Cottage cheese oatmeal muffins are a fantastic solution for busy mornings, and they’re so easy to make in under 40 minutes. Here’s a recipe that takes basic breakfast muffins and upgrades them with protein-packed cottage cheese and hearty oats.

It’s a quick and satisfying option that doesn’t require you to spend hours in the kitchen. These muffins would be delicious on their own, paired with your favorite spread, or as part of a complete breakfast with fresh fruit and a hot cup of coffee. Perfect for hectic weekday mornings or leisurely weekend brunches alike.

© Image: Mollyshomeguide.com / Photograph by Molly

Estimated Nutrition

Calories: ~1450-1500
Protein: ~65-70g
Carbohydrates: ~170-180g
Fiber: ~15-20g
Sugar: ~50-55g (including natural sugars from oats and added sugars from maple syrup and chocolate chips)
Fat: ~55-60g
Saturated Fat: ~25-30g

Substitutions for the Ingredients

You can replace the cottage cheese with Greek yogurt or ricotta cheese.

The rolled oats can be replaced with quick oats, which are also perfect for this recipe. Use quinoa flakes for a gluten-free option.

Substitute the eggs with applesauce or flax seeds for a vegan version (No guarantee of success, I haven’t tried it myself yet.)

Maple syrup can be replaced with honey or sugar-free syrup to reduce sugar content.

Cinnamon and nutmeg can be swapped for pumpkin pie spice. You can vary this depending on the season and your mood.

Preparation Time	10-15 minutes
Cooking Time	22-25 minutes
Total Time	32-40 minutes
Level of Difficulty	Easy

Ingredients

1 cup plain cottage cheese (226 grams)
1 1/4 cups rolled oats (125 grams)
2 large eggs
2 tablespoons pure maple syrup
2 teaspoons vanilla essence
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup plus 2 tablespoons mini chocolate chips (about 90 grams)

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350 degrees Fahrenheit.

Prepare a muffin tin by either lining it with silicone muffin cup liners or greasing a nonstick muffin tin to prevent the muffins from sticking.

Step 2: Blend the Ingredients

In a blender, add the following ingredients in the order listed: cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt.

Blend the mixture until smooth, about 30 seconds, but be careful not to over-blend.

This will ensure a well-combined batter without excess air.

Step 3: Incorporate Chocolate Chips and Rest the Batter

Stir in most of the mini chocolate chips, reserving about 1 tablespoon for later use.

Allow the batter to sit for 5 minutes to thicken slightly, which helps in achieving a better texture for the muffins.

Step 4: Fill Muffin Tins and Bake

Using a cookie scoop or about 2 1/2 tablespoons worth of batter, fill 9 muffin tins.

Sprinkle the remaining chocolate chips on top of each muffin.

Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown.

After baking, allow the muffins to cool in the tin for a couple of minutes to make them easier to remove.