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
Brownie Black Bean Muffins
Healthy Apple Cinnamon Oat 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.
I’ve been making these every week for the last month. They are AMAZING! I love that they are gluten-free and low-sugar. I swap in Lily’s chocolate chips to lower the sugar even more. You wouldn’t be able to tell. They feel like such an indulgence and the perfect pair with my morning latte.
These are absolutely delicious! However I had an issue – mine went bad and had sort of a sticky texture (little sticky strings when pulling them apart and faint smell of fermentation) after only 2 days in an airtight container 🙁 they were cooked through perfectly, and I left them on my counter – do they need to be refrigerated?
I’ve encountered this with another GF oat muffin recipe, but I seem to get ~5 days out of those. Any tips?? I really want to continue making these!!
I’m going to try this recipe soon! What do you think about subbing oil for applesauce? I usually do that in most cake and muffin recipes without a difference in the texture. Thank you!
That can be a great swap but I haven’t tested in this recipe! Let me know if you try it 🙂
I made them for a couple of friends of us who are gluten free. They were delicious!. My husband asked me to make them again. My question is, If I want use regular flour, how much flour should I add?
I’m so glad you all enjoyed! I haven’t tested with regular flour yet, but I’d guess around 1 1/2 – 1 3/4 cups, spooned and levelled. You might need to test it out and adjust! I would not recommend adding regular flour to the blender though or your muffins might get tough – perhaps stir it in after. Let me know if you try!
I made them using 1½ cups of wheat flour and they came out perfect! And yes, since the first time using oat flour was too heavy for my blender, this time I used a hand blender for the wet ingredients and then I incorporated the dry ones with a spatula. Great recipe, thanks a lot.
So easy and delicious! Thank you Miranda!!
These muffins are delicious! They’ll be a great snack or addition to my yogurt. definitely will be making again.
So glad you enjoyed! Thanks for your review, Mary!
My daughter-in-love made these, and we liked them so much that I made them again. They’re moist, fluffy and delicious. In my top 2 favorite gf muffin recipes.
Thanks!
These are DELICIOUS!!! We will make any variations of this recipe you create, almond poppyseed would be my first request, those are my faaaav! Thank you for the fabulous recipe!
These are very, very good. I did use black cocoa in mine as I like a richer, dark flavor. My only issue was that by blending all ingredients together the batter never got smooth. As I’ve done with other recipes, in the future I’ll process the oats first to make more of a rough flour. But these are definitely going into my favorites!
These are SO good! The only change I made was using Kodiak high protein oats- but that’s just because it was all I had on hand. Still turned out great 🙂 My 3, 4, and 14yr old loved them and something healthy-ish that they like is always a win in my book!
So glad you and your kids loved them! And so good to know that swaps works.:) Thank you for your kind review, Amanda!