Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin pan.
- In a blender, combine cottage cheese, rolled oats, egg, honey (or maple syrup), vanilla extract, lemon zest, baking powder, and salt. Blend until smooth and creamy.
- Transfer the batter to a mixing bowl and gently fold in the blueberries.
- Let the batter rest for 5 minutes to absorb moisture.
- Spoon the batter into muffin cups, filling each about 3/4 full.
- Bake for 18 to 22 minutes, until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
These bites can last up to 5 days in the fridge or can be frozen for up to 2 months.
