Healthy Protein Chocolate Muffins | Homeschool Snack
They’re rich and chocolatey (like a treat), but made with simple, nourishing ingredients—including oats, eggs, and cottage cheese for a boost of protein. They come together quickly and are easy to keep on hand for busy days.
Equipment
- mixing bowls
- whisk
- muffin tin
- spatula
Ingredients
- 2¼ Cups Rolled Oats blended
- ½ Cup Coconut Sugar or refined sugar
- ½ Cup Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Instant Espresso Use decaf or omit if desired
- ¼ tsp Salt
- 1 Cup Low-Fat Cottage Cheese blended for ideal consistency
- ½ Cup Almond Milk
- 2 Eggs
- 1 tsp Vanilla Extract
- ⅓ Cup Coconut Oil (melted) or butter, avocado oil
- ½ Cup Chopped Dark Chocolate or chocolate chips
Instructions
- Preheat oven to 375℉
- Line muffin tin with liners or spray with non-stick spray
- Blend oats or use oat flour
- Mix together eggs, sugar, vanilla, oil, and blended cottage cheese
- Mix in the instant espresso
- Mix together dry ingredients: blended oats, baking powder, baking soda, cocoa powder, and salt
- Combine wet and dry ingredients
- Fold in the chopped dark chocolate or chocolate chips
- Scoop evenly into muffin tin (makes 12)
- Top with more chocolate chips or toppings of choice *optional
- Bake in pre-heated oven for about 12 minutes or until fully cooked
- Let cool before removing from tray
- Serve and enjoy!
Notes
Nutritional Facts:
Fat: 11.6g
Carbs: 20.3g
Protein: 5.2g
Total Calories: 205
The instant espresso is optional, but adds a deliciously rich flavor. Use decaf if you prefer, if serving to kids.
Use a stand mixer if you prefer.
Store in an airtight container in the fridge for up to 7 days. Freeze in a freezer-safe bag or container for up to two months.