Description
Delicious and healthy blueberry muffins made with cottage cheese, oats, and ripe bananas.
Ingredients
Scale
- 1 cup cottage cheese (low-fat or full-fat)
- 1 cup rolled oats
- 1 ripe banana (mashed)
- 2 large eggs
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- Optional: ¼ cup chopped walnuts or almonds
Instructions
- Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine the cottage cheese, mashed banana, eggs, honey (or maple syrup), and vanilla extract. Mix well until smooth.
- In another bowl, whisk together the rolled oats, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to over-mix; it’s fine if a few lumps remain.
- Gently fold in the blueberries (and nuts if using) until evenly distributed within the batter.
- Spoon the mixture evenly into the prepared muffin tin, filling each cavity about ¾ full.
- Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Once done, remove the muffins from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Your muffins are ready to be devoured!
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freezing is an option; place muffins in a freezer bag and thaw when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6 grams
- Sodium: 200 milligrams
- Fat: 3 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 70 milligrams