recipe Cottage Cheese Oatmeal Muffins
If you’re looking for a nourishing grab-and-go breakfast or post-workout snack, these High-Protein Cottage Cheese Oatmeal Muffins are just the thing! Packed with protein, naturally sweetened with ripe bananas and Local Honey, and made with wholesome ingredients from Kakadoodle’s local farms, these muffins fuel your body without any harmful additives.
Best of all? They’re kid-friendly! Soft, naturally sweet, and packed with nutrients, these muffins are perfect for little hands and big appetites alike.
By incorporating farm-fresh Pasture Raised Eggs, creamy Cottage Cheese, and nutrient-rich Einkorn Flour or High-Protein Flour, you’re choosing sustainable, chemical-free ingredients that support both your family’s health and local farmers.
Ingredients (Makes 12 muffins)
- 2 medium ripe bananas, mashed
- 2 large Pasture Raised Eggs
- 1 cup egg whites (about 8 large)
- 1 cup Cottage Cheese (low-fat or whole milk)
- 1/4 cup Local Honey
- 1/2 cup A2 Cow Milk (or unsweetened almond milk)
- 2 tsp vanilla extract
- 2 cups old-fashioned oats (ground to make oat flour)
- Sub with High-Protein Flour or Einkorn Flour
- 2 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease.
- In a large bowl, mash bananas. Whisk in eggs, egg whites, cottage cheese, honey, milk, and vanilla until smooth.
- In a blender or food processor, grind oats into flour. Stir in baking powder.
- Add dry ingredients to wet mixture and mix until just combined.
- Divide batter evenly among muffin cups (about 1/4 cup each).
- Bake 18–22 minutes, or until golden and set in the center.
Nutrition (per muffin)
- Calories: 130
- Protein: ~8g
- Carbs: 20g
- Fat: 3g
- Fiber: 2g
- Added Sugar: 5g
These muffins are hearty, wholesome, and perfect for busy mornings or after-school snacks. Since they’re both nutritious and kid-friendly, you can feel good knowing your family is enjoying a protein-rich treat made with real food, straight from Kakadoodle’s farms.
A special thank you to Erin Utz, RDN for inspiring this nourishing recipe.
Follow her on social: @ErinUtz_RD
