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Warm, protein-packed muffins with apple and cottage cheese
Redondo

Apple Cinnamon Cottage Cheese Muffins

Warm, protein-rich muffins made with cottage cheese and fresh apple. These moist, tender treats are perfect for breakfast or snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese
  • 1 large apple, grated
  • 1/3 cup maple syrup
  • 2 eggs
  • 1/4 cup neutral oil
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup oat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 pinch sea salt

Equipment

  • muffin tin for baking the muffins
  • grater to shred the apple
  • mixing bowls wet and dry ingredient bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Grate the apple and lightly squeeze to remove extra juice.
  3. In a large bowl, whisk together cottage cheese, eggs, maple syrup, oil, and vanilla.
  4. Stir in the grated apple.
  5. In another bowl, combine flours, baking powder, baking soda, cinnamon, and salt.
  6. Fold dry ingredients into wet mixture until just combined.
  7. Divide batter evenly into muffin cups and bake 18–22 minutes.
  8. Cool for 5 minutes in tin, then transfer to wire rack.

Notes

Store in an airtight container for up to 5 days, or freeze for 2 months. For a fun twist, try swapping in grated pear or stirring in chopped walnuts.