Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 88 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Banana Cottage Cheese Muffins are a wholesome and delicious treat perfect for breakfast or dessert. Combining ripe bananas, creamy cottage cheese, and wholesome oats, these muffins are naturally sweetened with coconut sugar and offer a delightful moist texture with a subtle hint of cinnamon and vanilla. Topped with crunchy walnuts, they provide a satisfying balance of flavors and nutrients.

Ingredients

Scale

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
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/3 cup milk

Add-ins

  • 1/2 cup chopped nuts (walnuts preferred)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and prepare a muffin tin by placing liners or lightly greasing the cups.
  2. Blend Cottage Cheese: Add the cottage cheese to a blender or food processor and blend until smooth and creamy to ensure a tender texture in the muffins.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the blended cottage cheese, coconut sugar, mashed bananas, and eggs until smooth and uniform.
  4. Add Oil: Stir in the coconut oil (or your chosen oil) until fully incorporated into the mixture.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, quick oats, baking powder, baking soda, salt, and cinnamon.
  6. Combine Wet and Dry Mixtures: Gently fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until combined to avoid overmixing.
  7. Fold in Milk and Nuts: Add the milk and chopped walnuts, folding them evenly throughout the batter.
  8. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each to the top. Optionally, sprinkle extra chopped walnuts on top for added crunch.
  9. Bake: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the muffins to cool on a wire rack for about 10 minutes before serving, or enjoy warm if preferred.

Notes

  • Ensure not to overmix the batter to keep the muffins light and fluffy.
  • Feel free to substitute walnuts with other nuts like pecans or almonds.
  • You can use any milk of your choice including dairy-free alternatives.
  • For a sweeter muffin, add a bit more coconut sugar or drizzle honey on top after baking.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw before serving.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 275 kcal
  • Sugar: 9 g
  • Sodium: 140 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 55 mg

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