Banana cottage cheese muffins

A hand with yellow-painted nails holds a sliced muffin with visible chocolate chunks; in the background is a plate with another half of the muffin topped with a pat of butter.

4.84 from 6 votes

Banana cottage cheese muffins

Made with simple and wholesome ingredients, these banana cottage cheese muffins pack a protein punch without any protein powder. Enjoy them for breakfast, as an afternoon snack, or take them on the go for a picnic. Grab your ripe bananas and just 1 large mixing bowl and let's bake!

Prep Time10

Cook Time30

Cooling Time40

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 386kcal

Author: Mika Kinney

Ingredients

2 cups all-purpose flour gluten-free 1:1 works too
½ cup almond flour or extra flaxseeds
½ cup ground flax seeds or hemp seeds
1 teaspoon cinnamon
¼ teaspoon nutmeg can sub 2 teaspoon pumpkin pie spice for cinnamon and nutmeg
2.5 tsps baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 cups cottage cheese blended, low-fat, 16 oz container
½ cup butter melted, or coconut oil
3 eggs if doing a half batch, use 1 egg
1 tablespoon vanilla extract
¾ cup maple syrup or agave
2 bananas ripe, mashed
1 cups chocolate chips use mini if making mini muffins

Instructions

Preheat oven to 350 degrees F. If you're using a metal muffin tin (not silicone), use foil liners or spray paper liners with non-stick spray well!
Mash the 2 bananas in a large bowl then add the 2 cups cottage cheese (blended), ½ cup butter, 3 eggs, 1 tablespoon vanilla extract, ¾ cup maple syrup, and mix well until combined.
NOTE! The easiest way to blend cottage cheese is to blend the whole tub. If you don't have enough in the blender, it won't work. So, either blend all of it, use an immersion blender, or pop the cottage cheese, eggs, maple syrup, and vanilla into the blender and blend until all the curds are gone.
Then add the 2 cups all-purpose flour, ½ cup almond flour, ½ cup ground flax seeds, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 2.5 tsps baking powder, ½ teaspoon baking soda and ¾ teaspoon salt and gently fold it all together (it will be a bit lumpy stil
Gently fold in the 1 cups chocolate chips. Then scoop into a lined muffin tin, filling only every other one. This is key to getting tall, bakery-style muffins. Fill them really full, almost domed. You’ll have to work in batches, but it’s worth it!
For extra yumminess, top with a cinnamon sugar mixture (¼ cup sugar to 1 tablespoon cinnamon) before baking.
Bake at 350 degrees F for 25-30 minutes.
Mini ones only bake for 15 or so minutes.
Remove from the oven. Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!

Video

Notes

Storage: You can keep these muffins on the counter in an airtight container for up to 5 days or in the fridge for up to 1 week. They also freeze great! They will keep for up to 3 months in the freezer.

Can I use frozen bananas?
Sure! Just let them thaw or thaw them in the microwave first.

Can I ripen bananas quickly?
Yep! Depending on your time, you can leave them in a paper bag overnight. Or, bake them on a sheet tray with the peel on at 350 degrees for 10 minutes. Just be careful when they come out of the oven - they will be very brown and very hot.

Nutrition