Can I use regular flour instead of oat flour?

Yes, you can substitute all-purpose flour in place of oat flour. The texture may be slightly different, but the muffins will still turn out soft and delicious.

How should I store these muffins?

Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage.

Can I make these muffins dairy-free?

Yes! Simply use dairy-free chocolate chips and plant-based milk. The rest of the ingredients are naturally dairy-free.

Why are my muffins dry?

Dry muffins are usually caused by overbaking or overmixing the batter. Be sure to check them early and mix just until combined.

Can I make these into mini muffins?

Absolutely! Use a mini muffin pan and reduce the baking time to about 10–12 minutes, checking for doneness early.

Healthy Protein Chocolate Chip Peanut Butter Muffins

Description

Soft, rich, and chocolatey, these healthy chocolate peanut butter muffins are made with simple ingredients like oat flour, cottage cheese, and maple syrup. They’re moist, satisfying, and just 3 Weight Watchers points each—perfect for a better-for-you treat any time of day.

Ingredients

Scale

1/2 Cup of Peanut Butter

1/2 Cup of Blended Cottage Cheese

1 Egg

1/4 Cup of Maple Syrup

1/4 Cup of Unsweetened Almond Milk

1/2 Cup of Unsweetened Cocoa Powder

1/2 Cup of Oat Flour

1 Teaspoon of Baking Powder

1/4 Cup of Dark Chocolate Chips

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Instructions

Preheat your oven to 350°F (175°C) so it’s fully heated and ready to go. While the oven warms up, prepare your muffin pan by lightly coating it with olive oil spray or lining it with paper muffin liners for easy release.
Add the cottage cheese to a mini food processor and blend until completely smooth and creamy. This step helps create a soft, tender texture in the muffins without any lumps.
In a large mixing bowl, whisk together the peanut butter, blended cottage cheese, egg, maple syrup, and unsweetened almond milk until the mixture is smooth and well combined.
In a separate bowl, whisk together the cocoa powder, oat flour, and baking powder until evenly combined. This helps ensure the dry ingredients are well distributed before adding them to the wet mixture.
Add the wet ingredients to the bowl of dry ingredients. Gently stir until everything is just combined and a smooth batter forms. Be careful not to overmix, as this helps keep the muffins soft and tender.
Gently fold the dark chocolate chips into the batter until evenly distributed. If you’d like, you can also mix in chopped nuts or any other add-ins for extra texture and flavor.
Using a cookie scoop, divide the batter evenly into the prepared muffin cups, filling each about ¾ full. Add a couple of extra chocolate chips on top if you like them extra chocolatey. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. For an extra treat, drizzle with melted peanut butter and chocolate, then enjoy!

Notes

Blend the cottage cheese well:
Make sure it’s completely smooth for the best texture—no lumps.
Don’t overmix the batter:
Mix just until combined after adding the dry ingredients to keep the muffins soft.
Use creamy, well-stirred peanut butter:
Natural peanut butter works great—just avoid one that’s too dry or overly oily.
Check muffins early:
Ovens vary, so start checking around 18 minutes to avoid overbaking.
Customize your mix-ins:
Add extra chocolate chips, chopped nuts, or even a peanut butter swirl on top before baking.
Storage tips:
Store in an airtight container for a few days or freeze for longer storage.

Prep Time: 10 Minutes
Cook Time: 18 Minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Muffin
Calories: 145
Sugar: 8.3 g
Sodium: 87.6 mg
Fat: 8.4 g
Carbohydrates: 15.6 g
Protein: 5.5 g
Cholesterol: 16.6 mg