Ingredients
1 cup cottage cheese, drained
1¼ cups rolled oats
2 eggs
3 tbsp maple syrup
2 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
Pinch of nutmeg
1/4 tsp salt
1/3 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350℉ (175℃). Grease a 12-slot muffin tray or use liners.
- Add cottage cheese, oats, eggs, maple syrup, baking powder, vanilla, cinnamon, nutmeg, and salt to a blender in that order. Blend until mostly smooth.
- Stir in the chocolate chips by hand.
- Pour the batter evenly into 9 slots of the muffin tray, filling each about 3/4 full. Top with extra chocolate chips if desired.
- Bake for 22–25 minutes, until golden and a toothpick comes out clean.
- Let muffins set in the pan for 5 minutes, then transfer to a wire rack to cool for 15 minutes.
Notes
- Use certified gluten-free oats to keep these muffins gluten-free.
- Swap chocolate chips for berries, nuts, or diced fruit for variation.
- Add a scoop of protein powder to increase protein content.
- Make dairy-free by using a plant-based cottage cheese substitute.
- Freeze for up to 2 months and reheat in the oven or toaster oven before serving.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 5g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
