My muffins are dense and gummy. What went wrong?

A gummy texture can be a sign of over-blending the batter. Once the oats are broken down and the batter is smooth (about 45-60 seconds), stop blending. Over-blending can overdevelop the starches in the oats. It can also be a sign of being slightly underbaked, so be sure to do the toothpick test.

Can I use a different type of cottage cheese?

For the best texture and flavor, full-fat (4%) small-curd cottage cheese is highly recommended. Low-fat versions have more water and can sometimes result in a slightly more rubbery texture.

Are these muffins truly gluten-free?

Yes, they can be! Oats are naturally gluten-free, but they are often processed in facilities that also process wheat. To ensure this recipe is 100% gluten-free, be sure to use oats that are specifically labeled and certified as "gluten-free."

Cottage Cheese Muffins: The #1 Ultimate High-Protein Blender Recipe

The Ultimate Blender Cottage Cheese Muffins (High-Protein & Gluten-Free!)

A simple and healthy high-protein muffin recipe where the entire batter is made in a blender. The recipe combines cottage cheese, ripe bananas, eggs, honey, and old-fashioned oats (acting as the flour substitute) to create a smooth batter. This is then poured into a muffin pan and baked, resulting in moist and tender muffins perfect for breakfast or a snack.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (includes cooling time)
Yield: 12 muffins 1x
Category: Breakfast
Method: Blending, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup cottage cheese
2 ripe bananas
2 large eggs
¼ cup honey
1 ½ teaspoons vanilla
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups old-fashioned oats

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Instructions

Preheat the oven to 400°F (204°C) and position an oven rack in the middle.
Grease a 12-cup muffin pan well or line it with foil liners. Do not use paper liners as they will stick.
Add all the ingredients to a blender in the order they are listed: cottage cheese, bananas, eggs, honey, vanilla, baking powder, cinnamon, and oats.
Blend on high speed for about 45 seconds, or until the batter is completely smooth.
Pour the batter into the prepared muffin pan, filling each cup about ¾ of the way to the top.
Bake for 20 minutes, until the tops are brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the pan from the oven and let the muffins cool in the pan for 10 minutes before removing them to a wire rack.

Notes

A blender is required to make the batter for this recipe.
It is very important *not* to use paper liners, as the muffins will stick to them. Grease the pan directly or use foil liners.
Adding the ingredients to the blender in the specified order helps ensure a smooth blend.
Letting the muffins cool in the pan for 10 minutes helps them set and makes them easier to remove.

Nutrition

Serving Size: 1 muffin
Calories: 120-150
Sugar: 10-14 g
Sodium: 120-160 mg
Fat: 2-4 g
Saturated Fat: 1-2 g
Trans Fat: 0 g
Carbohydrates: 20-25 g
Fiber: 2-3 g
Protein: 6-8 g
Cholesterol: 35-45 mg

Find it online: https://cookupjoy.com/cottage-cheese-muffins/