These cozy gingerbread muffins are packed with protein from cottage cheese and naturally sweetened—perfect for a nourishing winter breakfast.

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

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Preheat oven to 350°F (175°C). Grease or line a muffin tin.

In a blender or mixing bowl, combine cottage cheese, eggs, molasses (or sweetener), and vanilla until smooth.

Add in almond or oat flour, spices, baking powder, and salt. Blend or stir until well combined.

Pour batter evenly into muffin cups, filling each about 3/4 full.

Bake for 18–22 minutes, or until the tops are firm and a toothpick comes out clean.

Let cool for 10 minutes before removing from tin. Enjoy warm or chilled!

Store in the fridge in an airtight container for up to 5 days.

Great for meal prep—freeze and reheat in the microwave.

Adjust sweetness to taste: add an extra tbsp of maple syrup if needed.

Add mini chocolate chips, raisins, or chopped nuts for variation.

Use oat flour for a more muffin-like, tender crumb.