Can you taste the cottage cheese in these muffins?

Not at all! Once blended and baked, cottage cheese becomes completely undetectable. It adds a creamy, moist texture but zero cheesy taste.

Are these muffins good for weight loss?

Yes, especially when compared to store-bought or bakery muffins. They're high in protein, lower in added sugar, and contain whole grain oats, making them filling and satisfying.

Can I make these muffins dairy-free?

Definitely. Just use a dairy-free cottage cheese alternative (almond, soy, or coconut-based) and pair it with your favorite plant-based milk like oat or almond.

What if I don’t have espresso powder?

No worries—it’s optional. Espresso enhances the chocolate flavor, but the muffins will still taste great without it. You can also substitute with a teaspoon of instant coffee.

Can kids eat these muffins?

Absolutely! Just skip the espresso powder if baking for younger kids. These muffins are a healthier alternative to chocolate cupcakes or processed snacks.

Can I use regular flour instead of oats?

Yes, you can swap the blended oats with 1¾ cups of all-purpose flour . The texture will be slightly denser, but the flavor remains rich and chocolatey.

Chocolate Cottage Cheese Muffins – High Protein Treat (2025)

Ingredients

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2 cups gluten-free old-fashioned oats
½ cup granulated sugar
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
1 tsp instant espresso powder (optional)
¼ tsp salt
1 cup low-fat cottage cheese (2%)
½ cup milk (any kind)
2 large eggs
1 tsp vanilla extract
⅓ cup avocado oil (or canola/vegetable)
½ cup mini semi-sweet chocolate chips, plus more for topping

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease.
Make Oat Flour: Blend oats in a high-speed blender until they resemble flour. Transfer to a bowl.
Mix Dry Ingredients: Add cocoa powder, baking powder, baking soda, espresso powder, salt, and sugar to the oat flour. Stir well.
Blend Wet Ingredients: In the same blender, add cottage cheese, milk, eggs, vanilla, and oil. Blend until completely smooth.
Combine: Pour wet mixture into the dry ingredients and stir until just combined. Fold in chocolate chips.
Portion and Bake: Spoon batter into muffin cups, filling each ¾ full. Top with extra chips.
Bake: Bake for 18–20 minutes or until a toothpick comes out with moist crumbs.
Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later.

Notes

Be sure to blend the cottage cheese well for a smooth texture. To make these dairy-free, use a plant-based cottage cheese and dairy-free chocolate chips. Muffins freeze well—wrap individually and reheat as needed.

Author: Tasty Dwell
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free