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I love making these chocolate chunk protein muffins. They always come out soft, chocolatey, and full of flavor. They’re perfect for breakfast on the go, a snack between meals, or even a sweet treat that doesn’t leave you feeling guilty. These muffins are packed with wholesome ingredients like oats, cottage cheese, and eggs, and each bite gives you a good amount of protein, fiber, and chocolatey goodness.
Chocolate Chunk Cottage Cheese Muffins are the Best
You can have these chocolate chunk cottage cheese muffins for breakfast, an afternoon snack, or after-dinner dessert. They’re versatile enough to work in any scenario.
These cottage cheese muffins are soft and fluffy with a hint of cinnamon and just the right amount of chocolate in every bite. Blended until smooth and then baked to golden perfection in under 20 minutes. Thanks to the cottage cheese and eggs, they’re naturally high in protein, and the oats give them that satisfying muffin texture—no flour needed!
Not only that, but these muffins are perfect for meal prepping for the week!
If you love cottage cheese to add protein to your recipes, check out all of my favorite cottage cheese recipes. The cottage cheese chocolate mousse is a favorite!
Recipe Ingredients
- Old Fashioned Rolled Oats – Gluten free rolled oats work great and become the base when blended into the batter. They add fiber and structure.
- Eggs – Help bind everything together and add protein.
- Baking Powder – Gives these muffins lift and fluffiness.
- Cinnamon – Adds a cozy, warm flavor that pairs perfectly with the banana and chocolate.
- Cottage Cheese – Use full-fat or low-fat; it makes the muffins moist and creamy while bumping up the protein content.
- Honey – Naturally sweetens the muffins without refined sugar.
- Chocolate Chunks – Add rich cocoa flavor to every bite. You can sub mini chocolate chips if you prefer.
Variations
- Swap chocolate chunks for chocolate nibs, mini chocolate chips, or add in chopped walnuts.
- Add a scoop of vanilla protein powder if you want an even bigger protein boost.
- Replace honey with maple syrup or agave if that’s what you have on hand.
- Fold in mashed ripe banana (½ to 1 banana) for a stronger banana flavor and extra moisture.
How to Make Cottage Cheese Muffins with Chocolate Chunks
- Preheat the oven to 350°F (175°C) and lightly grease or line a muffin tin. Add the cottage cheese, oats, honey, eggs, baking powder, and cinnamon to a high powered blender for a smoother batter, or a food processor.
- Blend until the batter is smooth and thick, scraping down the sides as needed.
- Pour the batter into a bowl and gently fold in the chocolate chunks.
- Scoop about 1½ tablespoons of batter into each muffin cavity. Top with extra chocolate if you’d like.
- Bake in the preheated oven for 15-18 minutes, or until the tops are set and a toothpick comes out clean.
- Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Cottage Cheese Muffins
- Use a high-powered blender for a smoother batter – This helps break down the oats and create a smoother batter.
- Don’t overbake – Keep an eye on the muffins after 15 minutes so they stay soft and tender.
- Let them cool completely – This helps them firm up and makes them easier to remove from the muffin tin.
- Store in the fridge – Because they’re made with cottage cheese, these muffins keep best in the fridge and will last up to 5 days.
Protein Muffin Variations
- Blueberry protein muffins – Replace chocolate with fresh or frozen blueberries.
- Peanut butter swirl – Add a teaspoon of peanut butter on top of each muffin before baking and swirl with a toothpick.
- Chunky monkey – Add mashed banana, walnuts, and a sprinkle of coconut flakes.
Recipe FAQs
Yes! As long as you use certified gluten-free oats, these muffins are naturally gluten-free.
Absolutely. Once they’ve cooled, place them in a freezer-safe bag or container. They’ll last up to 3 months. Just thaw overnight or warm in the microwave for 30 seconds.
I recommend using 2% or full-fat cottage cheese for the creamiest texture and best flavor. If you prefer low-fat, it still works, but the muffins may be a little less rich.
Yes! A scoop of vanilla or unflavored protein powder can be added to the batter. If the batter becomes too thick, add a splash of milk to loosen it up.
Store your muffins in an airtight container in the refrigerator for up to 5 days. These are perfect for meal prep—grab one in the morning and you’re out the door with a healthy breakfast in hand.
These chocolate chunk protein muffins are gluten free, high protein, and a quick recipe made in less than 30 minutes. Perfect for meal prep! Your only problem will be deciding when to have them: breakfast, snack time, or for dessert! Either way they are a HIT!
More Cottage Cheese Recipes:
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Chocolate Chunk Protein Muffins
Equipment
- 1 food processor
Ingredients
- 1 1/2 cups Gluten-free old-fashioned rolled oats
- 225 grams cottage cheese
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup honey
- 1/2 cup chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line a muffin tin.
- Add the 225 grams cottage cheese, 1 1/2 cups Gluten-free old-fashioned rolled oats, 1/4 cup honey, 2 eggs, 2 teaspoons baking powder, and 1 teaspoon cinnamon to a high powered blender for a smoother batter, or a food processor.
- Blend until the batter is smooth and thick, scraping down the sides as needed.
- Pour the batter into a bowl and gently fold in 1/2 cup chocolate chunks.
- Scoop about 1½ tablespoons of batter into each muffin cavity. Top with extra chocolate if you’d like.
- Bake in the preheated oven for 15-18 minutes, or until the tops are set and a toothpick comes out clean.
- Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Becuase of the high-FODMAP content of honey, I swapped out the honey for maple syrup. These were very good. Thank you.
Yay! Great substitute, and I am glad you enjoyed them.
These are so good! My favorite way to eat them is for breakfast. Just pop them in the microwave for 20 seconds, and they are perfect. It’s an easy breakfast prep for the week.