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.
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
Equipment
- paper or silicone muffin liners
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.
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