Ingredients (12 muffins)

• 2 cups rolled oats
• 1 cup cottage cheese or Greek yogurt
• 2 large eggs
• ½ cup pumpkin purée (unsweetened)
• ¼ cup nut butter (almond, cashew, or peanut — for protein + iron)
• 2–3 tbsp honey or maple syrup (optional; natural sweetness)
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp pumpkin spice (optional)
• Pinch of salt

Iron-boosting add-ins (choose 2–3):

• ¼ cup cocoa powder (iron + chocolatey flavor)
• ¼ cup pumpkin seeds or sunflower seeds
• ¼ cup raisins, dates, or chopped dried apricots
• ¼ cup dark chocolate chips (70%+)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. Blend oats into flour in your blender.
3. Add cottage cheese/Greek yogurt, eggs, pumpkin, nut butter, honey/maple, vanilla, baking powder, baking soda, cinnamon, and salt. Blend until smooth.
4. Stir in your chosen add-ins by hand.
5. Divide into muffin cups (¾ full).
6. Bake 20–22 minutes, until tops are set and a toothpick comes out clean.
7. Cool completely before storing.