Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

  • High Protein: Cottage cheese adds a boost of protein, keeping you fuller longer.

  • Naturally Sweetened: Ripe bananas provide natural sweetness, reducing the need for added sugars.

  • Moist and Tender: The combination of bananas and cottage cheese creates a soft, moist texture.

  • Simple and Quick: Uses common ingredients and easy steps, ideal for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup all-purpose flour (or whole wheat flour for a healthier option)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 ripe bananas, mashed

  • 1/2 cup cottage cheese

  • 1/4 cup honey or maple syrup

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup melted coconut oil or butter

  • Optional: 1/2 cup chopped nuts or chocolate chips

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. Combine Wet Ingredients: In a separate large bowl, mix the mashed bananas, cottage cheese, honey, eggs, vanilla extract, and melted coconut oil until well combined.

  4. Mix Together: Gradually add the dry ingredients to the wet ingredients and stir until just combined. If using, fold in chopped nuts or chocolate chips.

  5. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

  6. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool and Serve: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

  • Servings: Makes 12 muffins

  • Preparation Time: 10 minutes

  • Baking Time: 18-22 minutes

  • Total Time: Approximately 30 minutes

Variations

  • Gluten-Free: Use a gluten-free all-purpose flour blend.

  • Add Spices: Incorporate cinnamon, nutmeg, or ginger for extra warmth.

  • Fruit Boost: Add blueberries or chopped apples for additional fruitiness.

  • Dairy-Free: Substitute cottage cheese with dairy-free yogurt and coconut oil for a dairy-free option.

  • Sugar-Free: Replace honey or maple syrup with a sugar substitute suitable for baking.

Storage/Reheating

  • Storage: Store muffins in an airtight container at room temperature for up to 3 days.

  • Refrigeration: Keep in the fridge for up to 1 week to maintain freshness.

  • Freezing: Freeze muffins individually wrapped for up to 3 months. Thaw at room temperature or warm gently in the microwave.

  • Reheating: Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 325°F (160°C) for 5-7 minutes.

FAQs

Can I use regular yogurt instead of cottage cheese?

Yes, plain yogurt can be used, but it may slightly change the texture and moisture of the muffins.

Are these muffins suitable for toddlers?

Yes, they are generally safe, but avoid honey for children under 1 year old.

Can I make these muffins vegan?

Replace eggs with flax eggs and use a plant-based cottage cheese alternative or yogurt.

How ripe should the bananas be?

Very ripe bananas with brown spots work best for maximum sweetness and moisture.

Can I use whole wheat flour?

Yes, whole wheat flour works well but may produce a denser muffin.

Can I add protein powder?

Yes, add a scoop of your favorite protein powder, adjusting the flour amount slightly.

Will the muffins rise without baking powder?

Baking powder is essential for rise; omitting it may result in dense muffins.

How do I prevent muffins from sticking to the pan?

Use paper liners or grease the muffin tin well before baking.

Can I double the recipe?

Yes, simply double all ingredients and bake in multiple muffin tins.

Are these muffins freezer-friendly?

Yes, they freeze well and retain flavor and texture when thawed.

Conclusion

Banana Cottage Cheese Muffins are a delicious and nutritious treat perfect for breakfast or a snack. Their moist texture, natural sweetness, and protein-packed ingredients make them a wholesome choice that satisfies your cravings while supporting a healthy diet. Easy to customize and quick to prepare, these muffins are sure to become a favorite in your baking repertoire.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Cottage Cheese Muffins

Banana Cottage Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Banana Cottage Cheese Muffins are moist, protein-packed muffins combining the natural sweetness of ripe bananas with creamy cottage cheese. These wholesome muffins make a nutritious breakfast or snack, offering a tender texture and simple ingredients for busy mornings or on-the-go treats.

Ingredients

  • 1 cup all-purpose flour (or whole wheat flour for a healthier option)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 ripe bananas, mashed

  • 1/2 cup cottage cheese

  • 1/4 cup honey or maple syrup

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup melted coconut oil or butter

  • Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

  • Preheat Oven: Preheat oven to 350°F (175°C). Line muffin tin with paper liners or grease lightly.

  • Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

  • Combine Wet Ingredients: In a large bowl, mix mashed bananas, cottage cheese, honey, eggs, vanilla, and melted coconut oil until well combined.

  • Mix Together: Gradually add dry ingredients to wet, stirring until just combined. Fold in nuts or chocolate chips if using.

  • Fill Muffin Tin: Spoon batter into muffin cups, filling about 3/4 full.

  • Bake: Bake 18-22 minutes or until toothpick inserted comes out clean.

  • Cool and Serve: Cool in tin 5 minutes, then transfer to wire rack to cool completely.

Notes

Use gluten-free flour blend for gluten-free muffins.Add spices like cinnamon, nutmeg, or ginger for extra flavor.Incorporate blueberries or chopped apples for more fruitiness.Substitute dairy-free yogurt and coconut oil for dairy-free option.Use sugar substitutes to make muffins sugar-free.Muffins freeze well; thaw at room temperature or warm gently before serving.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star