¼cuphoneyor maple syrup. You can do up to a 1/3 a cup of sweetener in this recipe - it's up to you taste preference!
1tspvanilla
2tbsplemon zest about 2 lemons
1tspbaking powder
½tspsalt
1cupblueberriesfresh + more to top
1tsparrowroot starch
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Instructions
Meal Prep Instructions: Heat oven to 375
To a blender add 2 cups cottage cheese, 2 cups rolled oats, 2 eggs, 1/4 cup honey, 1 tsp vanilla , 2 tbsp lemon zest , 1 tsp baking powder, 1/2 tsp salt, blend until a smooth texture forms
Toss blueberries with 1tsp of arrowroot starch (this helps them not sink to the bottom of the batter) Add dry ingredients to blended ingredients and stir until just combined, not over mixing! Fold in the blueberries
Let batter rest for 5-10 min so the mixture can thicken and oats can soak up additional moisture
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!