Double Chocolate Oat Muffins

Rolled oats: old-fashioned oats get blended into “flour” that is good source of fiber and gives the muffins a hearty texture. You can use oat flour or quick oats if you have them, and skip the initial blending step.

Cocoa powder: cocoa adds rich chocolate flavor. I use unsweetened natural cocoa powder.

Baking soda: baking soda is the leavening agent that helps the muffins rise and gives them a light, fluffy texture.

Salt: just a pinch of salt helps enhance all of the other flavors.

Eggs: eggs provide structure, moisture, and richness.

Cottage cheese: this might seem like an unexpected ingredient, but it adds protein and keeps the muffins incredibly moist without tasting cheesy. I use whole milk cottage cheese but you can use lowfat if desired.

Banana: one banana adds the perfect amount of natural sweetness, moisture, and a hint of banana flavor that pairs so well with the cocoa. 

Maple syrup: I love using pure maple syrup here as a natural sweetener. You could also use brown sugar or agave nectar.

Avocado oil: avocado oil is a neutral, heart-healthy oil that keeps the muffins soft and tender. You could also use melted coconut oil, melted butter, light olive oil, or vegetable oil.

Vanilla extract: get the real stuff if you can! Pure vanilla extract adds depth and warmth to round out the chocolate flavor.

Chocolate chips or chunks: use whatever you have! I especially love chocolate chunks but a mix of both is great for texture.

Variation Ideas

• These aren’t ‘banana muffins’ and the banana flavor is subtle, but if you prefer you can use applesauce as a substitute.
• Add chopped nuts like walnuts, pecans or almonds for more texture and a dose of healthy fats.
• Use plain Greek yogurt if you don’t have cottage cheese.
• Use different chips! Try milk chocolate, dark chocolate, white chocolate or peanut butter chips for something fun.

Prep your pan

Preheat your oven to 350°F. Place paper liners in a 12-cup muffin tray and set aside.

Blend the dry ingredients

Place 2 cups rolled oats in a high-powered blender and blend for 20-30 seconds until the oats are a ‘flour’ consistency. This step is essentially making your own oat flour. Add ¼ cups cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the blender and pulse another time or two to combine. 

Add the wet ingredients

Mash the banana in a small bowl. To the blender, add the eggs, cottage cheese, mashed banana, maple syrup, avocado oil, and vanilla extract. Blend again until smooth and creamy. Fold in the chocolate chips or chunks.

Bake

Divide the muffin batter evenly into the prepared muffin pan. Sprinkle a few extra chocolate chips on top of each of the muffin cups. Bake for 14-15 minutes, or until a toothpick inserted in the center comes out clean.

How to Store these Double Chocolate Muffins

Store cooled muffins in an airtight container in the fridge up to 5 days. They also freeze really well. I recommend wrapping them individually and storing them in a freezer-safe bag for up to 3 months. Thaw at room temperature or use the defrost setting in the microwave for 20-30 seconds, followed by 8-10 seconds at regular power.