Cottage Cheese Raspberry Almond Muffins
Ingredients (makes 8–10 muffins)
1 cup cottage cheese (blended until smooth)
2 large eggs
¼ cup honey or maple syrup
1 tsp vanilla extract
1 ½ cups oat flour (or all-purpose flour)
1 tsp baking powder
½ tsp baking soda
A pinch of salt
½ cup fresh or frozen raspberries (no need to thaw)
2 tbsp sliced almonds (plus extra for topping)
Nutrition (per muffin, based on 10):
Approx. 150 kcal | 9g protein | 5g fat | 16g carbs
Gluten-free option | Refined sugar-free
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: Prepare the Wet Ingredients
Blend the cottage cheese until smooth and creamy. In a separate bowl, whisk together the eggs, honey (or maple syrup), and vanilla extract. Stir in the blended cottage cheese until fully combined.
Step 3: Mix the Dry Ingredients
In another bowl, combine oat flour, baking powder, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients, mixing gently until just incorporated.
Step 4: Add the Raspberries and Almonds
Carefully fold in the raspberries and sliced almonds. Avoid overmixing to keep the muffins light and fluffy.
Step 5: Bake
Spoon the batter evenly into the muffin cups, sprinkle with extra almonds on top, and bake for 18–22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the muffins to cool slightly before enjoying warm or at room temperature.
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
These muffins deliver bakery-quality flavor with a wholesome homemade touch — soft, satisfying, and packed with protein in every bite!
