I'm heading to Vancouver this weekend and needed a super tasty snack to bring with me. What's better than some delicious muffins with the added boost of a little protein!? ;) 

These blender chocolate chip muffins are simply the best and wildly easy to make. I personally like to double the batch and freeze some for later too. 

And if you're like “ew, cottage cheese”, don't worry it's all blended up and it's not even noticeable! 

Ps. Fun task: Can you find all my Schitt's Creek references in this email? I couldn't help myself, hehe. 

• 1 ¼ cup cottage cheese
• 1 ½ cup quick or rolled oats
• 2 large eggs
• 3 Tbsp maple syrup
• 2 tsp vanilla extract
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup + 2 tablespoons mini chocolate chips

1. Preheat the oven to 350F. Grease a nonstick muffin tin or use a silicone muffin tray (best investment ever!)
2. Add all ingredients (minus chocolate chips) to a blender and blend for about 30s until a smooth batter is formed.
3. The chocolate chips, just fold them in, leaving a couple tablespoons aside to sprinkle on top later.
4. Using a cookie or ice cream scoop, fill 9-12 muffin tins depending on how big you want them to be. Sprinkle with remaining chocolate chips.
5. Bake for 22-25 minutes until golden brown on the top. Let cool before removing from the muffin tins.
6. Enjoy or freeze them for a “later-on snack!”