Healthy Raspberry Cottage Cheese Muffins
If you're looking for a high-protein, gluten-free muffin, these Raspberry Cottage Cheese Muffins with Oat & Almond Flour are perfect! The cottage cheese boosts protein and moisture, while the oat and almond flour combination keeps them light, fluffy, and nutritious.
Servings 8
Ingredients
- 1 cup oatmeal flour
- 1 cup almond flour
- 1/2 cup brown sugar or coconut sugar
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/3 cup coconut oil or butter melted
- 1/3 cup milk or almond milk
- 1/2 cup cottage cheese
- 1 cup fresh or frozen raspberries
Crumble Topping
- 1/2 cup oats
- 1/4 cup brown sugar or coconut sugar
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk together oatmeal flour, almond flour, sugar, baking powder, and salt in a bowl.
- Mix eggs, melted butter or coconut oil, milk, and cottage cheese in another bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the raspberries.
- Scoop batter into muffin cups (about ¾ full).
Crumble Topping
- Combine the oats, sugar, and melted butter in a bowl.
- Mix all the ingredients until they resemble coarse crumbs.
- Sprinkle crumble topping over each muffin evenly.
- Bake for about 15-25 minutes or until a toothpick inserted comes out clean.
- Once baked, remove the muffins from the oven and let them cool for about 5 minutes before serving.