If you’re tired of the same old sugary breakfast bars or bland oatmeal, it’s time to meet your new morning obsession. These Cottage Cheese and Sweet Potato Muffins are a nutritional powerhouse disguised as a cozy, savory-sweet treat.
I’m always looking for ways to sneak more protein into my morning without relying solely on eggs or shakes. The secret ingredient here is cottage cheese—it melts into the batter to create an incredibly moist, tender crumb while providing a significant protein boost. Combined with the natural sweetness and complex carbs of roasted sweet potatoes, these muffins are designed to keep you full and focused until lunch.
Why You’ll Love This Recipe
- Protein Packed: Cottage cheese is the “hidden” hero that keeps these muffins satiating.
- Complex Carbs: Sweet potatoes provide steady energy without the mid-morning sugar crash.
- Meal-Prep Friendly: Bake a batch on Sunday and have a grab-and-go breakfast all week.
- Gluten-Free Friendly: These work beautifully with oat flour or a 1-to-1 gluten-free blend.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 22–25 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
- Difficulty: Easy
Ingredients
- 1 cup Mashed sweet potato (about 1 large roasted potato)
- 1 cup Cottage cheese (small curd preferred)
- 2 Large eggs
- 1/4 cup Maple syrup or honey
- 1 tsp Vanilla extract
- 1 1/2 cups Oat flour (or all-purpose flour)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 1/4 tsp Salt
- Optional Mix-ins: Chopped walnuts, pecans, or dark chocolate chips.
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well with coconut oil.
- Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, cottage cheese, eggs, maple syrup, and vanilla until well combined.
- Dry Ingredients: Sift in the oat flour, baking powder, baking soda, cinnamon, ginger, and salt. Fold gently until just combined. Pro Tip: Don’t overmix! Over-mixing can make the muffins dense.
- The Fold: If you’re using nuts or chocolate chips, fold them in now.
- Scoop: Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full.
- Bake: Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. They are delicious warm, but their texture is even better once fully cooled!
Chef’s Tips for Success
- Tip 1 (Smooth vs. Chunky): If you aren’t a fan of the texture of cottage cheese curds, simply blend the cottage cheese with the sweet potato and eggs in a blender before adding the dry ingredients for a silky-smooth batter.
- Tip 2 (Sweet Potato Prep): For the best flavor, roast your sweet potato in the skin until soft rather than boiling it. Roasting concentrates the natural sugars and prevents the batter from becoming too watery.
- Tip 3 (Storage): Because of the high moisture content from the cheese and potato, store these in the refrigerator for up to 5 days, or freeze them for up to 3 months!
Encouraging Conclusion
These Sweet Potato Breakfast Muffins are a game-changer for busy mornings. They feel like a treat, but they fuel your body like a balanced meal.
