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Banana Cottage Cheese Muffins Recipe

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4.1 from 14 reviews

These Banana Cottage Cheese Muffins are a moist, flavorful treat perfect for breakfast or a healthy snack. Made with ripe bananas, creamy cottage cheese, and a hint of cinnamon, they offer a delicious protein-packed twist on classic banana muffins. Mini chocolate chips add a touch of sweetness and can be adjusted to taste. Easy to make and naturally sweetened with brown sugar, these muffins are sure to satisfy your cravings in just 28 minutes.

  • Total Time: 28-32 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 large overripe bananas, mashed (about 1 cup / 225g)
  • 1 cup cottage cheese (225g)
  • 2 large eggs
  • ⅓ cup packed brown sugar (65g)
  • ¼ cup neutral oil, such as avocado or vegetable oil (60ml)
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Dry Ingredients

  • 2 cups all-purpose flour (240g)
  • ⅓ cup mini chocolate chips (55g) optional, plus more for topping

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with parchment paper liners and lightly spray them with nonstick spray to ensure the muffins release easily after baking.
  2. Mix the Wet Ingredients: In a large bowl, mash the overripe bananas until mostly smooth. Add the cottage cheese, eggs, brown sugar, oil, vanilla bean paste, cinnamon, baking powder, and baking soda. Whisk the mixture well until fully blended and no white lumps remain from the baking powder or soda.
  3. Add the Flour: Sift in the all-purpose flour and sprinkle on the kosher salt. Gently fold the flour mixture into the wet ingredients using a rubber spatula. Mix just until no dry streaks remain, being careful not to overmix to maintain a tender texture. If using, fold in the mini chocolate chips, reserving a few to press on top before baking.
  4. Fill the Muffin Cups: Evenly divide the batter among the prepared muffin cups. Optionally, press a few extra mini chocolate chips on top of each muffin for a decorative and tasty finish.
  5. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when the tops are set and golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  6. Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.

Notes

  • Use overripe bananas with lots of brown spots for maximum sweetness and moisture.
  • If you prefer, substitute brown sugar with coconut sugar or maple syrup, but adjust wet ingredients to maintain batter consistency.
  • The cottage cheese adds protein and moisture but can be replaced with Greek yogurt if unavailable.
  • For a gluten-free version, use a 1:1 gluten-free flour blend suitable for baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat muffins in a microwave for 15-20 seconds for a warm treat.
  • Omitting the chocolate chips yields a more subtle, wholesome flavor great for picky eaters.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 18-22 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/banana-cottage-cheese-muffins-recipe/