banana chocolate protein muffins

NOTE! The easiest way to blend cottage cheese is to blend the whole tub. If you don't have enough cottage cheese in the blender, it won't work. So, either blend all of it, use an immersion blender, or pop the cottage cheese, eggs, maple syrup, and vanilla into the blender and blend until all the curds are gone.

Mash the 2 bananas in a large bowl then add the 2 cups cottage cheese (blended), 1/2 cup melted butter, 3 eggs, 1 tbsp vanilla extract, 1 cup maple syrup, and mix well until combined.

Then add the 2 cups all-purpose flour, 1/2 cup almond flour, 1/3 cup cocoa powder, 1/2 cup ground flax seeds, 2.5 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt, and gently fold it all together (it will be a bit lumpy still).

Next, add your 1/4 cup hot coffee to the batter and give it a good mix. Then, gently fold in the 1.5 cups chocolate chips. 

Then scoop into a lined muffin tin, filling only every other one. This is key to getting tall, bakery-style muffins. Fill them really full, almost domed. You’ll have to work in batches, but it’s worth it! You should have enough batter for 16 muffins.

Bake at 350 degrees F for 25-30 minutes. (If you're making mini muffins bake for 15 minutes.)

Remove from the oven. Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!