Description
A zesty and sweet high-protein snack made with wholesome oats, cottage cheese, and fresh blueberries.
Ingredients
Scale
1 cup cottage cheese
1 cup rolled oats
1 large egg
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tbsp lemon zest
1/2 tsp baking powder
1 pinch salt
3/4 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
- In a blender or food processor, combine the cottage cheese, oats, egg, honey, vanilla, lemon zest, baking powder, and salt.
- Pulse until the oats are broken down and the mixture is well-combined.
- Pour the batter into a bowl and gently fold in the blueberries.
- Let the batter rest for 5 minutes to thicken slightly.
- Divide the batter among the prepared mini muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the bites are firm to the touch and lightly golden.
- Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 45 calories
- Sugar: 3g
- Sodium: 55mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.7g
- Protein: 2.5g
- Cholesterol: 10mg