Description
Moist, protein-rich banana muffins with cottage cheese, naturally sweetened and perfect for breakfast or snacks. Easy, healthy, and family-approved.
Ingredients
Scale
- 3 medium overripe bananas, mashed
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil or neutral oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Mash and Mix: In a large bowl, mash bananas. Add cottage cheese, eggs, vanilla, honey, and oil. Whisk until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- Mix: Add dry ingredients to wet, folding until just combined. Stir in nuts if using.
- Scoop: Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake: Bake 18–22 minutes until tops spring back and a toothpick comes out clean.
- Cool: Let cool in pan 5 minutes, then transfer to wire rack.
Notes
Store muffins in an airtight container up to 3 days, or freeze individually for meal prep. For gluten-free, use your favorite GF blend. Add mini chocolate chips for a treat, or use low-fat cottage cheese for lighter muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 8g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg