Cottage Cheese Banana Muffins
Cottage cheese banana muffins are a great healthy snack that you can make in bulk and have ready to grab and go. These muffins 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 and no refined sugar!
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.