Cottage Cheese Protein Double Chocolate Muffins
Enjoy a rich, fudgy treat with decadent flavor in every bite. These delightful muffins are wonderfully moist and sure to please everyone.
Ingredients
- 1 3/4 cups Old Fashioned Rolled Oats
- 1/2 cup Chocolate Protein Powder (Whey Or Whey Casein Blend)
- 1/3 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Instant Espresso Powder
- 1/4 tsp Salt
- 1 1/2 cups Full Fat Cottage Cheese
- 3 Large Eggs
- 1/2 cup Maple Syrup
- 1/4 cup Light Brown Sugar
- 1/4 cup Unsalted Butter, Melted & Slightly Cooled
- 1 tsp Vanilla Extract
- 3/4 cup Dark Chocolate Chips, Divided
- 1/2 tsp Flaky Sea Salt
Equipment
- blender
- muffin tin
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners, then lightly spray the liners with cooking spray.
- Blend the oats in a blender until they become a fine flour, 30-45 seconds. Transfer to a large bowl and whisk in the protein powder, cocoa powder, baking powder, baking soda, espresso powder and salt.
- Add the cottage cheese, eggs, maple syrup, brown sugar, melted butter and vanilla to the blender. Blend until silky smooth, 45-60 seconds.
- Pour the wet mixture into the dry ingredients and fold until combined, then fold in 1/2 cup of the chocolate chips. Let the batter rest for 10 minutes so the oat flour hydrates and thickens, which gives you taller domes.
- Divide the batter among the cups and top with the remaining 1/4 cup chocolate chips.
- Bake for 17-20 minutes, just until the centers spring back when lightly pressed and a toothpick comes out with moist crumbs. Do not overbake, since protein powder dries out quickly.
- Sprinkle with flaky sea salt while warm. Cool in the pan for 10 minutes, then move to a wire rack. The muffins get fudgier as they cool.
Nutrition
Serving: 1servingCalories: 259kcalCarbohydrates: 30gProtein: 10gFat: 11g