If you’re on the hunt for a wholesome, high-protein treat that satisfies your chocolate cravings and fits into a busy lifestyle, these Blender Cottage Cheese Chocolate Muffins are the answer. They’re rich, moist, naturally sweetened, and full of better-for-you ingredients like oats, eggs, and cottage cheese.
Made entirely in a blender, these muffins take just minutes to prepare and bake up into a soft, fluffy texture that rivals your favorite bakery treat. I started making these muffins during the school year when we needed healthy grab-and-go breakfasts and lunchbox snacks that still felt like a treat.
Cottage cheese is the secret ingredient here—it adds protein, moisture, and creaminess without any hint of “cheesiness.” Once blended, it completely disappears into the batter, making these muffins a hit with even the pickiest eaters.
The best part? Everything gets tossed into a blender, meaning minimal dishes and easy cleanup. Whether you’re serving them for breakfast, as a mid-morning snack, or alongside a smoothie for a quick lunch, these muffins are a satisfying, family-friendly option that also happen to be gluten-free and refined sugar-free.
What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- 2 eggs
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup mini chocolate chips (optional, plus more for topping)
Pro Tips
- Blend until completely smooth to avoid any cottage cheese texture—about 30–45 seconds in a high-speed blender.
- Use silicone muffin liners or grease well to prevent sticking, especially since these muffins are oil-free.
- Let the batter rest for 5 minutes before baking to help the oats absorb liquid and create a better rise.
- Top with extra chocolate chips before baking for that bakery-style look and gooey chocolate bites.
- Double the batch and freeze extras for an easy breakfast on the go.
Tools You’ll Need
- Blender (high-speed recommended)
- Muffin tin (12-cup)
- Silicone or paper liners
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Substitutions & Variations
Dairy-Free: Use dairy-free cottage cheese and plant-based chocolate chips.
No Oats? Substitute with almond flour (1¼ cups), though the texture may vary slightly.
No Cocoa Powder? Use carob powder or protein-rich chocolate drink mix in a pinch.
Add-ins: Stir in chopped nuts, shredded zucchini, or a tablespoon of nut butter for variety.
Lower Sugar: Reduce maple syrup to ¼ cup and add a few drops of stevia or monk fruit extract.
Make-Ahead Tips
- Muffins stay fresh for up to 4 days in the fridge.
- Freeze in a single layer, then transfer to a freezer-safe bag. Reheat in the microwave for 30–40 seconds or in the oven at 300°F for 8–10 minutes.
- Batter can be blended and stored in the fridge for up to 24 hours before baking.
How to Make Blender Cottage Cheese Chocolate Muffins
Step 1: Blend the Batter
Add cottage cheese, eggs, maple syrup, and vanilla to the blender. Blend until smooth. Then add oats, cocoa powder, baking powder, baking soda, and salt. Blend again until fully incorporated. Stir in chocolate chips.
Step 2: Prepare the Muffin Tin
Preheat oven to 350°F (175°C). Line a muffin tin with paper or silicone liners, or grease well with nonstick spray. Fill each cup about ¾ full with batter. Top with a few extra chocolate chips if desired.
Step 3: Bake
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Step 4: Cool and Serve
Let muffins cool completely before storing. Enjoy warm with a smear of nut butter or just as they are.
Leftovers & Storage
- Refrigerate muffins in an airtight container for up to 4 days.
- Freeze for up to 2 months. Reheat in microwave or oven before serving.
- Great for lunchboxes, breakfasts, or healthy desserts.
Final Thoughts
These Blender Cottage Cheese Chocolate Muffins are proof that healthy and delicious don’t have to be complicated. They’re easy to make, family-friendly, and filled with protein to keep everyone satisfied. Whether you’re whipping up a quick weekday breakfast or looking for a nourishing treat, these muffins have you covered. Try a batch this week and let me know how they turned out—bonus points if you sneak in some veggies or switch up the mix-ins!