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Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners and lightly spray the inside of each liner with cooking spray to prevent sticking.

Add the rolled oats to a high-speed blender and blend until they resemble a fine flour. This should take about 30-60 seconds.

To the blender with the oat flour, add the unsweetened cocoa powder, baking soda, and salt. Pulse a few times to combine the dry ingredients.

Add the wet ingredients to the blender: cottage cheese, avocado oil, maple syrup, vanilla extract, and the mashed banana. Blend all ingredients until a smooth, uniform batter is formed, scraping down the sides as needed.

Remove the blender pitcher from the base. Stir in the chopped dark chocolate by hand until evenly distributed throughout the batter.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the tops of the muffins with the chocolate chips.

Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be set and lightly spring back when gently touched.

Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners and lightly spray the inside of each liner with cooking spray to prevent sticking.

Add the rolled oats to a high-speed blender and blend until they resemble a fine flour. This should take about 30-60 seconds.

To the blender with the oat flour, add the unsweetened cocoa powder, baking soda, and salt. Pulse a few times to combine the dry ingredients.

Add the wet ingredients to the blender: cottage cheese, avocado oil, maple syrup, vanilla extract, and the mashed banana. Blend all ingredients until a smooth, uniform batter is formed, scraping down the sides as needed.

Remove the blender pitcher from the base. Stir in the chopped dark chocolate by hand until evenly distributed throughout the batter.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the tops of the muffins with the chocolate chips.

Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be set and lightly spring back when gently touched.

Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
