Name: Gingerbread Cottage Cheese Breakfast Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 2 large eggs; 1/2 cup almond flour (or oat flour for softer texture); 2 tbsp molasses (or honey/maple syrup as alternative sweetener); 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg (optional); 1 tsp vanilla extract; 1 tsp baking powder; Pinch of salt

Why You’ll Love This Recipe

I love that these muffins feel like a treat but are actually made with clean, wholesome ingredients. They’re high in protein, low in sugar (unless I decide to sweeten them up), and perfect for grab-and-go mornings. Plus, the gingerbread spices make my kitchen smell incredible as they bake—it’s like holiday season in muffin form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
2 large eggs
½ cup almond flour (or oat flour for a softer texture)
2 tablespoons molasses (or honey/maple syrup for sweetness)
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg (optional)
1 teaspoon vanilla extract
1 teaspoon baking powder
Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and line or grease a muffin tin (this recipe makes about 6 standard muffins).
In a blender or food processor, I combine the cottage cheese, eggs, molasses (or chosen sweetener), and vanilla until smooth.
I pour the mixture into a bowl and stir in the almond flour, baking powder, ginger, cinnamon, nutmeg (if using), and salt. I mix just until everything is well combined.
I divide the batter evenly between the muffin cups, filling each about ¾ full.
I bake for 18–22 minutes, or until the tops are firm and a toothpick inserted in the center comes out clean.
I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Yield: 6 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 1 muffin
Calories per Serving: ~120–140 (depending on sweetener and flour used)

Variations

Sometimes I fold in chopped nuts or raisins for added texture. For extra protein, I’ve added a scoop of unflavored or vanilla protein powder and adjusted the liquid slightly. If I want to make them even more festive, I top them with a sprinkle of crushed nuts or oats before baking.

Storage/Reheating

I store the muffins in an airtight container in the fridge for up to 5 days. They reheat beautifully in the microwave for about 15 seconds or in a low oven. I’ve also frozen them—they thaw quickly at room temp or overnight in the fridge.

FAQs

Can I make these without a blender?

Yes, I mash the cottage cheese with a fork or whisk and mix everything by hand. The texture will be slightly more rustic but still delicious.

Are these muffins very sweet?

They’re lightly sweetened. I sometimes add an extra tablespoon of honey or maple syrup if I want more sweetness, or enjoy them with a drizzle on top.

Can I use dairy-free cottage cheese?

Yes, I’ve tried them with plant-based cottage cheese alternatives and they still turn out moist and fluffy.

How do I make them gluten-free?

These are naturally gluten-free if I use almond or certified gluten-free oat flour. I always check my baking powder to ensure it’s gluten-free too.

Can I double the recipe?

Absolutely. I often double the batch and freeze half for easy breakfasts throughout the week.

Conclusion

These Gingerbread Cottage Cheese Breakfast Muffins are a cozy, nourishing way to start the day. With warm spices, protein-packed ingredients, and just the right amount of natural sweetness, they’re a feel-good recipe I keep on repeat all winter long. Whether I’m enjoying them with coffee or packing them to-go, they always bring a little holiday cheer to my morning routine.