High Protein Chocolate Chip Muffins
These High Protein Chocolate Chip Muffins are one of those recipes that came from needing something quick, filling, and kid-friendly—and they’ve turned into a weekly staple. They’re made with a handful of nourishing ingredients like cottage cheese, oats, eggs, and maple syrup, and come together in the blender in under a minute.
They bake up soft and fluffy with warm cinnamon and nutmeg in every bite—and of course, plenty of mini chocolate chips for that sweet little hit. Perfect for on-the-go mornings, lunchboxes, or an afternoon snack, and freezer-friendly too.
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Recipe Tips
Don’t Over-Blend: Blend just until the batter is smooth—usually 20–30 seconds is enough. Over-blending can make the texture too dense.
Use Protein Oats for a Boost: I used @bobsredmill protein oats, but regular rolled oats work too. Protein oats just add that extra staying power.
Spray the Muffin Tin Well: These muffins are lower in fat than traditional muffins, so make sure to grease your pan generously or use muffin liners to prevent sticking.
Mini Chocolate Chips Work Best: They distribute more evenly and melt into the muffins perfectly. A little goes a long way here.
Ingredient Swaps: Maple Syrup ? Swap with honey or a monk fruit maple alternative. Cottage Cheese ? Sub with Greek yogurt (just know the texture may be slightly different). Mini Chocolate Chips ? Add chopped walnuts or pecans for crunch. Cinnamon + Nutmeg ? Use pumpkin spice for a cozy fall twist.
Room Temperature: Store in an airtight container for up to 2 days
Refrigerator: Keeps well for up to 5 days
Freezer: Freeze in a zip-top bag for up to 3 months; thaw overnight or reheat in the microwave for 15–20 seconds
More High Protein Recipes:
High Protein Chocolate Chip Muffins
Ingredients
- 1 cup cottage cheese
- 1 1/2 cups protein oats
- 2 large eggs
- 2 1/2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350F and spray your muffin tin with avocado oil
- In a blender, blend together all ingredients except your chocolate chips for about 20-30 seconds, being sure not to over blend
- Fold in your chocolate chips and fill your muffin tin with your batter
- Top each one with extra chocolate chips
- Bake for 20-23 minutes (more or less depending on your oven)
- Allow to cool for 15 minutes
- Enjoy!!!
I followed the recipe exactly and my muffins don’t even look like yours 🙁 they are edible but not very tasty to be honest. I don’t think I will be making them again.
Hi Mimi, I’m so sorry to hear they didn’t turn out as expected! That’s always frustrating. Do you happen to know how long you blended the batter? Sometimes over- or under-blending can really change the texture and rise of the muffins. I’d love to help troubleshoot if you’re open to it! Please feel free to email me wholesomelymorgan@gmail.com.