Gluten Free Lemon Blueberry Cottage Cheese Muffins
A perfect way to start the day with fiber, antioxidants and protein – these simple muffins are dense and delicious on the go
Equipment
Ingredients
- 2 cups cottage cheese (mashed)
- 1 cups rolled oats
- 2 eggs
- ⅓ cup honey or maple syrup. You can do up to a 1/2 a cup of sweetener in this recipe – it's up to you taste preference!
- 1 tsp vanilla
- 2 tbsp lemon zest about 2 lemons
- 1 tsp baking soda
- ½ tsp salt
- 1 cup blueberries fresh + more to top
- 1 tsp arrowroot starch
Instructions
Meal Prep Instructions: Heat oven to 375
- To a blender add wet ingredients (2 cups cottage cheese, 1/3 cup honey, 2 eggs, 1 tsp vanilla , ) blend until a smooth texture forms
- mix dry ingredients (1/3 cup honey1 cups rolled oats, 2 tbsp lemon zest , 1 tsp baking soda, 1/2 tsp saltt) in a medium bowl until well combined
- Toss bluerries with 1tsp of arrowroot startch (this helps them not sink to the bottom of the batter) Add dry ingredients to wet ingredients and stir until just combined, not over mixing! Fold in 1 cup blueberries
- Pour batter into silicon muffin tin, add additional blueberries to tops of muffins if desired & bake at 375 for 5 minutes then lower to 350 for another 10-12 minutes or until center comes out clean with a knife. Because they are gluten free, they will not be light and fluffy and will feel more "dense" while they cool! Don't break into them fresh out of the oven or they will break.
- Cool completely before storing in a bag for up to 5 days or freezing for several months!
Notes
Nutrition
Calories: 109kcalCarbohydrates: 16gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 310mgPotassium: 88mgFiber: 1gSugar: 10gVitamin A: 96IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!
