Description
These Chocolate Cottage Cheese Muffins are a moist, rich, and protein-packed treat made with wholesome ingredients like oats and low-fat cottage cheese. Perfect for breakfast or a healthy snack, they combine the indulgence of chocolate with nutritious elements for a balanced bite.
Ingredients
Dry Ingredients
- 2 ¼ cups old fashioned oats (use gluten-free if needed)
- ½ cup granulated sugar
- ½ cup cocoa powder (spooned and leveled)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp instant espresso powder
- ¼ tsp salt
Wet Ingredients
- 1 cup low fat cottage cheese (2% fat recommended)
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup oil (avocado oil used, canola or vegetable oil also work)
Additional Ingredients
- ½ cup semi-sweet chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat Oven and Prepare Pan: Position your oven rack to the middle and preheat to 350°F (175°C). Line a 12-cup muffin pan with paper or silicone liners and set aside to ensure easy removal later.
- Blend Ingredients: Add all the ingredients except the chocolate chips to a blender. Blend until the batter is completely smooth, stopping and scraping down the sides as needed to incorporate everything evenly.
- Fold in Chocolate Chips: Gently stir the semi-sweet chocolate chips into the smooth batter to distribute them evenly throughout.
- Fill Muffin Pan: Transfer the batter into the prepared muffin pan, evenly distributing the mixture among the 12 cups. Optionally, sprinkle some additional chocolate chips on top of each muffin for extra chocolatey goodness.
- Bake Muffins: Bake the muffins in the preheated oven for 17 to 22 minutes. They are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached, and the tops are set.
- Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature as a delightful snack or breakfast option.
Notes
- Use gluten-free oats if you need the recipe to be gluten-free.
- Avocado oil is recommended for a mild flavor, but canola or vegetable oil are suitable substitutes.
- The instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- For a less sweet version, reduce the sugar slightly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
