Ingredients
Scale
- 1 cup cottage cheese
- 1 cup oats
- 1 cup almond flour
- 2 eggs
- 1 cup blueberries
- 1/2 cup honey or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the cottage cheese, oats, almond flour, eggs, honey, baking powder, vanilla extract, and salt in a large mixing bowl. Mix until well combined.
- Fold in the blueberries gently.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg