Ingredients
Scale
- 1 cup cottage cheese (226 grams – low-fat)
- 1 1/4 cup rolled oats (125 grams)
- 2 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons mini chocolate chips (about 90 grams)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a blender, combine cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt. Blend until smooth and well combined.
- Stir in the mini chocolate chips by hand, ensuring they are evenly distributed.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
- These muffins store well in an airtight container for up to 3 days.
- You can swap mini chocolate chips for raisins or nuts if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Blending, Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg