There are a few things that are synonymous with Featherstone Nutrition. Graham crackers and bagels are at the top of the list, but a close second are blender muffins. Blender muffins have been a staple around here for many, many years. The OG blender muffins were a response to my then two-year-old son deciding he wasn’t so sure about many of the foods he used to eat. One day he housed a banana and the next day bananas became poisonous. So, I blended up all the foods I wanted him to eat – bananas, Greek yogurt, peanut butter, oats, etc – and made them into a chocolate muffin, and we were back in business. Plus, said muffins were so stinking easy to make. The popularity of these blender muffins made me realize I was not alone in the need for this easy and nutritious snack.
This is our lucky thirteenth blender muffin recipe and the first savory option. I’m unclear why it took me this long to attempt a savory addition, but it is hands down a necessary addition and one of my new favorite snacks.
If you want to see all the Blender Muffin options to try, find them all here.
So here we are, crafting up the very first savory blender muffin recipe. It only felt necessary that it included some all star nutrition components like its predecessors. We are packing sweet potatoes, eggs, oats, and cottage cheese into these muffins and topping them off with some pickled jalapenos and shredded cheese to really seal the deal. Like all our blender muffin recipes, this isn’t your light fluffy muffin. These bad boys are dense and delicious.
I recommend eating a few warm and then storing the rest in the refrigerator for a week or the freezer for up to 3 months. Just pop those frozen muffins into the microwave for 30 – 60 seconds, and it’s like you just baked a fresh one.
These muffins would also be a delicious addition to the side of Chili or Tortilla Soup.
Let us know what you think by rating and reviewing the recipe below!
Savory Blender Muffins
Ingredients
- 10 oz frozen sweet potatoes
- 3 eggs
- 1 cup cottage cheese
- 1½ cups quick oats
- ¼ cup milk or milk alternative
- 1 tsp baking powder
- ½ tsp chili powder
- ½ tsp cumin
- ¾ tsp salt
- ¼ cup pickled jalapeños diced
- ¼ cup cheddar cheese shredded
Instructions
- Preheat oven to 400 degrees.
- Microwave frozen sweet potatoes until cooked.
- In a high-powered blender, combine sweet potatoes, eggs, cottage cheese, oats, milk, baking powder, chili powder, cumin, and salt. Blend well.
- Stir in pickled jalapenos and cheddar cheese by hand.
- Grease a muffin tin. Pour batter evenly into muffin tins. (You can top with more cheese and jalapenos, if desired.)
- Bake for 20 - 22 minutes or until golden brown.
- Remove from muffin tin and allow to cool on a baking rack.
- Store in refrigerator for up to a week or in the freezer for 2 months.
Notes
- Highly recommend eating two for a snack!
- These would be great as a side to chili or a taco soup.