up.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, fill 9 muffin tins. Sprinkle with remaining chocolate chips. Bake for 22-25 minutes until golden brown on the top. Let cool for a couple of minutes.
- Enjoy!
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hi! this looks so yummy – can we use flax eggs instead of eggs? OR egg whites instead of eggs?
thank you!
Hey, Emma! I haven’t tried that but you could test it out. The whole eggs adds some fat to the recipe so I’m not sure how the egg whites would work. Let me know if you try it!
Can I use blueberries instead of chocolate chips
Yes, I don’t see why they wouldn’t work. Hope you enjoy!
These are amazing muffins! So, so easy, moist and healthy! Make sure to let the batter rest for 5 minutes as it says in the recipe- thickens up up perfectly! I used regular sized chocolate chips because that’s what I had on hand. Also, as the recipe said, use silicone liners or spray the pan because they they tend to stick (mine stuck even with spraying), so I invested in silicone cupcake liners for next time! And there *will* be a next time! Thanks for an easy, healthy, delicious muffin recipe!
So glad you enjoyed them, Tammy! Thanks for trying them!
Hello,
How would you know if you over blend the batter? I keep reading this with a lot of recipes using eggs in a blender, but I’m not sure how to know when to stop (or when I’ve gone too far). Any advice? Thanks!!
Hey, Jill! When the batter is just combined, that is when you want to stop blending. You don’t need to keep running the blender once combined. If you over blend, you can mess up the texture and your baked goods can become dense and heavy. Hope that helps!
Any thoughts on banana instead of maple syrup?
Hey, Norah! I think it would work, but you might have to add some liquid since they are different consistencies. It’s only 2 tablespoons though so I can’t imagine it would make that big of an impact. Let me know if you try it!
Hello, would dry cottage cheese work for this recipe? If so, is any extra liquid needed?
Hey, Hailey! I am not familiar with dry cottage cheese so I am not sure how it would work. I would guess maybe 1/2 cup of liquid and go from there. Let me know if you try it and how it goes.
Delicious at minimum an 8
Glad you enjoyed them, Cathy! Thanks for trying them.
Hi! Could I add greek yogurt to make these higher in protein? If so how much should I add?
Thanks!
Hey, Cami! If you add greek yogurt, you would need to add more dry ingredients to balance out the ratios. It’s hard to say without trying it, but if you add 1/2 cup yogurt, I would do maybe another 1/2 cup oats. You might have to play around with it though. Hope that helps!