High-Protein, High-Fiber Oatmeal Chocolate Chip Muffins Recipe (30 Minutes) High Protein Recipes High Fiber Recipes Bread/Muffins Breakfast Brunch Snacks Desserts Gluten-free

When you need some chocolate but don’t want to eat junk food, you may want to try these amazing chocolate chocolate chip muffins that pack the protein power of cottage cheese. This double chocolate cottage cheese muffins recipe is moist and delicious and comes together with a blender. In just 10 short minutes, you have the makings for high-protein muffins that are not only nutritious, but also full of chocolate goodness!

To make this chocolate muffin recipe, you'll need to grab the following ingredients from your fridge and pantry: old-fashioned oats, granulated sugar, cocoa powder, baking powder, baking soda, instant espresso powder, salt, cottage cheese, milk, eggs, vanilla extract, cooking oil and mini chocolate chips. Check out the health benefits of cottage cheese, the health benefits of oats and the health benefits of protein.

Serve these moist double chocolate oatmeal muffins as a wonderful dessert with a cup of coffee, or as a sweet high-protein snack with a cup of milk during the day. So good!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 17 to 20 minutes
Total Time: 27 to 30 minutes
Servings: 13

Ingredients

• 2 cups old-fashioned oats (do not over-pack the measuring cup)
• 1/2 cup granulated sugar
• 1/2 cup cocoa powder, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon instant espresso powder or instant coffee
• 1/4 teaspoon salt
• 1 cup low-fat cottage cheese (I used 2 percent)
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup cooking oil (I used avocado oil but canola or vegetable oil work, too)
• 1/2 cup mini semisweet chocolate chips, plus more for sprinkling on top

Here's how to make it:

1. Preheat oven to 350 degrees F and make sure the rack is in the center of the oven. Line a muffin pan with baking liners and set to the side. Place all the ingredients except the chocolate chips into a blender. Blend on medium for about 45 to 60 seconds, or until everything is smooth. (Oats are naturally gluten-free, but to be sure, use gluten-free oats.)
2. Stir in the chocolate chips by hand.
3. Pour the batter into the muffin liners. I filled mine almost completely full and I had enough batter for 13 muffins. Don’t let the batter sit too long before baking.
4. Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs on it.
5. Let the muffins cool for at least 5 minutes. Serve warm or at room temperature and enjoy! Store the muffins in an airtight container to keep them fresh.

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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