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Banana Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Banana Cottage Cheese Muffins are moist, flavorful, and packed with wholesome ingredients like oats, coconut sugar, and ripe bananas. The smooth cottage cheese adds a creamy texture and a protein boost, making these muffins perfect for a nutritious breakfast or snack. With the warm hint of cinnamon and crunchy walnuts, they satisfy your sweet tooth while keeping things relatively healthy.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 3/4 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Wet Ingredients

  • 2 eggs
  • 1 cup cottage cheese
  • 1/4 cup coconut oil (or any other oil of your choice)
  • 1 teaspoon vanilla extract
  • 3 ripe bananas (mashed)
  • 1/3 cup milk

Add-ins

  • 1/2 cup chopped nuts (walnuts)

Instructions

  1. Preheat and prep: Preheat your oven to 180°C (350°F) and prepare a muffin tin with liners or lightly grease it to prevent sticking.
  2. Blend cottage cheese: Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy, ensuring a better texture in the muffins.
  3. Mix wet base: In a large mixing bowl, combine the blended cottage cheese, coconut sugar, mashed bananas, and eggs. Whisk thoroughly until smooth and uniform.
  4. Add oil: Stir in the coconut oil (or your preferred oil) until fully incorporated into the wet mixture.
  5. Combine dry ingredients: Add the flour, oats, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Gently fold them together with a spatula just until combined to avoid overmixing.
  6. Add milk and nuts: Fold in the milk and chopped walnuts evenly through the batter for moisture and crunch.
  7. Fill muffin cups: Divide the batter evenly among the muffin cups, filling them up to the top. Optionally, sprinkle extra walnuts on top for added texture.
  8. Bake: Place the tray in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool and serve: Allow the muffins to cool on a wire rack before serving. Enjoy warm or at room temperature.

Notes

  • You can substitute coconut oil with any neutral oil like vegetable or canola oil.
  • For a dairy-free version, replace cottage cheese with a plant-based creamy alternative and use a non-dairy milk substitute.
  • Ensure bananas are ripe for maximum sweetness and moisture.
  • Do not overmix the batter; it can make the muffins dense and tough.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Find it online: https://yumbara.com/banana-cottage-cheese-muffins-recipe/