Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
- In a high-speed blender, combine cottage cheese, rolled oats, egg, honey (or maple syrup), vanilla extract, lemon zest, baking powder, and salt. Blend until smooth and creamy for about 30 seconds.
- Gently fold in the blueberries with a spatula, being careful not to crush them.
- Allow the batter to rest for about 5 minutes in the blender.
- Use a spoon or small ice cream scoop to fill each muffin cup about 3/4 full.
- Bake for 18-22 minutes, until golden and firm to the touch.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store extras in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
Notes
These bites are versatile - feel free to adjust the sweetness and swap in different fruits for variety.
