Description
Delish chocolate chip muffins in the blender made with cottage cheese, oats, and almond flour, lightly sweetened with maple syrup. The ideal higher-protein snack (nearly 7g per muffin) that my kids love! Freezer friendly and great for meal prep. This recipe makes 10 larger muffins are 12 smaller muffins.
Note: These dome up when they're cooking and will lightly flatten (per the photos) as they cool. This is normal!
Ingredients
Units
Scale
- 1 cup cottage cheese (I use Good Culture 4%)
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1 cup super fine blanched almond flour
- 3/4 cup old fashioned oats (certified gluten free if needed)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F. Line a muffin tin with paper liners and spray liners with cooking spray.
- Place all ingredients except chocolate chips in a high-speed blender in the order listed, starting with cottage cheese. Blend for 20-30 seconds, until batter is smooth. Don't over-blend. Stir in chocolate chips by hand.
- Spoon batter evenly into muffin tin. You can either fill 10 nearly to the top for larger ones or make 12 smaller ones. Bake for 22 minutes, or until a knife comes out clean.
Notes
If you don't have a high-speed blender, you can first blend oats to make oat flour, then blend cottage cheese by itself until smooth, and finally whisk all ingredients together by hand in a mixing bowl.