Description
Soft, warmly spiced gingerbread muffins made with cottage cheese and almond flour. High-protein, naturally sweetened, and perfect for holiday breakfasts.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour (or oat flour)
- 2 tbsp molasses (or honey/maple syrup)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line a muffin pan with 8 paper liners.
- Blend cottage cheese, eggs, molasses, and vanilla until smooth.
- Whisk almond flour, spices, baking powder, and salt in a bowl.
- Pour wet mixture into dry ingredients and stir until just combined.
- Divide batter among 8 muffin cups, filling ¾ full.
- Bake 18–22 minutes until a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a wire rack.
Notes
For the smoothest texture, blend cottage cheese thoroughly. Add chopped pecans or a pinch of cloves for extra flavor. Store in the fridge up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American