Ingredients
Scale
- 1 cup cottage cheese
- 1 cup rolled oats
- 1 large egg
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- Zest of 1 large lemon (about 1 tbsp)
- 1/2 tsp baking powder
- Pinch of salt
- 3/4 cup fresh or frozen blueberries (do not thaw)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
- In a blender or food processor, combine the cottage cheese, oats, egg, honey, vanilla, lemon zest, baking powder, and salt. Pulse until the oats are broken down and the mixture is smooth.
- Pour the batter into a bowl and gently fold in the blueberries.
- Let the batter rest for 5 minutes to thicken slightly.
- Divide the batter among the prepared mini muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until firm to the touch and lightly golden.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Warm for 10–15 seconds in the microwave for the best texture.
- Try swapping blueberries for raspberries or add chia seeds for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian