loaves and muffins

My Cottage Cheese Muffins are a savory breakfast that&#39;s easy to make, high in protein, and packed with veggies. Only 15 minutes of prep!

Savory Cottage Cheese Breakfast Muffins

lb turkey breakfast sausages (removed from the casing)

eggs

milk

2% cottage cheese

olive oil

maple syrup

all purpose flour

tsp baking powder

salt

chopped vegetables (broccoli, spinach etc.)

green onions

cheddar cheese (shredded)

Preheat your oven to 400F.

Remove the sausages from the casing and cook them in a medium skillet over medium-high heat until browned and no longer pink in colour. Set aside and allow the cooked sausage meat to cool.

To a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup.

To the same bowl, add all purpose flour, baking powder and salt. Mix well using a wooden spoon or silicone spatula.

Add your cooked sausages, chopped vegetables, green onions and cheese (I recommend leaving some cheese to add to the tops of your muffins).

Divide batter evenly between 12 muffin cavities, about 4 heaping tbsp (¼ cup) of batter per muffin. Top with additional cheese and bake for 23-27 minutes.

My Healthy Breakfast Muffins are high protein and made with wholesome ingredients to fuel your morning. Batch prep and freezer friendly!

Healthy Breakfast Muffins

cottage cheese

bananas

honey

tsp vanilla extract

flaxseed (*see below

peanut butter powder (*see below for substitutions)

cinnamon

nutmeg

mix-ins

carrots

apple

Blueberries

Chopped nuts (ie. walnuts)

Preheat the oven to 400 F and prepare a 12-cavity muffin tin. I recommend using a silicone muffin tray to avoid sticking.

In a high powered blender add eggs, cottage cheese, milk, banana, olive oil, honey and vanilla extract. Blend until smooth.

In a large mixing bowl whisk together flour, flaxseed, peanut butter powder, baking powder, cinnamon and nutmeg.

Slowly pour the blended wet ingredients into the dry ingredients, gently whisking while you are pouring to avoid clumps. Once the batter gets too thick you may need to switch to a spatula.

Add in any mix-ins of choice (be careful to avoid overmixing, you want to stir the batter until JUST combined). Divide the batter between 12 muffin cavities .

Bake at 400 F for 5 minutes, reduce the heat to 350 F and bake for an additional 20 minutes or until a toothpick inserted into the center of the muffins comes out clean (do not open the oven in between, this helps create the rise we want in these muffins).

I loved these! Looked forward to them every day. I added blueberries and used pb2.

Nice, healthy breakfast muffins! Perfect for a snack or little sweet treat. I added blueberries and subbed oats for flax. Have already made twice!

What did I do wrong?  I made a single recipe and had enough batter to make 2 dozen muffins.  No complaints here!

Love the high protein content of this recipe. Definitely keeps me full all morning!

I liked the recipe, but made the mistake of using paper liners in the pan.  They do not release well from the paper once they are cool.  No fault of yours for sure--what we could eat were delicious.

These didn’t do it for me. I used fresh blueberries for both the mix-ins. They were dry and eggy(?). The texture was just strange and the flavor wasn’t very good. Not very sweet. Reminded me of a whole wheat muffin/baked good. I’ll keep trying your recipes though!

Full of whole grains, protein and micronutrients, these banana blueberry oatmeal muffins are the best grab-and-go breakfast that only takes 15 minutes of prep.

Banana Blueberry Oatmeal Muffins

butter

brown sugar

bananas (about 2 medium bananas)

vanilla extract

oats (quick, rolled

tsp baking soda

hemp seeds

blueberries (fresh

Preheat the oven to 350 F and line a muffin tin with liners.

In a large bowl whisk together melted butter, brown sugar, milk, mashed bananas, eggs and vanilla extract until smooth.

In a separate bowl whisk together oats, all purpose flour, baking powder, baking soda, cinnamon and salt.

Combine the dry ingredients and wet ingredients and gently stir (being careful not to overmix) until combined. Mix in hemp seeds and blueberries.

Add about ⅓ cup of batter into each muffin cavity (recipe should make about 12 muffins). Bake for about 25- 30 minutes or until tops begin to brown and a toothpick inserted into the center of the muffins comes out clean.

I straight up forgot to put the sugar in these and they were still good. So I bet they're even better if you make them properly hahahaha

Absolutely love these! One of my new favourite muffins 😍

This is the second time I have made these muffins; they turn out great every time. My niece even asked for the recipe! They are moist and hearty and have the added bonus of being fairly healthy. It's a win-win!

Tried to copy a picture in to here but for some reason would not copy/paste from photos. They look lovely and cooked in 26 minutes.i have the opposite problem to a reviewer below, I did not have enough batter for a consistent 1/2 cup of batter for each muffin well so 2 of the wells were a little smaller. Have not tasted as yet since just made them tonight. Will update tomorrow which is when they will be eaten. Your recipe was very easy to follow, simple ingredients, not overly fussy or time consuming. If all that results in a great tasting muffin….then this will be a keeper. Thank you for posting for us

Very filling muffins to have for breakfast or a snack. Haven’t made with hemp seeds yet - but they turn out great without them!

Made these tonight and they turned out really well. I substituted coconut oil for butter and coconut sugar for brown sugar. I only had frozen bananas which I defrosted and it was good. So delicious and light. Will definitely make again. Thanks ☺️

These are great for breakfast or snacks!  I love that there are hemp seeds in them for extra protein.  The whole family loves them!

Yum! We made a few substitutions to suit our needs
- olive oil in replace of butter
- oat milk in replace of milk
- apple sauce in replace of eggs
- soaked chia seeds in replace of hemp
- mixed berries instead of blueberries 

Sprinkled some cinnamon sugar on top. Delish!

I had enough to make 16 muffins. The only things I did differently were instead of using butter I used applesauc and instead of hemp seed I used 1/4 cup of ground flax seed. Turned out good still.

Delicious and perfect breakfast meal prep for the fast-paced mornings!! Didn’t take too long to make and made my whole house smell wonderful as they were baking!

Another great recipe !! I too got more than 12 - but not complaining. Will go into my breakfast meal prep rotation for sure ! ( along with your brownie batter overnight oats 🥰🥰)
Delicious 😋 and nutritious 😋

These were quick and easy to make and best of all they were delicious!

I had a little more batter too but I just filled each muffin tin almost to the top which worked fine.  I had 2 small bananas which was not quite enough, so I added some unsweetened applesauce to make it 3/4 cup.  Increased the cinnamon and shaved a little fresh nutmeg in as well. Then I accidentally grabbed almond extract and realized it after adding a teaspoon of it, so I then added a teaspoon of vanilla. I really thought they would be ruined, but they tasted great!  Some chopped walnuts was also a nice addition. Great recipe. Not too sweet and the muffin texture is light.

I made these today using honey instead of brown sugar as recommended in your substitition and the muffins are moist and flavourful and delicious! I will make a double batch next time.

Just finished making… and 
these are fantastic!  
Nice light taste, full or flavour and not sugary.
I don’t bake much, so these were nice and easy for me.
I also had more batter than 12, however I just made each muffin a 
little bigger.  
Thanks Nicole for sharing😊
Will definitely make again.
Thanks

Great recipe! It’s much healthier than the typical muffins I have, and they tasted great, so I’ll definitely be making it again! For me the batter made 14 muffins, which I was fine with, although it might have been because I used olive oil instead of butter, not sure

These Blueberry Cottage Cheese Muffins are soft, moist and higher in protein. The best meal prep breakfast and snack for grab-and-go!

Blueberry Cottage Cheese Muffins

cottage cheese (I

blueberries (tossed in flour *see notes)

Preheat the oven to 400F and prepare a 12-cavity muffin tray ( highly recommend using a silicone muffin tray).

To a blender add milk, cottage cheese, eggs, olive oil, honey and vanilla extract. Blend until smooth.

To a separate large bowl whisk together flour, cinnamon, salt, baking powder and baking soda.

Slowly whisk the blended wet ingredients into the dry. Fold in the blueberries using a spatula until just combined. Be careful not to overmix.

Divide the batter amongst the 12 muffin cavities (I use a ¼ cup muffin scoop). If there is any remaining batter, divide it amongst the cups. Bake for about  10 minutes at 400℉, before reducing the temperature to 350℉ and baking for another 10-12 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. (DO NOT open the oven in between this helps keep the heat inside the oven). Allow to cool before enjoying.

Delicious Recipe!!
I am a huge fan &amp; follow you on all the platforms.
Thank you for wonderful healthy recipes.💗💙💓

I’ve made these a bunch for my son. They freeze well! It’s a great muffin base recipe. I’ve switched out the blueberries for mini chocolate chips and it still turns out great. I’ve also experimented with a crumble topping and adding a sugar sprinkle on top, with great results. It’s a great muffin even without a topping!

This are amazing!  I accidentally left out the eggs and no one knew!  🤦🏻‍♀️. Next time I would add the eggs!

An actually yummy cottage cheese dessert!

These were a breeze to make and are SO good! They are so soft and make for the perfect breakfast or snack. These will definitely be added to my weekly rotation!

I've made these twice now and we all love them. The second batch I did half rhubarb and blueberries and my kids are requesting to have them again. I love the extra protein they are re getting.

I love these and so do my kids! I’ve made them several weeks in a row and they’re always a hit. The addition of the cottage cheese for a protein boost is a much appreciated bonus!

Should always add fibre content of you want credibility

Delicious recipe. I didn't have a full cup of cottage cheese so I looked in frig and had a choice of ricotta or sour cream. I knew the sour cream would work because it is a main ingredient in my bananna bread but I chose to use ricotta. I had  little over 2 c of blueberries frozen. I tossed all in the flour suggested.  I had to sub vanilla paste and only had whole wheat flour. Recipe cam out so good even having to make substitutions. Next time I will be prepared with all the ingredients. Will be making these weekly. Thank you for the simple recipe, so quick and easy. You can't go wrong with these.

So yummy! I subbed maple syrup for honey and it worked well, i also didnt have enough blueberries so i added in raspberries and it worked surprisingly well :-)

Very quick and easy to come together.  Next time I will blend the cottage cheese to make it smooth

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