These high-protein Sourdough Banana Chocolate Chip Cottage Cheese Muffins are so easy to make with most ingredients mixed in a blender! They're not too sweet, soft, and filling.
Add all of the wet ingredients to a blender or food processor and blend until smooth.
226 g Cottage Cheese, 2 Eggs, 80 g Maple Syrup, 120 g Sourdough Discard, 52 g Refined coconut oil, 2 Bananas
Combine the dry ingredients in a large bowl.
170 g All-purpose flour, 2 tsp Baking powder, 60 g Vanilla Protein Powder
Pour the blended wet ingredients into the bowl with the dry ingredients and use a spatula to fold the muffin batter together until only a few lumps remain.Add the chocolate chips and fold until incorporated.
93 g Semi-sweet Mini Chocolate Chips
Cover and chill the muffin batter (optional) in the refrigerator for at least an hour and up to overnight. This will help the flavors meld and rise tall in the oven.
Preheat the oven to 375ºF (191ºC). Prepare a muffin pan with liners and spray with oil or grease.Equally divide the batter among the 12 muffin cups (I like using an ice cream or cookie scoop) and sprinkle more chocolate chips on top.Bake for about 20-23 minutes or until a toothpick inserted into the middle comes out clean and tops just turn golden brown.Cool completely on a wire rack.
Notes
Follow my guide above for more detailed instructions, tips, and photos to make these easy sourdough banana chocolate chip cottage cheese protein muffins.
Each muffin is approximately 9-10g of protein, depending on the brand of protein powder you use.
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