No-Flour Cinnamon Apple Breakfast Muffins

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These No-Flour Cinnamon Apple Breakfast Muffins taste like biting into a warm, spiced apple pie, but with a wholesome, protein-packed twist. Using blended cottage cheese and rolled oats instead of traditional flour creates a wonderfully tender, cake-like texture packed with juicy chunks of apple and aromatic cinnamon in every bite.

Prep time: 15 mins | Cook time: 18–22 mins | Serves: 12 muffins

Ingredients

  • 1 cup cottage cheese (whole milk or low-fat)
  • 2 large eggs
  • $\frac{1}{3}$ cup pure maple syrup or honey
  • $\frac{1}{4}$ cup melted coconut oil or unsalted butter
  • 1 tsp vanilla extract
  • $2\text{ cups}$ rolled old-fashioned oats
  • 1 tsp baking powder
  • $\frac{1}{2}$ tsp baking soda
  • 1 tsp ground cinnamon (plus $\frac{1}{4}$ tsp extra for topping)
  • $\frac{1}{4}$ tsp ground nutmeg
  • $\frac{1}{4}$ tsp salt
  • 1 medium Honeycrisp or Granny Smith apple, peeled and finely diced
  • Optional: 1 tbsp coconut sugar or brown sugar mixed with a pinch of cinnamon for sprinkling on top.

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it generously with non-stick cooking spray.
  2. Blend the Wet Base: In a high-powered blender, combine the cottage cheese, eggs, maple syrup, melted coconut oil (or butter), and vanilla extract. Blend on high speed for 60 to 90 seconds until completely smooth, creamy, and entirely free of cottage cheese curds.
  3. Add Dry Ingredients: Add the rolled oats, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt directly into the blender with the wet mixture. Blend on high until the oats are fully pulverized and a thick, smooth batter forms. Let the batter rest for 3 to 5 minutes to thicken up.
  4. Fold in Apples: Pour the batter into a large mixing bowl and gently fold in the finely diced apples using a spatula so they are evenly distributed.
  5. Fill and Top: Divide the batter evenly among the 12 muffin cups. Sprinkle a light dusting of cinnamon sugar over the top of each muffin for a sweet, golden crunch.
  6. Bake: Bake for 18 to 22 minutes, or until the tops are golden brown, spring back when gently pressed, and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy warm with a cup of coffee or store in an airtight container in the fridge for up to 5 days!

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