I love this recipe because it’s everything I want in a healthy dessert or snack — warm, soft, just sweet enough, and surprisingly filling. The cottage cheese adds creaminess and protein without overpowering the flavor, while the oat flour keeps it wholesome and tender. It feels like a personal apple pie moment, but I get to eat it with a spoon and feel great about it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cottage cheese
egg
oat flour (or almond flour for gluten-free option)
honey or maple syrup (optional)
diced apple
cinnamon
baking powder
nutmeg
salt
Optional toppings: more diced apple, a sprinkle of cinnamon, or a spoonful of Greek yogurt for creaminess.
Directions
In a small blender or mixing bowl, I combine the cottage cheese, egg, oat flour, sweetener (if using), cinnamon, baking powder, nutmeg, and salt. I blend or mix until smooth.
I gently fold in the diced apple.
I pour the mixture into a microwave-safe mug (sprayed lightly with oil or nonstick spray if needed).
I microwave it on high for 2–3 minutes, or until the center is set and a toothpick comes out clean.
I let it cool for a minute or two, then top it with a little extra apple, a sprinkle of cinnamon, or a dollop of Greek yogurt if I’m feeling fancy.
Servings and Timing
This recipe makes 1 mug cake.
Prep time: 5 minutes
Cook time: 2–3 minutes
Total time: About 8 minutes
Each mug cake contains approximately:
240 calories
18g protein
20g carbs
8g fat
Variations
Swap the flour: Almond flour keeps it gluten-free, but I’ve also tried it with whole wheat flour for extra fiber.
Make it dairy-free: I replace the cottage cheese with a plant-based alternative and use a flax egg.
Boost the protein: A spoonful of vanilla protein powder blended in adds extra protein and sweetness.
Make it in the oven: I bake it at 350°F (175°C) for 20–25 minutes in a ramekin or small oven-safe dish.
Add texture: I mix in chopped nuts, raisins, or granola for crunch.
Storage/Reheating
This mug cake is best enjoyed fresh, but:
Fridge: I store leftovers (if I don’t finish it!) covered in the fridge for up to 1 day.
Reheating: I warm it up in the microwave for about 20–30 seconds.
Make ahead: I blend the batter the night before and store it in the mug, covered, then cook it in the morning.
FAQs
Can I use applesauce instead of fresh apples?
Yes — I swap the diced apple for 1 tablespoon of unsweetened applesauce when I want a smoother texture.
What kind of cottage cheese works best?
I usually go with small curd, full-fat cottage cheese for a creamy texture, but low-fat works too.
Can I bake it instead of microwaving?
Definitely! I bake it in an oven-safe ramekin at 350°F for 20–25 minutes until golden and set.
Is it sweet enough without honey or syrup?
If my apple is sweet and ripe, I often skip the sweetener. But a drizzle of honey or syrup makes it feel more dessert-like.
Can I double the recipe?
Yes, I double the ingredients and use a larger bowl or dish to microwave or bake. I just increase the cooking time slightly and keep an eye on it.
Conclusion
This Apple Pie Cottage Cheese Mug Cake is one of those cozy, high-protein recipes I come back to again and again. It’s perfect when I want something warm, quick, and comforting without turning on the oven or making a mess. Whether it’s breakfast, a snack, or a guilt-free dessert, this little mug of goodness totally hits the spot.
