Name: Banana Cottage Cheese Muffins
Prep time: 10 min
Cook time: PT-487992H53M33S
Total time: 30 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1 cup cottage cheese; 2 large eggs; 1 ½ cups whole wheat flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp ground cinnamon; ¼ tsp salt; 2 tbsp honey (or maple syrup); 1 tsp vanilla extract; ¼ cup unsweetened applesauce

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These Banana Cottage Cheese Muffins are a delightful, moist, and protein-packed treat that’s perfect for breakfast, snacks, or even dessert. The combination of ripe bananas and cottage cheese creates a soft texture with a subtle tang, while the bananas add natural sweetness and flavor. With just the right amount of sweetness and a hint of nuttiness, these muffins are sure to become a staple in your kitchen. Banana Cottage Cheese Muffins

Why You’ll Love This Recipe

I love these Banana Cottage Cheese Muffins because they are a great way to sneak in some extra protein without compromising on flavor. The cottage cheese adds richness and moisture, making the muffins incredibly soft and fluffy. The ripe bananas bring natural sweetness, so there’s no need for added sugar. They’re also a fantastic breakfast option or a mid-day snack when I’m craving something wholesome yet delicious.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

2 ripe bananas, mashed
1 cup cottage cheese
2 large eggs
1 ½ cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
2 tbsp honey (or maple syrup)
1 tsp vanilla extract
¼ cup unsweetened applesauce

Directions

Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
In a large bowl, mash the bananas until smooth. Stir in the cottage cheese, eggs, honey, and vanilla extract until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Spoon the batter evenly into the muffin cups, filling each about two-thirds of the way.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 muffins. The total preparation time is around 10 minutes, and the baking time is approximately 18-20 minutes. So, from start to finish, you can expect to spend about 30 minutes making these muffins.

Variations

If I want to mix things up, I love adding a few variations to this recipe:

Add-ins: Throw in some chopped nuts like walnuts or pecans for a bit of crunch. You can also add chocolate chips or dried fruit like raisins for a sweeter touch.
Flour swaps: I sometimes use almond flour or oat flour for a gluten-free version, just be sure to adjust the baking time as needed.
Spices: For extra flavor, I add a pinch of nutmeg or a little ground ginger along with the cinnamon.

Storage/Reheating

These muffins can be stored at room temperature in an airtight container for 2-3 days. If I want them to last longer, I store them in the fridge, where they’ll stay fresh for about a week. To reheat, I pop them in the microwave for about 20-30 seconds or in the oven at 350°F for 5-7 minutes. You can also freeze them for up to 3 months. Just wrap them individually in plastic wrap or foil before freezing, and thaw them in the fridge overnight when ready to enjoy.

FAQs

Can I use regular flour instead of whole wheat flour?

Yes, you can swap whole wheat flour with all-purpose flour if that’s what you prefer. However, using whole wheat flour adds extra fiber and nutrition.

Can I make these muffins vegan?

To make these muffins vegan, substitute the eggs with flax eggs and use a dairy-free cottage cheese alternative. You can also replace honey with maple syrup or agave nectar.

Can I use a different sweetener instead of honey?

Absolutely! I often substitute honey with maple syrup, agave nectar, or even stevia for a sugar-free option.

How ripe should the bananas be for these muffins?

The riper the bananas, the better! Overripe bananas, with brown spots on the skin, provide the best sweetness and flavor for the muffins.

Can I double this recipe?

Yes, you can easily double this recipe if you’re planning to make a bigger batch. Just make sure you have a large enough bowl and muffin tin to accommodate the extra batter.

Conclusion

These Banana Cottage Cheese Muffins are the perfect balance of healthy and indulgent. With their fluffy texture, natural sweetness, and high protein content, they’re sure to satisfy any craving. Whether you’re making them for breakfast, a snack, or a quick treat, they’re an easy and nutritious option that everyone will love. Enjoy baking and, most importantly, enjoy eating these muffins!

Banana Cottage Cheese Muffins