Description
Whipping up cottage cheese sweet potato muffins brings pure morning comfort right to your breakfast table. These tender, protein-packed treats deliver a delightful blend of wholesome ingredients that make breakfast feel like a warm hug.
Ingredients
Scale
Main Ingredients:
- 1 cup mashed cooked sweet potato
- 1 cup cottage cheese
- 2 large eggs
- 1 cup rolled oats
- ¾ cup whole wheat flour
Liquid Ingredients:
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
Seasonings and Leavening Agents:
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Peel and mash 1 medium sweet potato until smooth and creamy, creating exactly 1 cup of mashed potato.
- Whisk 1 cup cottage cheese, 2 large eggs, ¼ cup maple syrup, ¼ cup melted coconut oil, and 1 teaspoon vanilla extract together in a large mixing bowl until thoroughly blended.
- Add the 1 cup mashed sweet potato to the wet mixture, stirring until completely incorporated and no streaks remain.
- In a separate bowl, combine 1 cup rolled oats, ¾ cup whole wheat flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ¼ teaspoon salt.
- Gently fold the dry ingredients into the wet mixture, mixing just until the ingredients are combined and no flour pockets exist.
- Prepare a 12-cup muffin tin by either greasing each cup thoroughly or lining with paper liners.
- Distribute the batter evenly across all 12 muffin cups, filling each approximately ¾ full.
- Place the muffin tin in a preheated oven at 350°F and bake for 22-25 minutes, checking doneness with a toothpick inserted into the center.
- Remove the muffins from the oven and allow them to rest in the tin for 5 minutes to set their structure.
- Transfer the muffins to a wire cooling rack, letting them cool completely before serving or storing.
Notes
- Roast the sweet potato ahead of time to enhance its natural sweetness and develop deeper flavor profiles.
- Cottage cheese adds moisture and protein, making these muffins a nutritious breakfast or snack option.
- Ensure ingredients are at room temperature for better mixing and a smoother batter texture.
- For gluten-free version, swap whole wheat flour with almond or oat flour and use certified gluten-free rolled oats.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 155 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg