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Banana Cottage Cheese Muffins

Banana Cottage Cheese Muffins

Soft, moist, and protein-packed muffins with mashed banana, creamy cottage cheese, cinnamon, and nuts. Perfect for breakfast, snacking, or lunchboxes, and freezer-friendly for convenience.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 people
Calories 275 kcal

Equipment

  • 1 muffin tin lined or greased
  • 1 blender or food processor
  • 1 mixing bowl
  • 1 spatula

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 3/4 cup coconut sugar
  • 2 eggs
  • 1 cup cottage cheese
  • 1/4 cup coconut oil or any oil
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 ripe bananas mashed
  • 1/2 cup chopped nuts
  • 1/3 cup milk

Instructions
 

  • Preheat oven to 350°F (180°C) and prepare muffin tin with liners or lightly grease.
  • Blend cottage cheese until smooth and creamy using a blender or food processor.
  • In a large bowl, whisk blended cottage cheese, coconut sugar, mashed bananas, and eggs until smooth.
  • Add oil and mix until fully combined.
  • Gently fold in flour, oats, baking powder, baking soda, salt, and cinnamon until just combined.
  • Fold in milk and chopped nuts evenly.
  • Divide batter evenly into muffin cups and optionally sprinkle extra nuts on top.
  • Bake for 25 to 30 minutes until a toothpick inserted comes out clean.
  • Cool muffins on a wire rack before serving or enjoy warm.

Notes

  • Use ripe bananas for natural sweetness.
  • Substitute nuts with seeds for a nut-free option.
  • Freeze leftover muffins for up to 3 months.
  • Do not overmix batter to keep muffins tender.