High-protein peppermint muffins made with blended cottage cheese, oat flour, cocoa powder, and crushed peppermint candies. Moist, chocolate-mint flavor with a lighter macro profile.
Why You'll Love These Muffins
These muffins taste indulgent but still hit your protein goals. Blending the cottage cheese makes them soft and smooth without using a lot of oil, and the oat flour gives them a hearty texture without feeling heavy. The peppermint flavor comes through clean, and the crushed candy canes add a great crunch. They're an easy holiday bake that still works for breakfast, snacks, or meal prep.
My Take
Cottage cheese just works in baking when you blend it smooth. It gives you moisture and protein without weighing the muffin down. The peppermint flavor is strong with a small amount, and the crushed candy canes do most of the heavy lifting for color and texture. These stay soft for days and taste even better the next morning.
Tools I Use
These help the muffins bake evenly and turn out consistent every time:
- Mixing bowl
- Whisk
- Blender
- 12-cup muffin tin
- Wire rack
Ingredients
Dry
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
Wet
- 1 cup low-fat cottage cheese
- 2 large eggs
- 2/3 cup granulated sugar substitute or maple syrup
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup water (if needed)
Mix-Ins
- 1/4 cup crushed peppermint candies or candy canes
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or almond milk
- A tiny drop of peppermint extract
How to Make Peppermint Cottage Cheese Muffins
1. Prep the Pan
Preheat the oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. Blend the Wet Ingredients
Add the cottage cheese, eggs, sweetener, melted oil or butter, vanilla, and peppermint extract to a blender.
Blend until completely smooth. This prevents curds and gives a better muffin texture.
3. Mix the Dry Ingredients
In a mixing bowl, whisk together the oat flour, baking powder, baking soda, salt, and cocoa powder.
4. Combine the Batter
Pour the blended wet mixture into the dry bowl.
Stir until just combined. Overmixing can make oat flour tough.
5. Fold in Peppermint
Gently fold in the crushed peppermint candies. Do not overmix.
6. Portion the Batter
Divide evenly into the 12 muffin cups, filling each about 3/4 full.
Add a little crushed peppermint on top if you want more crunch.
7. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with light crumbs.
8. Cool
Cool in the pan for 5 minutes, then transfer to a wire rack.
The peppermint pieces firm up as the muffins cool.
9. Glaze (Optional)
Whisk the powdered sugar, milk, and peppermint extract until smooth.
Drizzle over cooled muffins and finish with crushed peppermint.
Nutrition (per muffin)
Calories: 129 | Carbs: 17g | Protein: 6g | Fat: 5g
Saturated Fat: 3g | Sodium: 219mg | Fiber: 1g | Sugar: 6g
Notes
- Blending the cottage cheese is key for a smooth muffin texture.
- If your batter thickens as it sits, bake immediately for the best rise.
- Store in the fridge up to 4 days. Reheat 10–15 seconds in the microwave.
- For a stronger chocolate flavor, increase cocoa to 3 tablespoons.
- For a higher-protein version, swap 1/4 cup oat flour for whey protein.
Peppermint Cottage Cheese Muffins
Ingredients
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup low-fat cottage cheese
- 2 eggs
- 2/3 cup granulated sugar substitute
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 cup crushed peppermint candies
Equipment
Method
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Blend cottage cheese, eggs, sweetener, melted coconut oil or butter, vanilla extract, and peppermint extract until smooth.
- Whisk oat flour, baking powder, baking soda, salt, and cocoa powder in a bowl.
- Pour wet mixture into dry ingredients and mix until just combined.
- Gently fold in crushed peppermint candies.
- Divide batter evenly into muffin cups. Bake 18–22 minutes or until a toothpick comes out clean.
- Let muffins cool 5 minutes in the tin, then transfer to a rack to cool completely.
Leave a Reply