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 mixing bowl, combine the cottage cheese, rolled oats, egg, honey, vanilla extract, lemon zest, baking powder, and salt. Blend until smooth.
- Gently fold in the blueberries with a spatula.
- Allow the batter to sit for about 5 minutes.
- Spoon the batter into the greased muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes or until lightly golden.
- Let cool briefly in the pan, then transfer to a wire rack to cool completely.
Nutrition
Notes
These bites can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.
