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 blender, combine the cottage cheese, rolled oats, egg, honey, vanilla, lemon zest, baking powder, and salt. Blend until smooth.
- Transfer the mixture to a bowl and gently fold in the blueberries with a silicone spatula.
- Let the batter sit for 5 minutes at room temperature to thicken.
- Fill each muffin cup in the prepared pan about three-quarters full with the batter.
- Bake for 18-22 minutes until golden and firm to the touch.
- Cool for 5 minutes 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.