Yield: 12 muffins

Prep Time: 15 minutes

Bake Time: 22–28 minutes

Total Time: 40 minutes

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Ingredients

Dry Ingredients

• 1½ cups (135 g) rolled oats
• 1 cup (125 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon (optional)

Wet Ingredients

• 1 cup (225 g) cottage cheese
• 1 large ripe banana, mashed (about ½ cup)
• 2 large eggs
• ¼ cup (60 ml) milk (dairy or plant-based)
• ¼ cup (60 ml) maple syrup or honey
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract

Berries

• ¾ cup blueberries (fresh or frozen)
• ¾ cup raspberries or blackberries (fresh or frozen)

Optional Topping

• 2 tbsp coarse sugar
• Extra oats
• A few extra berries

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Instructions

1. Prepare

• Preheat oven to 375°F (190°C).
• Line or grease a 12-cup muffin pan.

2. Mix Dry Ingredients

In a large bowl combine:

• Flour
• Rolled oats
• Baking powder
• Baking soda
• Salt
• Cinnamon

3. Blend Wet Ingredients

Blend together until mostly smooth:

• Cottage cheese
• Banana
• Eggs
• Milk
• Maple syrup
• Butter
• Vanilla

A blender gives the softest texture, but whisking works too.

4. Combine

Pour wet ingredients into dry ingredients.

Mix just until combined.

Fold in berries gently.

If using frozen berries, do not thaw.

5. Fill Muffin Pan

Fill each cup about ¾ full.

Top with:

• Extra berries
• Oats
• Coarse sugar (optional)

6. Bake

Bake for 22–28 minutes until:

• Tops are golden
• Toothpick comes out mostly clean
• Internal temperature reaches about 200°F (93°C)

7. Cool

Cool in pan for 5 minutes.

Transfer to a wire rack.

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Storage

Room Temperature

• Up to 2 days in an airtight container.

Refrigerator

• 5 days.

Freezer

• Up to 3 months.

Reheat:

• Microwave: 20–30 seconds.
• Oven: 300°F for 8–10 minutes.

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Nutrition (Approximate Per Muffin)

• Calories: 165
• Protein: 7 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Sugar: 8 g
• Fat: 5 g
• Saturated Fat: 2 g
• Cholesterol: 38 mg
• Sodium: 220 mg

Values vary depending on ingredients used.

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Nut Information

This recipe is naturally nut-free if you use:

• Plain rolled oats
• Regular dairy milk
• Butter
• Standard cottage cheese

Possible Nut Sources

Check labels for:

• Oats (may be processed in facilities with tree nuts)
• Plant-based milk (almond, cashew, etc.)
• Cottage cheese manufactured in shared facilities
• Vanilla extract and flavorings (rare but possible)

For a strict nut-free recipe:

• Use certified nut-free oats.
• Use dairy milk or certified oat milk.
• Verify all packaged ingredients are produced in nut-free facilities if required for allergies.

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Variations

Higher Protein

Add:

• 1 scoop (25–30 g) vanilla protein powder
• Increase milk by 2–3 tbsp if batter becomes thick.

Gluten-Free

Use:

• Certified gluten-free rolled oats
• 1:1 gluten-free baking flour

Less Sugar

Skip maple syrup and use an additional ¼ cup mashed banana.

Extra Fiber

Add:

• 2 tbsp ground flaxseed
• 2 tbsp chia seeds

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Frequently Asked Questions

Can I use frozen berries?

Yes. Add them directly from the freezer without thawing to prevent excess moisture and color bleeding.

Can I blend the oats?

Yes. Blend them into oat flour for a softer, more cake-like muffin.

Can I replace the banana?

Yes. Substitute with:

• ½ cup unsweetened applesauce
• ½ cup pumpkin purée
• ½ cup Greek yogurt

Can I use Greek yogurt instead of cottage cheese?

Yes. The muffins will be slightly less moist but still delicious.

Why are my muffins dense?

Overmixing the batter or adding too much flour can make muffins dense. Mix only until the ingredients are combined.

How do I keep berries from sinking?

Toss the berries with 1 tablespoon of flour before folding them into the batter.

Can I make mini muffins?

Yes. Bake at 375°F (190°C) for 10–14 minutes.

Can I make these dairy-free?

Replace the cottage cheese with a dairy-free cottage cheese alternative and use plant-based milk and vegan butter or oil.

Can I add nuts?

Yes, if there are no allergies. Fold in ½ cup chopped walnuts or pecans for extra crunch and healthy fats