Description
These Banana Cottage Cheese Muffins are a delightful, moist, and protein-packed treat, perfect for breakfast, snacks, or dessert. The bananas add natural sweetness while the cottage cheese provides richness and moisture, resulting in fluffy, soft muffins.
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
Instructions
- 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.
Notes
- This recipe makes about 12 muffins.
- Feel free to add in nuts, chocolate chips, or dried fruit for extra flavor and texture.
- For a gluten-free option, swap the whole wheat flour for almond or oat flour.
- These muffins can be stored at room temperature for 2-3 days or in the fridge for up to a week.
- They can be frozen for up to 3 months, and reheated in the microwave or oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
