Double Chocolate Oat Muffins
Double Chocolate Oat Muffins
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup cottage cheese
- 1/3 cup avocado oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 banana, mashed
- 1/2 cup dark chocolate, chopped
- 1/4 cup chocolate chips, for topping
- as needed cooking spray
Instructions
- 1
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.
⏱️ 2 min•🌡️ 375
- 2
Add the rolled oats to a high-speed blender and blend until they resemble a fine flour. This should take about 30-60 seconds.
⏱️ 1 min
- 3
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.
⏱️ 1 min
- 4
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.
⏱️ 2 min
- 5
Remove the blender pitcher from the base. Stir in the chopped dark chocolate by hand until evenly distributed throughout the batter.
⏱️ 1 min
- 6
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.
⏱️ 1 min
- 7
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.
⏱️ 18 min•🌡️ 375
- 8
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.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate Oat Muffins
- 1 1/2 cups rolled oats
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup cottage cheese
- 1/3 cup avocado oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 banana, mashed
- 1/2 cup dark chocolate, chopped
- 1/4 cup chocolate chips, for topping
- as needed cooking spray
Instructions
- 1
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.
⏱️ 2 min•🌡️ 375 - 2
Add the rolled oats to a high-speed blender and blend until they resemble a fine flour. This should take about 30-60 seconds.
⏱️ 1 min - 3
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.
⏱️ 1 min - 4
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.
⏱️ 2 min - 5
Remove the blender pitcher from the base. Stir in the chopped dark chocolate by hand until evenly distributed throughout the batter.
⏱️ 1 min - 6
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.
⏱️ 1 min - 7
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.
⏱️ 18 min•🌡️ 375 - 8
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.
⏱️ 10 min