Ingredients
Scale
- 2 cups small curd cottage cheese (2% or 4% fat works best)
- 4 large eggs
- 1/2 cup oat flour (blended rolled oats)
- 1/4 cup unflavored or savory protein powder (optional, for extra boost)
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh spinach or green onions
- Salt and pepper to taste
Instructions
- In a large bowl or blender, combine the cottage cheese and eggs. If you prefer a smooth texture, blend them until completely creamy. If you like a bit of texture in your muffins, simply whisk them vigorously by hand until well combined.
- Add the oat flour, protein powder, baking powder, garlic powder, salt, and pepper to the egg mixture. Stir with a spatula until the batter is smooth and no dry clumps remain. Fold in the shredded cheddar cheese and your choice of spinach or green onions.
- Place silicone muffin liners on a flat surface. Lightly spray them with non-stick cooking spray, even if they are non-stick, to ensure the muffins pop out easily. Fill each liner about 3/4 of the way full. Do not overfill, as the muffins will rise during the cooking process.
- Arrange the filled liners in the air fryer basket, leaving space between them for air circulation. Set the air fryer to 325°F (160°C). Cook for 12 to 15 minutes. The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the basket from the air fryer and let the muffins sit for 5 minutes. This cooling period is crucial because cottage cheese-based bakes continue to set as they cool. Gently remove them from the silicone liners and enjoy warm, or store them in the fridge for an easy grab-and-go breakfast.
- Cook Time: 25 minutes