Description
These Chocolate Power-Up Muffins are a protein-packed, chocolate lover’s dream! Made in a blender with wholesome ingredients like oats, cottage cheese, and cocoa, they’re moist, fudgy, and secretly nutritious—perfect for breakfast, snack time, or a healthy treat on the go.
Ingredients
Dry Ingredients:
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2 cups gluten-free old fashioned oats (not quick oats)
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½ cup granulated sugar
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½ cup cocoa powder (not Dutch-processed)
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
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¼ teaspoon salt
Wet Ingredients:
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1 cup low-fat cottage cheese (2% recommended)
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½ cup milk (2% tested, other types may work)
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2 large eggs
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1 teaspoon vanilla extract
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⅓ cup avocado oil (or canola, vegetable, or melted butter)
Add-ins:
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½ cup mini semi-sweet chocolate chips (plus more for topping if desired)
Instructions
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper or silicone liners.
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In a blender, add all ingredients except the chocolate chips. Blend on high until completely smooth, about 45–60 seconds. Scrape down the sides as needed.
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Stir in the mini chocolate chips with a spoon or spatula.
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Pour the batter evenly into the prepared muffin tin. Top with extra chocolate chips if desired.
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Bake for 17–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
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Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
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These muffins freeze well—just let them cool completely and store in a sealed container for up to 3 months.
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Want to boost the protein even more? Add a scoop of chocolate or unflavored protein powder and reduce oats slightly.
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The espresso powder is optional but deepens the chocolate flavor beautifully.
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You can blend the batter in a high-powered food processor if you don’t have a blender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American