Ingredients
Scale
- 2 cups small-curd cottage cheese (full fat recommended)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 cups oat flour (or all-purpose flour)
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries or dark chocolate chips (optional mix-ins)
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with silicone liners or spray it generously with non-stick cooking spray. If you use paper liners, give them a light mist of oil to prevent the high-protein batter from sticking.
- In a large mixing bowl, whisk together the cottage cheese, eggs, maple syrup, and vanilla extract. For a smoother texture without any visible “curds,” you can pulse these ingredients in a blender for 30 seconds before transferring them to the bowl.
- Add the oat flour, baking powder, baking soda, and salt directly into the wet mixture. Use a spatula to fold the ingredients together until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in your blueberries or chocolate chips at this stage.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin on the center rack of the oven and bake for 22 to 25 minutes. The muffins are done when the tops feel springy and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for at least 10 minutes. This resting period is crucial for the structure of protein-based bakes. Transfer them to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Cook Time: 35 minutes