Soft, moist cinnamon roll cottage cheese muffins with a protein boost and warm cinnamon swirl. A healthier sweet breakfast treat.

Scale

1 cup cottage cheese

2 large eggs

1/3 cup maple syrup or honey

1/4 cup melted coconut oil or butter

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup brown sugar

1 tablespoon cinnamon

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1. Preheat oven to 350°F and line muffin tin.

2. Blend cottage cheese, eggs, maple syrup, oil, and vanilla until smooth.

3. Whisk flour, baking powder, baking soda, and salt.

4. Combine wet and dry ingredients gently.

5. Layer batter and cinnamon sugar mixture in muffin cups and swirl.

6. Bake 18–22 minutes until toothpick comes out clean.

7. Cool slightly and drizzle glaze if desired.

Blend cottage cheese thoroughly for smooth texture.

Do not overmix batter.

Store in refrigerator up to 5 days or freeze up to 2 months.