Delish chocolate chip muffins whizzed up in the blender with cottage cheese, oats, and almond flour. My kids adore these! The ideal higher-protein snack (nearly 7g) or grab and go breakfast. This recipe makes 10 larger are 12 smaller muffins.
We’re celebrating the major moment cottage cheese is having with my favorite snack EVER. The one, the only…chocolate chip muffin!
My kiddos scarf these down and I keep coming back them because a) they have a fab texture, b) they’re super wholesome and made with awesome ingredients and c) they come together in a jiffy. A no fail muffin, if you will.
If you’re looking for more splendid ways to use up that cottage cheese, don’t miss my Cottage Cheese Cookie Dough Bites, Crispy High Protein Waffles with cottage cheese and Cookie Dough Overnight Oats with cottage cheese!
The low down on ingredients
- Cottage cheese: This ever-popular staple is the creamy, high protein base of our recipe. Good Culture is my favorite brand when it comes to flavor and quality. I’ve tested these with both low fat and full fat and didn’t notice much of a difference.
- Old fashioned oats: We’re using whole grain oats instead of traditional flour. Hello, energizing B vitamins!
- Almond flour: Like so many of my healthy muffin recipes, we’re recruiting never-fail almond flour for moisture, cake-like flavor, and healthy fats.
- Eggs: Key for rise and structure in these muffins
- Maple syrup: A splash of my favorite unrefined sweetener.
- Vanilla extract: A must in baking.
- Almond extract: A little something something for even more lovely flavor. You can leave it out but I love the notes it adds.
- Chocolate chips: Is chocolate ever wrong?
Let’s make ’em!
Whiz up all the ingredients (except chocolate) in the blender.
Add those chocolate chips.
Spoon batter into the muffin tin.
Bake, cool, devour! You know the drill.
Storage
You can store these on the counter for a day and then transfer them to the fridge. They freeze wonderfully, too!
My top tip
Don’t over-blend these bad boys as we want to keep the texture light. You just need 20-30 seconds to ensure the oats are broken down and the cottage cheese is smooth.
I hope you’re as obsessed with this fun muffin recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Cottage Cheese Muffins
-
Prep Time:
10 minutes -
Cook Time:
22 minutes -
Total Time:
32 minutes -
Yield:
10 muffins 1x -
Category:
Snacks -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Delish chocolate chip muffins in the blender made with cottage cheese, oats, and almond flour, lightly sweetened with maple syrup. The ideal higher-protein snack (nearly 7g per muffin) that my kids love! Freezer friendly and great for meal prep. This recipe makes 10 larger muffins are 12 smaller muffins.
Note: These dome up when they’re cooking and will lightly flatten (per the photos) as they cool. This is normal!
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Line a muffin tin with paper liners and spray liners with cooking spray.
- Place all ingredients except chocolate chips in a high-speed blender in the order listed, starting with cottage cheese. Blend for 20-30 seconds, until batter is smooth. Don’t over-blend. Stir in chocolate chips by hand.
- Spoon batter evenly into muffin tin. You can either fill 10 nearly to the top for larger ones or make 12 smaller ones. Bake for 22 minutes, or until a knife comes out clean.
Notes
If you don’t have a high-speed blender, you can first blend oats to make oat flour, then blend cottage cheese by itself until smooth, and finally whisk all ingredients together by hand in a mixing bowl.
