These Cottage Cheese Protein Muffins are soft, high-protein, and low-carb—perfect for a healthy snack or breakfast.

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1/2 cup cottage cheese

2 large eggs

1/4 cup oats (or almond flour for low-carb version)

1/2 teaspoon baking powder

1 tablespoon honey or maple syrup (optional)

1/2 teaspoon vanilla extract (optional)

Pinch of salt

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1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.

2. Blend cottage cheese, eggs, oats/almond flour, baking powder, honey/maple syrup, vanilla, and salt until smooth.

3. Pour batter into muffin tin, filling cups 3/4 full.

4. Bake 18–20 minutes, until golden and toothpick comes out clean.

5. Cool slightly before serving.

For a savory twist, skip the sweetener and add herbs or spinach.

Store in fridge up to 5 days or freeze up to 3 months.