Cottage Cheese Banana Muffins Recipe
Cottage cheese banana muffins are a great healthy snack that you can make in bulk and have ready to grab and go. My whole family loves these muffins, they are really moist from the cottage cheese and banana, and perfectly sweet without being over the top. They even have whole wheat flour for a good dose of whole grains, protein from cottage cheese, and have no refined sugar. What’s not to love!
If you are looking for more healthy muffin recipes, try my healthy apple cinnamon muffins!
Why You Will Love These Muffins
Boost of Protein – Cottage cheese adds a little extra protein to these muffins, making these them more filling and nourishing. Cottage cheese is the secret ingredient that makes these muffins so so good!
Naturally Sweetened – No refined sugar! These muffins are sweetened with a little bit of real maple syrup, and the bananas add a little more natural sweetness.
Made with Whole Grains – Whole wheat flour adds fiber and nutrients, a better alternative to refined white flour.
Perfectly Moist – Ok I’m sorry if you don’t like that word, but it’s really the only way to describe these cottage cheese muffins! The combination of bananas and cottage cheese give them the perfect moist fluffy texture.
Kid-Friendly & Great for Snacks – Perfect for breakfast, lunchboxes, or snacks. These muffins don’t last long in my house.
Quick & Easy to Make – I’m all about easy snacks, and simple ingredients and minimal prep time are important for me when I’m prepping snacks for the week. I don’t have time for super long recipes, and I would imagine you don’t either!
Versatile – You can mix in nuts, chocolate chips, or fruit for extra flavor and texture.
Ingredients in Cottage Cheese Banana Muffins
You will need just a few real food, simple ingredients for this healthy muffin recipe:
Bananas – This is a great way to use those overripe bananas sitting on your countertop. Ripe bananas make for really sweet muffins without added sugar!
Coconut Oil (melted) – My favorite alternative to refined seed oils or vegetable oils. Coconut oil is a great healthy fat and works so well in recipes!
Cottage Cheese – my preference is plain whole milk cottage cheese, but you can use your favorite kind.
Whole Eggs – I love to use pastured eggs in all my recipes for the best nutrition & quality!
Real Maple Syrup – Just a touch of real maple syrup gives these muffins great flavor and just a touch of sweetness.
Whole Wheat Flour – My favorite flour to use in this recipe is freshly milled soft white wheat. If you don’t have whole wheat flour, you can substitute all purpose flour. no problem.
Vanilla extract
Baking Powder
Baking Soda
Salt
Optional mix ins: Mini Chocolate Chips, nuts, or fruit
Other Supplies You Will Need
- Muffin Tin
- Paper muffin liners or oil for greasing
- Two large glass bowls or mixing bowls
- Large Spoon
- Measuring cups & measuring spoons
How To Make Cottage Cheese Banana Muffins
Preheat the oven to 350, and line a muffin tin with paper liners (or grease it with some oil)
Combine all the wet ingredients in a large bowl: Mash the bananas, and add the melted coconut oil, eggs, cottage cheese, maple syrup, and vanilla extract. Mix well.
In a separate bowl, mix the flour, baking powder, baking soda, and salt together.
Slowly add the dry ingredients to the wet ingredients and stir until just combined. Try not to over mix!
If you are adding any mix-ins, stir them in now. This time we did mini chocolate chips!
Pour the muffin batter into the prepared muffin pan, filling each cup about 2/3 full. This recipe makes about 18 muffins.
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the middle comes out clean. The muffins should be just lightly golden brown on the top. Remove the warm muffins from the muffin tin and let them cool on a wire baking rack until cool.
Once the muffins are completely cool, store them in an airtight container. At room temperature they will keep for a few days, or you can freeze them for longer storage. Frozen they should last about three months.
Freeze Ahead For Easy Grab & Go
These muffins are a great option for meal prep or snack prep! You can freeze them individually for easy grab & go. Just store them in an airtight container in the freezer
Frequently Asked Questions
Cottage Cheese Banana Muffins
Equipment
- 1 Muffin tin
- paper liners or oil for greasing
- 2 large glass bowls
- spoon for mixing
- Measuring Cups / Spoons
Ingredients
- 2 ripe bananas
- 1 cup cottage cheese
- 2 whole eggs
- 1/4 cup melted coconut oil
- 1/4 cup real maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup mix-ins optional (like chocolate chips, nuts, or fruit)
Instructions
- Preheat the oven to 350 degrees, and line a baking tin with paper liners. If you don't have liners, you can grease the pan with a little bit of coconut oil or butter.
- Mash the bananas in a large bowl, and then add in the rest of the wet ingredients. Add the eggs, cottage cheese, coconut oil, maple syrup, and vanilla extract. Stir everything together.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt together.
- Slowly add the dry ingredients to the wet ingredients and stir until just combined. Try not to over mix!
- Add any mix-ins, and stir to combine.
- Scoop the muffin batter into the prepared muffin pan. Fill each one about 2/3 full. This recipe makes 18 muffins.
- Bake the muffins for 18-20 minutes, or until they are cooked through and a toothpick inserted into the middle comes out clean.
- Remove the muffins to a wire cooling rack and let them cool completely. Repeat with the remaining batter until you have cooked all of the muffins.
- Once the muffins are completely cool, store in an airtight container.
Like cottage cheese recipes? Try my cottage cheese scrambled eggs, or my cottage cheese pancakes.
