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Banana Cottage Cheese Muffins

Banana Cottage Cheese Muffins: Your Healthy, Tasty Treat!

Banana Cottage Cheese Muffins are a delicious, protein-packed treat that elevates any moment with their soft, moist texture and wholesome ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour can substitute with whole wheat flour for an extra fiber boost
  • 1 cup quick oats overnight oats or rolled oats can be used, but adjust baking time slightly
  • 1/2 cup coconut sugar substitute with brown sugar for a similar flavor
  • 2 eggs flax eggs can replace for a vegan option
  • 1 cup cottage cheese Greek yogurt can substitute, but adjusts texture slightly
  • 1/3 cup coconut oil can replace with vegetable oil or melted butter if preferred
  • 1 tbsp baking powder ensure it's fresh for optimal rising
  • 1/2 tsp baking soda
  • 1/2 tsp salt enhances flavor by balancing sweetness
  • 1 tsp cinnamon nutmeg or pumpkin spice can also be used for variation
  • 1 tsp vanilla extract can omit for a more basic flavor
  • 2 ripe bananas overripe bananas are best for maximum sweetness
  • 1/2 cup chopped nuts optional; replace with chocolate chips or dried fruits for different flavors
  • 1/2 cup milk almond milk or any plant-based milk can be used for non-dairy

Equipment

  • Muffin tin
  • Blender or Food Processor
  • mixing bowl
  • whisk or spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare a muffin tin with paper liners or grease with coconut oil.
  2. Blend cottage cheese until smooth and creamy, then set aside.
  3. In a bowl, combine blended cottage cheese, coconut sugar, mashed bananas, and eggs. Stir until creamy.
  4. Drizzle melted coconut oil into the mixture and stir until well incorporated.
  5. In another bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Add milk and fold in chopped nuts until evenly distributed.
  8. Spoon batter into muffin cups, filling about 3/4 full, and bake for 25-30 minutes until a toothpick comes out clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 80IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

These muffins are perfect for breakfast or a healthy snack and can be frozen for later enjoyment.

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