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1 from 1 vote

High Protein Chocolate Chip Muffins

These High Protein Chocolate Chip Muffins are soft, easy to make in the blender, and naturally sweetened with maple syrup. Made with cottage cheese, oats, and mini chocolate chips, they’re the perfect on-the-go breakfast or protein snack—and totally freezer-friendly.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
SERVINGS: 10

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
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Instructions

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  • 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!!!

Notes

Place in an airtight container and in the fridge for up to 8 days

Nutrition

Serving: 1 | Calories: 233kcal | Carbohydrates: 35g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 195mg | Potassium: 179mg | Fiber: 4g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 0.1mg | Calcium: 120mg | Iron: 2mg