Ingredients:

  • 1 cup (225g) low-sodium cottage cheese
  • 2 large (100g) eggs
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (150g) rolled oats
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Place the rolled oats into the blender and pulse until they reach a fine, flour-like consistency.
  2. Add the cottage cheese, eggs, maple syrup, and vanilla to the blender. Blend on high for 30–45 seconds until the batter is completely smooth.
  3. Pour the blended batter into a mixing bowl. Sift in the cocoa powder, baking powder, and salt.
  4. Stir gently with a silicone spatula until just combined, then fold in the dark chocolate chips until evenly distributed.
  5. Divide the batter equally among 12 lined muffin cups.
  6. Bake at 350°F (175°C) for 18–22 minutes until the tops spring back when touched and a toothpick inserted into the center comes out clean.