Oatmeal Chocolate Chip Protein Muffins Recipe (9 Ingredients, 30 Minutes) by Elisa Schmitz
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If you ask me, chocolate chip muffins are like chocolate chip cookies, but better in one key way: You can eat chocolate chip muffins for breakfast! I mean, sure, you can eat chocolate chip cookies for breakfast, but they don't offer nearly as much nutritional value as muffins. Especially these chocolate chip protein muffins, which have a secret nutrition that helps boost nutrition.
This easy chocolate chip muffins recipe is made with wholesome ingredients you can feel good about, including rolled oats instead of flour and maple syrup instead of sugar. But the secret ingredient that packs a protein punch is ... cottage cheese. Yes, whipped cottage cheese helps these delicious chocolate chip muffins serve up some serious nutrition (check out the health benefits of oats and learn about the health benefits of cottage cheese). That's why you can feel good about serving these muffins for breakfast or for brunch or as an energizing snack any time of day.
These gluten-free chocolate chip cottage cheese muffins are super easy to make, thanks to your blender, and ready in only about 30 minutes. And yes, they taste like moist chocolate chip cookies! To make these light and fluffy muffins, you'll need to gather the following ingredients: cottage cheese, rolled oats, eggs, maple syrup, baking powder, vanilla extract, cinnamon, salt and chocolate chips. All the ingredients except the chocolate chips are added to a blender and blended until smooth. You stir in the chocolate chips then bake the muffins until golden brown. They smell so good as they bake!
Serve these wholesome muffins as part of an elegant brunch or even for dessert. My family wolfed them down in about 10 minutes flat, with not a single one left over. So easy, nutritious and delicious!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes (ovens vary)
Total Time: 30 minutes
Servings: 16
Ingredients
- 2 cups low-fat cottage cheese, drained
- 2 1/2 cups rolled oats
- 4 eggs
- 1/2 cup maple syrup
- 3 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips (divided)
Here's how to make it:
- To your blender (in this order), add the cottage cheese, oats, baking powder, eggs, maple syrup, vanilla, cinnamon and salt. (Oats are naturally gluten-free, but to be sure, use gluten-free oats.)
- Blend until just smooth.
- Using a spoon, fold in 1 cup of the chocolate chips. (I used milk chocolate chips, but you can use semi-sweet or dark chocolate chips, if you prefer.)
- Spoon the batter into 16 muffin cups that have been lined with baking liners.
- Evenly distribute the remaining 1/2 cup of chocolate chips onto the tops of the muffins.
- Bake in a preheated 350-degree F oven for about 20 minutes or until golden brown and muffins pass the toothpick test.
- Allow muffins to cool before serving. Store leftover muffins in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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