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Double Chocolate Chip Cottage Cheese Muffins

Decadent Double Chocolate Chip Cottage Cheese Muffins Surprise

Enjoy these Double Chocolate Chip Cottage Cheese Muffins, a nourishing delight perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Substitute with gluten-free flour if needed.
  • 1 scoop Chocolate protein powder Any chocolate-flavored variety works.
  • 1/2 cup Coconut sugar Feel free to swap with brown sugar or maple sugar.
  • 2 Eggs Use flax eggs for a plant-based option.
  • 1 cup Cottage cheese Blend until smooth for best texture.
  • 1/4 cup Coconut oil Can be replaced with vegetable oil or melted butter.
  • 1/4 cup Honey or maple syrup Substitute with any liquid sweetener preferred.
  • 2 teaspoons Baking powder Ensure fresh for effective leavening.
  • 1 teaspoon Baking soda Ensure fresh for effective leavening.
  • 1/2 teaspoon Salt A pinch goes a long way.
  • 1 cup Chocolate chips Opt for dark chocolate or dairy-free chips for variations.
  • 1/2 cup Milk Any milk alternative works beautifully.

Equipment

  • Oven
  • Blender
  • Mixing Bowl
  • Muffin Tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a muffin tin by greasing it or lining it.
  2. Blend the cottage cheese until smooth. Set aside.
  3. In a mixing bowl, whisk together the blended cottage cheese, eggs, coconut sugar, honey, and melted coconut oil until well-combined.
  4. In another bowl, whisk together the flour, chocolate protein powder, baking powder, baking soda, and salt. Gradually fold into the wet mixture until just combined.
  5. Stir in the milk and fold in the chocolate chips until evenly distributed.
  6. Fill each muffin cup to the top with the batter, and sprinkle additional chocolate chips on top if desired.
  7. Bake for approximately 30 minutes or until a toothpick inserted comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 33gProtein: 8gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 500IUCalcium: 150mgIron: 1.5mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze muffins for up to 3 months.

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