Chocolate Cottage Cheese Muffins
Healthy and gluten-free muffins made in your blender. These chocolate cottage cheese muffins make the perfect balanced snack or dessert.
Servings: 12 muffins
Equipment
- paper or silicone muffin liners
Ingredients
- 2 cups gluten-free old fashioned oats do not over-pack your measuring cup
- 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 mini semi-sweet chocolate chips plus more for sprinkling on top
Instructions
- Prepare a 12-cup muffin pan with paper or silicone liners and set aside.
- Position your oven rack to the middle and pre-heat to 350 F.
- Add all ingredients to your blender except chocolate chips. Blend until completely smooth, scraping down the sides as needed. This may take 45-60 seconds.
- Stir chocolate chips into the batter until evenly distributed.
- Immediately transfer batter into prepared muffin pan, distributing the batter evenly. Don't let the batter sit for too long before baking. Sprinkle each muffin with extra chocolate chips if desired.
- Bake for 17-22 minutes or until muffins are 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.
Nutrition
Calories: 216kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 227mg | Potassium: 149mg | Fiber: 3g | Sugar: 14g | Vitamin A: 81IU | Vitamin C: 0.05mg | Calcium: 68mg | Iron: 1mg