Ingredients
Scale
- 1.5 cups low-fat or full-fat cottage cheese
- 3 large eggs
- 1 cup rolled oats (blended into flour) or oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh spinach or green onions
- Optional: Cooked bacon bits or diced ham for extra protein
Instructions
- Start by placing your cottage cheese, eggs, oat flour, baking powder, garlic powder, salt, and pepper into a high-speed blender. Blend the mixture on medium-high for about 30 seconds until the batter is completely smooth and no cottage cheese curds remain. Once smooth, pour the batter into a medium mixing bowl and stir in the shredded cheddar cheese and chopped spinach by hand. Preheating the air fryer to 330°F (165°C) for a few minutes while you prep the liners will ensure an even bake.
- Lightly grease six silicone muffin liners with non-stick cooking spray. Silicone liners work best in the air fryer as they are sturdy and prevent sticking. Fill each liner about 3/4 of the way full with the batter. Carefully place the liners into the air fryer basket, leaving a small amount of space between them for airflow. Slide the basket in and cook at 330°F (165°C) for 12 to 14 minutes. The muffins are done when they have risen, feel firm to the touch, and the tops are a light golden brown.
- Once the timer goes off, remove the air fryer basket and let the muffins sit for at least 3 to 5 minutes. This cooling period is crucial because the cottage cheese needs a moment to set, otherwise, the centers might feel too soft. Gently pop the muffins out of the silicone liners. Serve them warm with a side of fresh fruit or a dollop of Greek yogurt for even more protein. If you are meal prepping, let them cool completely on a wire rack before storing them in an airtight container.
- Cook Time: 17 minutes