Ingredients
Scale
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk cottage cheese
- 1/3 cup milk
- 1/3 cup avocado oil
- 1/2 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a high-speed blender, combine the cottage cheese, milk, oil, maple syrup, eggs, and vanilla. Blend until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients, using a rubber spatula to scrape out all the wet mixture.
- Gently mix the wet and dry ingredients together until just combined. Be careful not to overmix. Fold in the chocolate chips last.
- Scoop the muffin batter into a lined muffin tin, filling each cup evenly. Top with additional chocolate chips.
- Bake on the lower middle rack for 17 to 19 minutes, or until a toothpick comes out clean. Check at around 15-16 minutes to avoid overbaking as they brown quickly.
- Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, use full-fat cottage cheese.
These muffins can be stored in an airtight container for up to 3 days.
Feel free to substitute the avocado oil with another neutral oil of your choice.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.