Chocolate Cottage Cheese Muffins
Rich, double-chocolate muffins with extra protein. This healthy dessert is made with an entire cup of cottage cheese — but they're so delicious, you'd truly never know.
Servings: 12 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
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