Can you make banana muffins with cottage cheese?

Absolutely! These banana cottage cheese muffins are a perfect example. The cottage cheese adds moisture, protein, and structure, creating soft, fluffy muffins that feel indulgent but are packed with nutrition.

How does cottage cheese affect baking?

Cottage cheese gives banana muffins a moist, tender crumb while adding protein that helps them hold their shape without needing extra oil or flour. Plus, you won’t even taste the cottage cheese once the muffins are baked.

What are the benefits of cottage cheese in muffins?

Cottage cheese provides several benefits in these cottage cheese banana muffins : - Extra protein to keep you satisfied - Natural creaminess for a moist, fluffy texture - Fewer added oils or fats required - Mild flavor that blends into the batter seamlessly

Can this recipe be made gluten-free?

Yes! These cottage cheese banana muffins already use oats instead of flour. Just be sure to use certified gluten-free oats to make this recipe completely gluten-free.

Is this recipe suitable for make-ahead/freezer storage?

Definitely. These cottage cheese banana muffins freeze well and can be stored for quick breakfasts or snacks. Freeze for up to 2 months and reheat in seconds.

Can I use frozen blueberries instead of fresh ones?

You sure can! Frozen blueberries work great in cottage cheese banana muffins . Just fold them into the batter gently, straight from the freezer, to prevent them from sinking or bleeding color.

High Protein Cottage Cheese Banana Muffins: Easy Breakfast Recipe

Name: Cottage Cheese Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 2 ripe bananas; 2 large eggs; ¼ cup honey; 1½ teaspoons vanilla extract; 1 teaspoon baking powder; 1 teaspoon cinnamon; 2 cups old-fashioned oats

Description

These cottage cheese banana muffins are the perfect high-protein breakfast or snack. Soft, naturally sweet, and made with wholesome ingredients like ripe bananas, cottage cheese, and oats, they come together easily in a blender and freeze beautifully.

Ingredients

Scale

1 cup cottage cheese

2 ripe bananas

2 large eggs

¼ cup honey

1½ teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups old-fashioned oats

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Instructions

1. Preheat oven to 350°F (175°C) and line or grease a muffin tin.

2. In a blender, combine cottage cheese, ripe bananas, eggs, honey, and vanilla. Blend until smooth.

3. Add oats, baking powder, and cinnamon to the blender. Pulse to combine. Blend longer for a smoother texture, or lightly for a heartier muffin.

4. Divide batter evenly among muffin cups, filling each about ¾ full.

5. Bake for 20–25 minutes until muffins are golden and a toothpick inserted comes out clean.

6. Cool for a few minutes, then enjoy or store for later.

Notes

Use very ripe bananas for the sweetest flavor and softest texture.

Full-fat cottage cheese adds extra protein and richness.

For gluten-free muffins, use certified gluten-free oats.

Muffins can be stored in an airtight container for 2 days, refrigerated for 4–5 days, or frozen for 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 7g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg