High Protein Chocolate Chip Muffins

Gluten-free, and lactose-free thanks to Green Valley Creamery (they make dairy products but WITHOUT the lactose which is perfect for those who are lactose intolerant!). Can be made with regular cottage cheese/greek yogurt if not worried about lactose :-) These are delicious, moist, and made right in your blender for easy cleanup!

You'll Need...

• 1/2 C cottage cheese

• 1/2 C plain greek yogurt

• 1/4 C plain almond milk (can sub any milk you'd like)

• 1 1/2 C coconut sugar

• 2 C Bob's Red Mill 1:1 Baking Flour

• 2 eggs

• 1 T baking powder

• 1 tsp vanilla extract or vanilla bean paste

• 3/4 C chocolate chips or chunks (I often use Enjoy Life or Santa Barbara- both are GF/DF/V)

• pinch of salt

• Turbinado sugar crystals for topping (optional)

Directions:

1. Preheat oven to 350oF and line muffin tin with liners

2. Add cottage cheese, yogurt, coconut sugar, almond milk, eggs, and vanilla to blender and blend on high speed until mixture is smooth and there are no cottage cheese chunks

3. Add flour, baking powder, salt and blend again until smooth

4. Stir in chocolate chips/chunks

5. Pour evenly into 12 muffin liners, sprinkle tops with turbinado (or coconut) sugar and chocolate chips

6. Bake for 25 minutes, or until a toothpick comes out clean

7. Store in airtight container at room temperature up to 5 days. Enjoy!