Description

These Triple Berry Cottage Cheese Oat Muffins are soft, moist, and naturally sweet, packed with protein-rich cottage cheese, fiber-filled oats, and juicy mixed berries. Perfect for breakfast, snacks, or meal prep, they’re a wholesome, kid-friendly treat that’s low in sugar but big on flavor.

Ingredients

1/2 cup cottage cheese (full-fat or low-fat)
2 large eggs
1/4 cup milk of choice (almond, oat, or dairy)
1 tsp vanilla extract
1 tbsp maple syrup (optional for sweetness)
1 cup rolled oats
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 cup mixed berries (blueberries, raspberries, chopped strawberries – fresh or frozen)

Instructions

Preheat Oven to 350°F (175°C). Line or lightly grease a muffin tin.
Blend Wet Ingredients: In a blender, combine cottage cheese, eggs, milk, vanilla, and maple syrup. Blend until smooth.
Add Dry Ingredients: Add oats, baking powder, and cinnamon. Pulse gently—don’t overblend.
Fold in Berries by hand to keep them whole.
Bake: Pour batter into 6–8 muffin cups. Bake for 18–22 minutes, or until golden and a toothpick inserted comes out clean.
Cool & Serve: Allow muffins to cool before serving. Enjoy warm or chilled.

Notes

Storage: Refrigerate in an airtight container for up to 5 days.

Freezing: Freeze individually for up to 2 months; reheat in the microwave for 20–30 seconds.

Substitution: Greek yogurt works but may result in slightly denser muffins.

Tip for Moist Muffins: Use full-fat cottage cheese and avoid overbaking.

Prep Time: 5 minutes
Cook Time: 18–22 minutes