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Overhead shot of a chocolate muffin topped with chocolate chips and oats, cottage cheese visible inside.

Chocolate Cottage Cheese Muffins

Blend oats, cottage cheese, and cocoa into a smooth batter, then fold in chocolate chips and bake for moist, protein-packed muffins.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 2 ¼ cups old fashioned oats use gluten-free if needed (225 g)
  • ½ cup granulated sugar (100 g)
  • ½ cup cocoa powder spooned and leveled (45 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp instant espresso powder
  • ¼ tsp salt
  • 1 cup low fat cottage cheese I used 2% (240 g)
  • ½ cup milk (120 ml)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup oil I used avocado oil but canola or vegetable oil work too (80 ml)
  • ½ cup semi-sweet chocolate chips (85 g), plus more for sprinkling on top

Method
 

  1. Preheat oven and prep pan:

    Set oven rack to middle position and preheat to 350°F (175°C). Line a 12-cup muffin pan with paper or silicone liners.

  2. Blend ingredients until smooth:

    Place all ingredients except chocolate chips into a blender. Process until fully smooth, pausing to scrape down sides as needed.

  3. Fold in chocolate chips:

    Fold in chocolate chips.

  4. Fill muffin cups:

    Divide batter evenly among the prepared muffin cups. Top each with extra chocolate chips if desired.

  5. Bake until done:

    Bake for 17-22 minutes, until muffins are set and a toothpick inserted in center comes out clean or with a few moist crumbs.

  6. Cool and serve:

    Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!