Description
Deliciously moist muffins made with cottage cheese and chocolate chips.
Ingredients
Scale
- 1 cup cottage cheese (full-fat works best, I like Good Culture)
- 2 large eggs
- 1/3 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend such as Bob’s Red Mill or King Arthur’s)
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
- 1/2 cup mini chocolate chips + more for topping
Instructions
- Preheat oven to 350°F and line a muffin tin with liners or grease with oil or butter.
- In a blender add in the cottage cheese, eggs, maple syrup, vanilla, and melted coconut oil. Blend until creamy.
- In a small bowl, mix together the flour, baking powder, cinnamon, and salt. Then, pour in the cottage cheese mixture and mix until just combined—don’t over mix.
- Fold in the chocolate chips last.
- Divide the batter evenly into 12 muffin liners (they’ll be about ¾ full).
- Bake for 18-20 minutes, or until muffins are golden and a toothpick inserted comes out clean.
- Let cool for a few minutes before enjoying—or eat one warm while the chocolate is still melty!
Notes
- These muffins can be stored in an airtight container for up to 4 days.
- Feel free to add nuts or other mix-ins if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg