Oh, my sweet friends—you’re in for a treat today! These Cinnamon Cottage Cheese Donut Holes are warm, cozy little bites of joy, baked to perfection and packed with protein. They’re fluffy inside, cinnamon-kissed, and naturally sweetened. The best part? No fryer in sight!
I’ve been making these on chilly Sunday mornings when the house smells like cinnamon and coffee is brewing. And I swear, one batch disappears faster than I can say “just one more.” If you’re someone who loves a sweet snack but doesn’t want to derail your day, this one’s for you.
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Overview of Recipe Content
What it is:
A baked, high-protein twist on classic donut holes, made with creamy cottage cheese for moisture and richness without heavy fats.
Why you’ll love it:
- No deep-frying mess—just bake and enjoy!
- Naturally sweetened with maple syrup or honey.
- A great snack or breakfast treat that’s protein-packed.
- Kid-approved and freezer-friendly.
Flavor & texture:
Soft, tender, and slightly chewy with a cinnamon-sugar hug.
Nutritional perks:
High in protein, low in refined sugar, and full of wholesome ingredients.
Seasonal fit:
Perfect for fall mornings, holiday brunches, or any day you want a sweet pick-me-up.
Ingredients:
- 1 cup cottage cheese
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ¾ cup almond flour
- ¼ cup oat flour (or more almond flour)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- Optional Cinnamon Sugar Coating: 2 tbsp coconut sugar + 1 tsp cinnamon
Tools you’ll need:
- Mixing bowls
- Whisk
- Muffin tin or mini donut pan
- Cooling rack
Substitutions & additions:
- Swap almond flour for gluten-free all-purpose flour.
- Use Greek yogurt instead of cottage cheese (texture will change slightly).
- Add mini chocolate chips or chopped nuts for extra indulgence.
How to Make Cinnamon Cottage Cheese Donut Holes
- Prep the oven – Preheat to 350°F (175°C) and lightly grease your mini muffin or donut hole pan.
- Blend the wet ingredients – In a food processor or blender, puree cottage cheese, eggs, maple syrup, and vanilla until smooth.
- Mix the dry – In a separate bowl, whisk almond flour, oat flour, baking powder, cinnamon, and salt.
- Combine – Pour the wet mixture into the dry and stir until just combined.
- Fill the pan – Scoop batter into your pan, filling each about ¾ full.
- Bake – Bake for 12–15 minutes, or until golden and set.
- Optional coating – While warm, roll in cinnamon sugar for an extra sweet crunch.
The smell will pull everyone into the kitchen—I promise.
What to Serve with Cinnamon Cottage Cheese Donut Holes
- Fresh fruit and yogurt for breakfast.
- A latte, chai tea, or Homemade Pumpkin Spice Latte for cozy vibes.
- A drizzle of warm almond butter for a decadent twist.
Tips for Making It Perfect
- Blend well – Smooth cottage cheese equals a fluffy donut hole.
- Don’t overmix – Keeps them light and tender.
- Make ahead – Batter can be prepped the night before and baked fresh in the morning.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
- Reheat: Warm in a 300°F oven for 5 minutes or microwave for 15 seconds.
General Information
Cottage cheese in baking is an old family trick—my grandma swore by it for pancakes and muffins because it adds protein and keeps baked goods moist without extra oil. This recipe takes that tradition and gives it a modern, healthier spin.
Frequently Asked Questions
1. Can I make them dairy-free?
Yes! Use dairy-free cottage cheese or Greek-style yogurt alternatives.
2. Can I use whole wheat flour?
You can, but it will make them denser.
3. Are they good without the cinnamon sugar coating?
Totally! The cinnamon inside already gives them flavor.
4. Can I double the recipe?
Yes, and you should—these vanish fast!
Conclusion
These Cinnamon Cottage Cheese Donut Holes are the perfect example of how healthy baking doesn’t have to mean boring baking. They’re warm, soft, high in protein, and they taste like a little hug in each bite.
If you loved this recipe, try my Healthy Pumpkin Oat Muffins or Banana Protein Pancakes.
Happy baking, my friends!
Interactive Elements
If you make these, please leave a review below and tag me on Pinterest at poulefrecipe. I love seeing your kitchen creations!
Nutritional Information (Per Donut Hole)
| Calories | Protein | Carbs | Sugars | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 85 | 5g | 7g | 3g | 4g | 1g | 1g | 60mg |
Cinnamon Cottage Cheese Donut Holes – Baked, Not Fried! – High-Protein, Guilt-Free Treat
- Total Time: 20 minutes
- Yield: 18 donut holes 1x
Description
These Cinnamon Cottage Cheese Donut Holes are baked, high-protein, and perfectly spiced with cinnamon. Sweetened naturally with maple syrup or honey, they’re the guilt-free treat you can enjoy any time of day.
Ingredients
1 cup cottage cheese
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
¾ cup almond flour
¼ cup oat flour (or use more almond flour)
1 tsp baking powder
1 tsp ground cinnamon
Pinch of salt
Optional Cinnamon Sugar Coating: 2 tbsp coconut sugar + 1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a mini muffin or donut hole pan.
2. In a blender or food processor, puree cottage cheese, eggs, maple syrup, and vanilla until smooth.
3. In a separate bowl, whisk almond flour, oat flour, baking powder, cinnamon, and salt.
4. Pour wet mixture into dry and stir gently until just combined.
5. Spoon batter into pan, filling each cavity about ¾ full.
6. Bake for 12–15 minutes, or until golden and set.
7. Optional: While warm, roll donut holes in cinnamon sugar for extra sweetness.
Notes
To make them dairy-free, use a plant-based cottage cheese alternative.
For a denser texture, swap oat flour for whole wheat flour.
These freeze beautifully for up to 2 months—reheat in the oven for 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 85
- Sugar: 3g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
