Banana Cottage Cheese Muffins
These Banana Cottage Cheese Muffins are a great way to get extra protein in, especially for picky little eaters. They taste like banana bread, but with extra staying power and are delicious on their own or topped with a little nut butter.
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If you’re looking for a new high protein snack, look no further.
These banana cottage cheese muffins are it! Cottage cheese is having a moment right now – people are obsessed with it.
I can see why – it is high in protein. But this is nothing new. It’s versatile in baking, though, which is a major plus for these cottage cheese banana muffins.
Plus, they are a great way to hide cottage cheese in recipes if you don’t like the taste or texture.
Why You’ll Love Banana Cottage Cheese Muffins
- High in protein – Perhaps the obvious point for these cottage cheese banana muffins is that they are high in protein. A great protein for toddler lunches or for on-the-go (like a road trip snack for kids!)
- Serving of fruit – I love making banana muffins and swapping out the other flavors. These banana muffins with cottage cheese are a great use of those ripe bananas – don’t throw them out!
- Ready in under 30 minutes – When your kids start asking for a sweet treat, make these tasty cottage cheese banana bread muffins instead! Add fun sprinkles or chocolate chips for extra mom points.
- Great for babies, toddlers, kids and adults – These cottage cheese muffins are great for EVERYONE! Freeze any extras for later.
- Easy meal prep snack – As a busy mom of three, I’ve learned that I have to meal prep at least 1 snack each week, whether it’s oatmeal bites or some sort of baked goods. Meal prep snacks are so clutch for busy, on-the-go weeks!
Ingredients
Here’s what you’ll need to make this cottage cheese banana muffins recipe.
- bananas- You’ll need two, and try to get them as ripe as possible!
- cottage cheese – Our secret ingredient! Like yogurt, cottage cheese adds such a nice moist texture to baked goods. I used low fat because that’s what I had on hand. Full fat or reduced fat also works.
- white whole wheat flour – All purpose or whole wheat flour also works.
- ground flax seed – Ground flax seeds add a punch of extra nutrition in the form of protein, fiber, healthy fats and micronutrients. You could also sub in hemp seeds.
- butter – I love buttery muffins, but if you prefer, coconut oil works.
- eggs – Flax eggs should also work if you prefer to keep these muffins egg-free.
- maple syrup – I prefer maple syrup as a sweetener, but if you’re on team honey, honey works great as well. Just make sure not to offer these to babies under age 1 if you use honey.
- vanilla extract
How to Make Cottage Cheese Banana Muffins
First, preheat your oven to 350 degrees F.
While the oven is preheating, mix your dry ingredients (flour, spices, flax seed).
Then, in a separate bowl, mix your wet ingredients, including butter, mashed ripe bananas, eggs, cottage cheese, maple syrup and vanilla extract.
Then, mix the dry and wet batter together, and spoon the batter into your silicone muffin pan or baking pan.
This is where you could add any add-in’s, like nuts, seeds or chocolate chips.
Bake for 22-26 minutes, or until cooked through.
Use the toothpick trick to determine doneness – if a toothpick (or fork) comes out clean, then they are cooked through.
Make sure to let them cool before enjoying! I love to top with melted butter or peanut butter.
Tips for Success
Here are some tips that I’ve gathered after testing the recipe so many times!
- Make extra to freeze for later – I love having extra banana cottage cheese muffins on hand in the freezer. I take one out for my daughter’s lunch and it’s thawed by lunchtime.
- Great for giving to friends and family – If you have a neighbor or friend who is pregnant or just had a baby, these are a great postpartum snack!
- If you need to ripen your bananas quickly, place them (unpeeled) on a baking sheet and bake for 1 hour.
- I recommend using muffin liners or a silicone muffin pan because they slide out so easily!
- After you mix your wet and dry batter, you can add any add-in’s, such as mini chocolate chips, sprinkles, nuts, seeds, etc.
- To freeze for later, let them cool completely and place in a single layer in a stasher bag or freezer bag for up to 3 months. To reheat, place in the microwave in 10 second increments or in the toaster oven.
TRY some of these other muffin recipes!
Banana Cottage Cheese Muffins
Ingredients
- 1 1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 3 Tbsp ground flax seed
- 2 ripe bananas
- 1 cup cottage cheese I used low fat
- ¼ cup butter, melted
- 2 eggs
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees and grease a muffin tin or line with muffin liners.
- In a large bowl, mix dry ingredients (flour through spices).
- In a separate bowl, combine bananas, cottage cheese, butter, eggs, maple syrup, vanilla extract.
- Combine the flour mixture with the banana cottage cheese mixture.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Equipment
Nutrition
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Support Bucket List TummyThanks, Sarah! Would this recipe work to bake in a loaf pan? Any adjustments needed for that?