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Banana Cottage Cheese Muffins

Banana cottage cheese muffins deliver a fluffy crumb with a smooth, protein-rich batter thanks to fully blended cottage cheese. These golden-brown muffins bake with ripe banana flecks and a tender finish using a quick whisk-and-stir method.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Mashed ripe banana
  • 1 cup mashed ripe banana Ripe and soft for easier blending.
Cottage cheese
  • 1 cup cottage cheese Blend until smooth to hide curds.
Eggs
  • 2 large eggs
Honey
  • 0.3333333333 cup honey Use for natural sweetness.
Vanilla extract
  • 1 tsp vanilla extract
Oat flour
  • 1.5 cup oat flour
Baking powder
  • 1 tsp baking powder
Baking soda
  • 0.5 tsp baking soda
Ground cinnamon
  • 0.5 tsp cinnamon
Salt
  • 0.25 tsp salt Pinch of salt; adjust to taste.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and line a 12-cup muffin pan with liners.
Mix the dry ingredients
  1. Whisk the oat flour, baking powder, baking soda, cinnamon, and salt together in a bowl until evenly combined.
Blend the wet ingredients
  1. Blend the banana, cottage cheese, eggs, honey, and vanilla until smooth.
Combine batter
  1. Pour the wet mixture over the dry ingredients and stir gently until just combined to keep the muffins fluffy.
Fill the muffin cups
  1. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake
  1. Bake for 25 to 28 minutes at 350°F, until golden and a toothpick comes out clean.

Notes

For the smoothest crumb, blend the cottage cheese until fully smooth so the curds disappear. Store muffins in an airtight container in the fridge for up to 4 days or freeze up to 2 months. For a dairy-free version, use plain dairy-free cottage cheese and follow the same baking time.