Gingerbread Cottage Cheese Breakfast Muffins – Warm, High-Protein & Naturally Sweetened
These cozy gingerbread muffins are soft, protein-packed, and naturally sweetened—perfect for a healthy breakfast or snack on chilly mornings.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6–8 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
Instructions
Preheat & Prep:
Preheat oven to 350°F (175°C). Grease or line a muffin tin.
Mix Wet Ingredients:
In a mixing bowl, whisk together cottage cheese, eggs, molasses, and vanilla until smooth.
Add Dry Ingredients:
Stir in almond flour, ground ginger, cinnamon, nutmeg (if using), baking powder, and salt until a uniform batter forms.
Fill & Bake:
Divide batter evenly among muffin cups (makes approx. 6–8 muffins).
Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted comes out clean.
Cool & Serve:
Let muffins cool slightly in the pan before serving. Enjoy warm or at room temperature.
Notes
Use oat flour for a softer, fluffier muffin texture.
Store in an airtight container for up to 4 days, or freeze for up to 1 month.
Add chopped nuts or raisins for extra flavor and texture.
These muffins are perfect for grab-and-go breakfasts or post-workout snacks.
