Chocolate Cottage Cheese Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

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)

Directions

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.

Nutrition

• Calories: 216 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.04 g
• Cholesterol: 30 mg
• Sodium: 227 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 14 g
• Protein: 6 g