Gingerbread Cottage Cheese Breakfast Muffins
High-protein breakfast muffins made with cottage cheese, warm gingerbread spices, and natural sweetness. Perfect for meal prep and cozy mornings.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour or oat flour for softer texture
- 2 tablespoons molasses or honey/maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg optional
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- Whisk cottage cheese, eggs, molasses, and vanilla until smooth.
- In a separate bowl, mix almond flour, ginger, cinnamon, nutmeg, baking powder, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Divide batter evenly into muffin cups.
- Bake for 18–22 minutes until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Use oat flour for a moister, softer muffin texture.
- Blend cottage cheese before mixing for extra-smooth muffins.
- Add chopped crystallized ginger for extra spice and texture.
- Store refrigerated up to 5 days or freeze up to 2 months.