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Double Chocolate Chip Cottage Cheese Muffins

Double Chocolate Chip Cottage Cheese Muffins for Guilt-Free Indulgence

Indulge in guilt-free Double Chocolate Chip Cottage Cheese Muffins, packed with protein and flavor, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Replace with gluten-free flour for a gluten-free option.
  • 1 scoop Chocolate Protein Powder Can be omitted for a lighter version.
  • 1/2 cup Coconut Sugar Brown sugar or granulated sugar can be substituted.
  • 3 large Eggs Replace with flax eggs for a vegan option.
  • 1 cup Cottage Cheese Blend until smooth or substitute with Greek yogurt.
  • 1/3 cup Coconut Oil Use any neutral oil like canola or vegetable.
  • 1/4 cup Honey or Maple Syrup Agave syrup is a good vegan alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Essential for the right texture.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1 cup Chocolate Chips Dark chocolate can be used for a richer taste.
  • 1/2 cup Milk Non-dairy milk can be used for a dairy-free version.

Equipment

  • muffin tin
  • Blender
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare your muffin tin with liners or grease it well.
  2. Blend the cottage cheese in a blender until smooth, about 1-2 minutes.
  3. In a large mixing bowl, combine the blended cottage cheese, eggs, coconut sugar, honey or maple syrup, and melted coconut oil. Mix until smooth.
  4. In another bowl, whisk together the all-purpose flour, chocolate protein powder, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
  6. Pour in the milk and mix until a thick batter forms, then fold in the chocolate chips.
  7. Spoon the batter into the muffin tin, filling each cup to the top.
  8. Bake for approximately 30 minutes, or until golden brown and a toothpick comes out clean.
  9. Cool the muffins in the tin for 5-10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Add-ins like nuts or shredded coconut can enhance flavor. Store muffins in an airtight container to maintain softness.

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