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Chocolate Cottage Cheese Muffins
Moist and crumbly muffins with a boost of protein from cottage cheese, almond flour and egg.
Course Breakfast
Cuisine American
Keyword Chocolate Muffins, cottage cheese
Prep Time 8 minutes minutes
Cook Time 16 minutes minutes
Cooling 10 minutes minutes
Total Time 34 minutes minutes
Servings 6
Cost 5
- ½ cup all-purpose flour, measure with a light hand or weigh (65 gram)
- ¼ cup unsweetened cocoa powder, natural (24 grams)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup granulated sugar (70 grams)
- ½ cup cottage cheese well drained so mostly curds
- 1 large egg
- ¾ teaspoon vanilla extract
- 2 ¼ tablespoons vegetable oil, olive oil or almond oil (Sorry for the weird amount)
- ⅓ cup almond flour
- ⅓ cup semisweet or dark chocolate chips
Preheat the oven to 400°F. Line 4 or 5 muffin cups with paper liners or grease thoroughly with your fat of choice and dust with flour.
Combine the flour, cocoa powder, salt, baking powder and baking soda in a medium-sized bowl.
In a mixing bowl, mix the sugar, cottage cheese, egg, vanilla and oil.
Add the flour mixture to the cheese mixture and stir until blended, then stir in the almond flour and the chocolate chips.
Spoon the batter into the prepared muffin cups going all the way to the top. You should get about 5 large muffins.
Bake in the middle of the oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Let cool for 30 minutes before serving.