Description
These moist and protein-packed banana cottage cheese muffins are the perfect healthy option for breakfast, post-workout snacks, or meal prep. Made with ripe bananas and creamy cottage cheese, they’re naturally sweetened, easy to make, and full of flavor.
Ingredients
Scale
- 2 ripe bananas (mashed)
- 2 large eggs
- ½ cup cottage cheese (blended until smooth)
- ¼ cup honey or maple syrup (optional)
- 1½ cups whole wheat or all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ cup milk (dairy or plant-based)
- 2 tbsp olive oil or melted butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a bowl, mash bananas and blend cottage cheese until smooth.
- In a large bowl, whisk together the bananas, cottage cheese, eggs, milk, oil, vanilla, and honey.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Divide the batter evenly into the muffin cups.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack before serving.
Notes
- For extra sweetness, add mini chocolate chips or raisins.
- To make gluten-free, substitute with a 1:1 gluten-free flour blend.
- For a dairy-free version, use plant-based cottage cheese and milk.
- Muffins can be stored in the fridge for up to 5 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 7g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg