If you’re looking for a breakfast that’s easy, protein-packed, and actually keeps you full, these Cottage Cheese Oatmeal Muffins are about to be your new best friend. They’re soft, slightly sweet, and loaded with wholesome ingredients—basically the perfect excuse to eat a muffin (or two) for breakfast. Plus, they come together in just one blender, so minimal dishes = more time to enjoy your coffee. Oh, and did I mention they have chocolate chips? Because that’s always a win in my book!
why you'll love them!
- Protein-Packed Start – With cottage cheese and eggs as key ingredients, these muffins are loaded with protein to keep you satisfied and energized throughout the morning.
- Easy Blender Recipe – Simply add all the ingredients to a blender, mix, and you're ready to go—no extra bowls or complicated steps needed! Plus, cleanup is quick and effortless.
- Made with Better-for-You Ingredients – These muffins swap out overly processed ingredients for wholesome oats, cottage cheese, and a hint of maple syrup, making them a more nutritious choice compared to classic sugary breakfast treats.
- Meal prep friendly - These are great for making ahead of a busy week. Simply warm it up in your microwave for 20 seconds and you're good to go!
Cottage Cheese Oatmeal Muffins Ingredients
- Cottage cheese: Adds protein and moisture to the muffins.
- Eggs: Helps bind the ingredients together.
- Vanilla extract: Enhances the flavor.
- Melted coconut oil:Keeps the muffins soft and tender.
- Maple syrup or honey: either works
- Rolled oats & all purpose flour: for structure
- Baking powder & soda: helps the muffins rise
- Ground cinnamon: adds warmth (optional)
- Mini chocolate chips: for that melty, chocolatey goodness
What type of Cottage Cheese Should I Use?
For these muffins, I love using the full fat cottage cheese. It adds richness and moisture to the finished product. Low fat cottage cheese might not yield that moist delicious flavor. I also love to use the small curd cottage cheese, but since everything will get blended, it's not a huge deal .
Substitutions
- Cottage Cheese: if you do not have any on hand or simply are a cottage cheese hater, feel free to sub with greek yogurt. Full fat works nicely in this recipe.
- Rolled oats: Quick oats work just fine, but steel cut oats will not blend as nicely.
- Mini Chocolate Chips: big, small, medium. We do not discriminate on morsels here.
- Maple syrup: you can use date syrup, honey, or agave. Go wild!
FAQs
How do I know when cottage cheese oatmeal muffins are done? A toothpick will come back clean or with a few moist crumbs. The tops should be slightly golden brown and the muffin should spring back when pressed lightly.
Do I need to let the batter rest before baking? Nope! Another reason why I love this recipe. Since we use the blender, all the ingredients should be evenly chopped and distributed.
How do I store these muffins?
Store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week or freeze them for up to three months.
Can I make these muffins gluten-free?
Yes! Just use certified gluten-free oats to ensure they are completely gluten-free.
How long should I blend? I would do it for a minute or two. You want to make sure the oats and cottage cheese are smooth and fine.
How to Serve and Store
Serve: Enjoy these muffins warm, fresh out of the oven when the chocolate is still gooey and irresistible. For an extra treat, try spreading some peanut butter, almond butter, or granola butter on top—it takes them to the next level!
Store: You can store your cottage cheese muffins in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week. If you want to keep them even longer, freeze them in a freezer-safe bag or container for up to three months. Just pop one in the microwave for a few seconds to warm it up before enjoying
If you make these Cottage Cheese Oatmeal Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Cottage Cheese Oatmeal Muffins
Ingredients
- 1 cup full-fat cottage cheese
- 2 tbsp maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1 1/4 cup rolled oats
- 2 tbsp all purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350F and line a muffin tin with paper liners or grease with nonstick spray.
- In a large blender, add the cottage cheese, eggs, honey (or maple syrup), vanilla extract, oats, and melted coconut oil until well combined.
- Next, add the flour, baking powder, cinnamon, and salt until just combined—don’t overmix!
- Stir in the mini chocolate chips
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
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