Banana Cottage Cheese Muffins Recipe

Introduction

These Banana Cottage Cheese Muffins are a delightful blend of wholesome ingredients and natural sweetness. Moist, tender, and packed with texture, they make the perfect snack or breakfast treat. Plus, they’re easy to whip up and great for using ripe bananas.

Ingredients

• 1 1/2 cup 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 other oil of your choice)
• 1 1/2 teaspoon 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

1. Step 1: Preheat your oven to 180°C (350°F) and prepare a muffin tin by lining it with paper liners or lightly greasing each cup.
2. Step 2: Blend the cottage cheese in a blender or food processor until smooth and creamy for a better texture in the muffins.
3. Step 3: In a large bowl, combine the blended cottage cheese, coconut sugar, mashed bananas, eggs, and vanilla extract. Whisk until smooth and uniform.
4. Step 4: Stir in the coconut oil until the mixture is fully incorporated.
5. Step 5: Add the dry ingredients—flour, oats, baking powder, baking soda, salt, and cinnamon—to the wet mixture. Gently fold with a spatula until just combined; avoid overmixing.
6. Step 6: Fold in the milk and chopped nuts evenly throughout the batter.
7. Step 7: Divide the batter evenly into the muffin cups, filling them to the top. Optionally, sprinkle extra nuts on top for added crunch.
8. Step 8: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the muffins to cool on a wire rack before serving, or enjoy one warm right out of the oven.

Tips & Variations

• Use ripe bananas for the best sweetness and moisture in your muffins.
• Swap coconut oil for melted butter or olive oil depending on your taste preference.
• Add chocolate chips or dried fruit to the batter for extra flavor.
• For a nut-free version, omit the nuts or replace them with seeds like pumpkin or sunflower.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, regular granulated sugar or brown sugar can be used as a substitute. Coconut sugar adds a subtle caramel flavor, but other sugars will work fine as well.

Are these muffins gluten-free?

This recipe uses all-purpose flour and oats, which normally contain gluten. To make them gluten-free, use certified gluten-free flour and oats.

Banana Cottage Cheese Muffins Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

These Banana Cottage Cheese Muffins are a moist and flavorful treat combining the natural sweetness of ripe bananas with creamy cottage cheese and wholesome oats. Perfect as a healthy breakfast or snack, they are lightly sweetened with coconut sugar and enriched with chopped nuts for added texture.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Dry Ingredients

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

Add-ins

• 1/2 cup chopped nuts (walnuts recommended)

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and prepare a muffin tin by lining it with muffin liners or greasing it lightly to prevent sticking.
2. Blend Cottage Cheese: Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy. This ensures a smoother texture in your muffins.
3. Mix Wet Ingredients: In a large mixing bowl, combine the blended cottage cheese with coconut sugar, mashed bananas, and eggs. Whisk thoroughly until the mixture is smooth and uniform in consistency.
4. Add Oil: Stir in the coconut oil gradually until it is fully incorporated into the wet mixture.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, quick oats, baking powder, baking soda, salt, and cinnamon.
6. Mix Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; mix until just combined to maintain a tender crumb.
7. Incorporate Milk and Nuts: Add the milk and chopped nuts to the batter and fold them in evenly.
8. Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups, filling each right to the top. Optionally, sprinkle extra chopped nuts on top for a crunchy finish. Bake in the oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Remove muffins from the oven and allow them to cool on a wire rack before serving. They can also be enjoyed warm for a comforting snack.

Notes

• For a nut-free version, omit the chopped nuts or substitute with seeds like sunflower or pumpkin seeds.
• Using overripe bananas will enhance the natural sweetness and moisture of the muffins.
• You can substitute all-purpose flour with a gluten-free blend for a gluten-free option, but texture may vary.
• Ensure not to overmix the batter to keep muffins light and fluffy.
• Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Reheat muffins briefly in the microwave or oven before serving for the best flavor.

Keywords: banana muffins, cottage cheese muffins, healthy muffins, breakfast muffins, oat muffins, coconut sugar muffins, nutty muffins, easy muffin recipe