@olivia67649: Not even the pickiest eaters can resist these muffins. These are for perfect for breakfast when someone says, “I’m not hungry”😂Recipe in the comments. #momvibes #boymom #pickyeaters #millenialmom #homemade

Olivia|Mom Life and UGC :

• 1/2 cup melted coconut oil (or substitute avocado oil, olive oil, or melted butter) • 1/3 cup maple syrup • 1/2 cup peanut butter (or your favorite creamy nut butter) • 1 tsp vanilla extract • 1 cup plain cottage cheese • 1/4 cup plain or Greek yogurt • 2 large eggs • 1.5 cups flour (all-purpose or whole wheat) • 1 tsp baking soda • 1/4 tsp salt • 1/2 to 3/4 cup chocolate chips [1.8] Instructions 1. Preheat and Prep: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. 2. Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, maple syrup, peanut butter, vanilla extract, and eggs until smooth. Whisk in the cottage cheese and Greek yogurt. 3. Mix Dry Ingredients: In a separate small bowl, combine the flour, baking soda, and salt, then stir in the chocolate chips. 4. Combine: Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined (do not overmix). 5. Fill and Bake: Scoop the batter evenly into the muffin liners, filling them nearly to the top. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 6. Cool and Serve: Let the muffins cool in the pan for a few minutes before moving them to a wire rack.