Banana Cottage Cheese Muffins
Protein-packed muffins made with ripe bananas, cottage cheese, and whole grains. Perfect for breakfast or snacks with natural sweetness and incredible moisture.
Equipment
- 1 Muffin Tin
- 12 Paper liners (or non-stick spray)
- 1 Large mixing bowl
- 1 Fork or potato masher
- 1 Whisk or spatula
- 1 Blender or food processor (optional)
- 1 Cooling rack
Ingredients
Wet Ingredients
- 3 medium Ripe bananas with brown spots
- 1 cup Cottage cheese full-fat or low-fat
- 2 large Eggs room temperature
- 1/4 cup Honey or maple syrup
- 1 teaspoon Vanilla extract
Dry Ingredients
- 1 cup Whole wheat flour
- 1 cup Rolled oats old-fashioned
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
Optional Mix-ins
- 1/2 cup Chocolate chips, walnuts, or blueberries optional
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- Mash the ripe bananas in a large bowl until mostly smooth with some small chunks.
- Add cottage cheese to the mashed bananas and blend until well combined.
- Crack eggs into the banana mixture and whisk thoroughly until smooth.
- Stir in honey or maple syrup and vanilla extract until everything looks uniform.
- Combine flour, oats, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Pour the dry ingredients into the wet mixture and fold gently until just combined.
- Fold in any optional mix-ins like chocolate chips or nuts at this point.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes until tops turn golden and a toothpick comes out clean.
- Remove from oven and let muffins cool in the pan for 5 minutes.
- Transfer muffins to a cooling rack to cool completely before storing.
Notes
Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week. Freeze individually wrapped muffins for up to 3 months. Use overripe bananas for best flavor and sweetness.