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
High Protein Blueberry Muffins
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.
These are amazingly wonderful!! I didnleave out the expresso powder and they are still delicious!! Everyone loves them. They are a great snack at work to pinch a bite off between patients. Somewhere I read to blend the oats first and then add all the ingredients. I tried this the 2nd time I made them and it seemed to make it a lot smoother texture and still delicious.
This is a great recipe. I add some PB2 powder and Collagen powder to up the protein even more. I also do half coconut brown sugar and half granulated to reduce the refined sugar. My kids can’t tell and they scarf these babies up!
How much PB2 and protein powder did you add? I’m wanting to do the same thing for increased protein
Best chocolate muffins ever!
YAY, so glad you liked them! Thank you so much for your review.
Best GF muffin recipe ever! I’ve made it several times now and turned out great each time! My entire family LOVES them.
YAY, thank you so much for the review!! So glad you love them as much as I do.
made them twice, everyone loved them, especially because they don’t taste “healthy”
THESE ARE AMAZING!!! I’m not someone who likes cottage cheese, and in this recipe you can’t taste it at all. I love that it’s a healthier version of a chocolate muffin with the added protein. It’s the right amount of sweetness and very moist. I have made these 4-5 times already! Thank you!
We love the flavor and nutrition and keep making these BUT I wish they have better rise or more of a dome shape. Mine sink in the middle and look a little ugly. Any ideas?
I would recommend adding 1/4 cup extra oats. Please let me know how that works for you — I’ll retest these and see if I have the same issue. Thanks, Kim!
Tried cutting sugar to 1/4 c because I have gestational diabetes. Would have been best with the full amount because my kids thought they were plain, but I still enjoyed them. With the protein and lower carb content, it was at least a baked good I can enjoy! The kids can add frosting to theirs if they want 🙂 The cocoa powder and chocolate chips added a nice richness. I could have blended longer as my texture wasn’t as smooth, but it wasn’t off-putting at all. Overall very pleased, I will make again.
These are amazing! So moist and fluffy! I used 1/3 cup of pre blended black beans instead of oil, coconut sugar instead of regular sugar, and 4% cottage cheese and I also added extra milk & vanilla because of the beans. Sooo good!! Love the ease of just throwing everything into the blender! Perfect for this busy mama of 3 littles!
Thank you for sharing this great tasting muffin recipe!!! I was looking for a chocolate muffin recipe that’s high in protein and let me tell you they smell and tasted wonderful!!! Can’t wait to try the blueberry muffin recipe!