Banana Cottage Cheese Muffins

Two chocolate chip banana muffins are stacked on a cooling rack, with one muffin missing a bite. Bananas and more muffins are visible in the background.

These banana cottage cheese muffins use regular all-purpose flour for a classic bakery crumb, and the cottage cheese disappears into the batter for extra moisture and protein.

Course Breakfast, Muffins, Snack

Cuisine American

Diet Vegetarian

Keyword banana cottage cheese muffins, banana muffins

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 211

Author Robyn Conley Downs

Equipment

Muffin Tin

Ingredients

2 large overripe bananas, mashed (about 1 cup / 225g)
1 cup cottage cheese (225g)
2 large eggs
⅓ cup packed brown sugar (65g)
¼ cup neutral oil, such as avocado or vegetable oil (60ml)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups all-purpose flour (240g)
⅓ cup mini chocolate chips (55g) optional, plus more for topping

Instructions

Preheat and Prep: Preheat the oven to 375°F and line a 12-cup muffin tin with parchment paper liners and spray with nonstick spray.
Mix the Wet Ingredients: In a large bowl, mash the bananas until mostly smooth. Add the cottage cheese, eggs, brown sugar, oil, vanilla, cinnamon, baking powder, and baking soda. Whisk well until no white lumps remain
Add the Flour: Add the flour and salt and fold gently with a rubber spatula until just combined, stopping as soon as no dry streaks remain. Add in the chocolate chips if using, saving a few for the tops.
Bake: Divide the batter evenly among the muffin cups. Press a few extra chocolate chips onto the top of each muffin if using.
Bake for 18-22 minutes until the tops are set and golden and a toothpick inserted in the center comes out clean. A few moist crumbs are fine.
Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Here's my perfect banana bread with cottage cheese if you'd rather make a loaf version!
Due to the cottage cheese, I prefer to store these in the fridge after the first day.

Nutrition