Higher fiber, lower sugar, but somehow still rich and delicious. These double-chocolate cottage cheese muffins go viral every time I share them! They’re dietitian-designed and totally flourless – and they’re made in a blender for easy prep and clean-up.
Bravo Bravo!! Made two different times for two different families and they all raved about these marvelous muffins. If I could I would give it 10 stars.
Made with oats, cottage cheese, and about half the sugar of your usual chocolate muffin, you’ll love this healthy sweet treat. You’ll also like my blender banana muffins, chocolate chip protein muffins, and black bean brownie bites.
Recipe Highlights
- Made in the blender – this foolproof muffin recipe is made entirely in the blender for easy clean-up.
- No flour, just oats – instead of wheat flour, this decadent chocolate muffin uses oats as the base for extra fiber and nutrition. Explore more recipes with oats.
- Extra protein – thanks to an entire cup of cottage cheese (I promise, you can’t taste it!), these healthier muffins offer a protein boost.
Looking for more? Browse my high-protein recipes or cottage cheese recipes.
Key Ingredients And Swaps
- Rolled oats: You can use quick oats too, just be careful not to over-pack your measuring cup.
- Granulated sugar: I would not recommend swapping this for honey or maple syrup, because liquid sweeteners will make these muffins too wet. Don’t worry, I kept the sugar to a minimum with nutrition in mind.
- Instant espresso powder: Skip this if you’re serving these muffins to kids or don’t have this ingredient on-hand.
- Cottage cheese: I use 2% cottage cheese, but 1% or whole milk works too. I wouldn’t recommend using fat-free.
- Chocolate chips: You can use mini or regular size.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How To Make Chocolate Cottage Cheese Muffins
Step 1: Blend batter until smooth.
Step 2: Stir in chocolate chips.
Step 3: Transfer to a lined muffin pan and sprinkle with extra chocolate chips.
Step 4: Bake for 20-minutes at 350 F, and cool on a wire rack. Enjoy!
Storing Your Muffins
These are high-moisture muffins with lots of dairy, so I recommend keeping them stored in the fridge or freezer.
If you’re eating them within four days, keep them refrigerated. Gently microwave for 10-15 seconds before eating if you prefer them warm. If you’re enjoying within three months, keep them frozen. Defrost in the fridge overnight before eating.
Miranda’s Tips
Top Tip From My Test Kitchen
Blend until totally smooth. A smoother batter makes for a better muffin – give the oats a minute or two to blend until the batter looks super smooth.
More Healthy Muffin Recipes
Blender Banana Muffins
Healthy Apple Cinnamon Oat Muffins
Brownie Black Bean Muffins
Chocolate Chip Protein Muffins Recipe
Chocolate Cottage Cheese Muffins
Equipment
- paper or silicone muffin liners
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
- 1 cup low fat cottage cheese, I used 2%
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup oil, I used avocado oil but canola or vegetable oil work too
- ½ cup semi-sweet chocolate chips, plus more for sprinkling on top
Instructions
- Position your oven rack to the middle and pre-heat to 350 F. Prepare a 12-cup muffin pan with paper or silicone liners and set aside.
- To your blender, add all ingredients except chocolate chips. Blend until completely smooth, scraping down the sides as needed.
- Stir in chocolate chips.
- Transfer batter to prepared muffin pan, distributing evenly. Sprinkle each muffin with extra chocolate chips if desired.
- Bake for 17-22 minutes or until muffins are set and cooked through. A toothpick inserted into the center of the muffins should come out clean with just a few crumbs.
- Let the muffins cool in the pan for 10-minutes before transferring to a wire rack. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this quick easy muffin recipe. Hard to find delicious gluten-free options. These muffins are super moist, a family go to recipe and of course they are delicious.
Bravo Bravo!! Made two different times for two different families and they all raved about these marvelous muffins. If I could I would give it 10 stars.
These look so yummy! Definitely want to try! Is the nutritional info per 1 muffin?
Yes, the nutrition information is per muffin. Hope you enjoy!
Amazing!! It’s in our weekly rotation for breakfast. Very easy to make which is an added bonus.
I made this recipe as is but did not use the expresso powder as not a fan. Also, I am lactose intolerant and can only find 4% fat cottage cheese so had to use that. (I wish they would come out with lower fat lactose-free dairy options!) Anyway, these muffins were excellent! I definitely will make these again. Thank you for such a delicious and nutritious recipe!
Super delicious!!