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Easy Breakfast Muffins for Meal Prep

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These easy breakfast muffins are quick to make, wholesome, and perfect for meal prep. They combine oats, whole wheat flour, cottage cheese, and fresh fruit for a moist, flavorful start to your day.

Ingredients

Scale
  • 1 ½ cups whole wheat flour (or all-purpose flour for lighter texture)
  • 1 cup rolled oats (old-fashioned)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup cottage cheese (small-curd recommended)
  • 2 large eggs, room temperature
  • ½ cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • ⅓ cup unsweetened almond milk or regular milk
  • ⅓ cup melted coconut oil or unsalted butter
  • 1 cup fresh or frozen blueberries
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
  2. In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. In a separate bowl, beat cottage cheese until smooth. Add eggs, maple syrup, vanilla extract, almond milk, and melted coconut oil. Mix until creamy and well blended.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
  5. Fold in blueberries and chopped nuts if using.
  6. Spoon batter evenly into muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs and dairy for better emulsification. Frozen blueberries can be tossed in flour before folding in to prevent sinking. Muffins freeze well; cool completely before freezing individually wrapped. Reheat in microwave or oven before serving.

Nutrition

Keywords: breakfast muffins, meal prep, easy muffins, healthy breakfast, whole wheat muffins, blueberry muffins, cottage cheese muffins