Description
Creamy, bright, and satisfying mini bites made with cottage cheese, oats, lemon zest, and blueberries — perfect for a healthy snack or light breakfast.
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 1 large egg
- ¼ cup honey (or maple syrup)
- 1 tsp vanilla extract
- Zest of 1 large lemon (about 1 Tbsp)
- ½ tsp baking powder
- Pinch of salt
- ¾ cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 24‑cup mini muffin pan.
- In a blender or food processor, combine the cottage cheese, rolled oats, egg, honey (or maple syrup), vanilla extract, lemon zest, baking powder, and salt. Blend until mostly smooth.
- 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 mini muffin cups, filling each about ¾ full.
- Bake for 18‑22 minutes, until lightly golden and firm.
- Cool in the pan briefly, then transfer to a wire rack to cool completely.
Notes
- Use full-fat cottage cheese for best texture.
- Frozen blueberries work well and don’t need to be thawed.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Microwave for 10‑15 seconds to reheat, or ~20 seconds from frozen.
- Optional: add chia or flaxseed for extra fiber.
Nutrition
- Serving Size: 2 bites
- Calories: 90
- Sugar: 5g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
