Naturally sweet, super moist, and secretly packed with good stuff like mashed sweet potato and cottage cheese.
Let’s Talk Muffins 🧁
These Cottage Cheese Sweet Potato Muffins are one of those “wait… what’s in this?” kind of recipes.
They’re lightly sweet, warm with cinnamon spice, and crazy moist thanks to the sweet potato and cottage cheese.
No one will guess how healthy they are—promise.
I started making these during the fall when we had way too many sweet potatoes sitting around.
I needed something easy I could whip up for breakfasts or snacks. These muffins totally delivered.
Why I Love This Recipe
I keep coming back to this muffin recipe—here’s why:
- Naturally sweetened – Just a touch of maple syrup, plus the sweet potato brings the cozy sweetness.
- Protein-packed – Thanks to the cottage cheese and eggs.
- Super moist – No dry muffins here. They stay soft for days.
- Easy to meal prep – Make a batch and you’re set for the week.
- One bowl magic – Less mess, less cleanup.
Makes: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
🍴What You’ll Need
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup cottage cheese (full fat or low fat)
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil (or butter)
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
🍳 Why This Recipe Works (Quick Science!)
Sweet potato adds both sweetness and moisture—no dry muffins here. Cottage cheese blends right in when mixed and baked, giving you a tender crumb and a boost of protein without making the muffins taste cheesy. Baking soda and powder work together to lift the heavy batter while keeping things fluffy.
⚠️ Common Mistakes
- Not mashing sweet potato well – Lumps won’t mix in evenly. Mash it smooth.
- Using dry cottage cheese – Go for regular or small curd; don’t drain it.
- Skipping the oil – It really helps with texture.
- Overmixing – Fold gently when adding flour/oats to keep muffins fluffy.
- Baking too long – Check at 22 minutes. Overbaking dries them out.
🛠 Tools You’ll Need
- Mixing bowl
- Fork or potato masher
- Whisk
- Muffin tin (12-cup)
- Paper muffin liners or nonstick spray
- Cooling rack
- Measuring cups and spoons
🔁 Substitutions & Variations
- Flour: Use all-purpose or a 1:1 gluten-free blend.
- Sweetener: Honey or mashed ripe banana instead of maple syrup.
- Cottage Cheese: Greek yogurt works in a pinch.
- Add-ins: Fold in chopped nuts, raisins, or mini chocolate chips.
⏳ Make Ahead Tips
- Cook and mash your sweet potato up to 3 days ahead. Store in the fridge.
- Muffins freeze well for up to 3 months. Wrap individually for grab-and-go.
👩🍳 How To Make Cottage Cheese Sweet Potato Muffins
Step 1: Mash your cooked sweet potato (1 cup)
If you haven’t done this already, roast or steam your sweet potato, peel it, and mash until smooth.
Step 2: Mix wet ingredients
In a large bowl, whisk together:
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup mashed sweet potato
Step 3: Stir in dry ingredients
Add:
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Fold gently until combined.
Step 4: Fill muffin tin
Line a muffin tin or grease it well. Spoon the batter evenly into 12 cups.
Step 5: Bake
Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick comes out clean.
Step 6: Cool and enjoy!
Let muffins cool in the tin for 5 minutes, then move to a cooling rack.
🧊 Leftovers & Storage
- Store in an airtight container at room temp for 2 days or in the fridge for up to 5 days.
- Freeze in a zip-top freezer bag for up to 3 months. Reheat in the microwave or oven.
🍽 What to Serve With
- Sliced fruit or fruit salad
- Greek yogurt on the side
- A smoothie
- Warm cup of coffee or tea
❓ FAQ
Can I use canned sweet potato or puree?
Yes! Just make sure it’s 100% sweet potato, not pie filling.
Do I need to blend the cottage cheese?
Nope. It blends right in during baking and gives a great texture.
Can I make this without eggs?
You can try flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), but texture may be softer.
Are these muffins gluten-free?
Not as written, but use gluten-free oat flour and a 1:1 GF flour blend.
🧁 Macros (Per Muffin – estimated)
- Calories: 145
- Protein: 6g
- Carbs: 18g
- Fat: 6g
- Fiber: 2g
- Sugar: 5g (from maple and sweet potato)
🎉 Wrap-Up
These muffins are one of those easy, cozy recipes that hit the spot any time of day. Naturally sweet, protein-packed, and just the right amount of cinnamon spice. I hope you give them a try—and when you do, let me know how it went in the comments or if you have any questions. Happy baking!
