Warm, high-protein, naturally sweetened Gingerbread Cottage Cheese Breakfast Muffins with cozy spices—perfect for mornings or snacks.

Scale

1 cup cottage cheese

2 large eggs

½ cup almond flour (or oat flour for a softer texture)

2 tbsp molasses (or honey/maple syrup)

1 tsp ground ginger

1 tsp cinnamon

½ tsp nutmeg (optional)

1 tsp vanilla extract

1 tsp baking powder

Pinch of salt

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1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.

2. Blend cottage cheese, eggs, molasses, and vanilla until smooth.

3. Stir in almond flour, baking powder, salt, and spices.

4. Divide batter into muffin tin.

5. Bake 20–25 minutes, until a toothpick comes out clean.

6. Cool slightly before serving.

Substitute Greek yogurt for cottage cheese if preferred.

Add chocolate chips or nuts for variety.

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