Looking for the perfect healthy snack that’s both easy and delicious? You’ve found it! These high-protein banana cottage cheese muffins are a game-changer for busy mornings and healthy meal prep. Made in a blender in under 30 minutes, they’re incredibly moist, naturally gluten-free, and kid-approved. This is an easy cottage cheese banana muffins recipe you’ll make every now and then.
ALL SECTIONS
Why This Will Be Your Go-To Healthy Muffin Recipe
There are so many things to love about this simple recipe.
- Amazing Texture and Taste: This method creates the best cottage cheese banana muffins with a wonderfully soft, moist crumb and a sweet flavor that comes from the bananas.
- Simple Cleanup: The entire batter is mixed together in your blender, which means you will not have a sink full of bowls to wash when you are done baking.
- Great for the Whole Family: They are a perfect kid-friendly snack that you can feel good about. They are filling enough for a quick breakfast and satisfying enough for an afternoon treat.
- Perfect for Meal Prep: This is the ultimate recipe for easy banana cottage cheese muffins that you can make ahead for a week of delicious grab-and-go snacks.
- High Protein Content: They will keep you full and satisfied for hours, making them a smart choice for breakfast or an afternoon snack.
Ingredients for Banana Cottage Cheese Muffins
- Ripe Bananas: These provide most of the sweetness and keep the muffins moist. Make sure they have plenty of brown spots for the best flavor.
- Cottage Cheese: This is the key to a tender texture and a great boost of protein. It blends in completely, so you only notice the rich results.
- Honey or Maple Syrup: A touch of liquid sweetener adds to the flavor and helps create a soft crumb. Either one works perfectly.
- Eggs: Needed to bind the ingredients and give the muffins structure so they hold their shape.
- All-Purpose Flour: This creates the base and light texture for the muffins. You can swap for wholemeal flour for a heartier, more dense muffin.
- Baking Powder & Baking Soda: This pair of leavening agents works together to make the muffins rise high and become wonderfully fluffy.
- Cinnamon: Adds a touch of warm spice that perfectly complements the sweet banana flavor.
- Salt: Just a small amount is all you need to balance the sweetness and bring all the flavors together.
Equipment
You will not need much for this simple recipe.
- Blender or food processor
- A large bowl
- Standard 12-cup muffin tray
- Ice cream scoop or a large spoon
- Measuring cups and spoons
- Wire cooling rack
How To Make Banana Cottage Cheese Muffins
Method Instructions
- Get Ready to Bake: To start, let’s get your oven preheating to 350°F (180°C). While it warms up, go ahead and line a standard 12-cup muffin tray with paper liners so it’s ready for the batter.
- Create the Creamy Base: Now for the wet ingredients. In the blender, add the mashed bananas, cottage cheese, eggs, and honey (or maple syrup). You’ll want to blend this on high until it becomes completely smooth and creamy.
- Mix the Dry Goods: While the wet mixture waits, let’s handle the dry ones. In a large bowl, simply whisk together the flour, baking powder, baking soda, cinnamon, and salt. This quick step ensures all the leavening agents are evenly distributed for a perfect rise.
- Put it All Together: It’s time to make the batter. Pour the smooth wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold them into each other just until you no longer see large patches of dry flour. Remember, the key to a tender muffin is not to overmix; a few lumps or streaks are perfectly fine!
- Fill and Bake the Muffins: Your batter is ready! An ice cream scoop works great for dividing it evenly among the muffin cups; fill each one about ¾ of the way full. Pop the tray into the preheated oven and bake for 22-25 minutes. You’ll know they’re done when the tops are golden and a toothpick test comes out clean.
- Let Them Cool: The hardest part is waiting! Let the freshly baked muffins cool in the pan for 10 minutes (time to set properly). Then, move them to a wire rack to cool the rest of the way, ensuring they stay fluffy.
Allow the muffins to rest in the pan for a few minutes before moving them. Transfer them to a wire rack to cool completely, which keeps them soft and prevents sogginess.
Recipe Notes:
- This recipe yields about six medium to large muffins. If you choose to make 8-9 smaller muffins, simply reduce the baking time by a few minutes, and start checking for doneness around the 18-minute mark.
- For a heartier, more dense muffin, you can swap the all-purpose flour for wholemeal flour.
Why This Recipe Works
Understanding what each ingredient does is the key to a perfect bake. This recipe relies on a few simple items that work together to create a fantastic result.
Cottage Cheese
Cottage cheese is the star ingredient here. It blends completely smooth, so you will not notice its texture at all. Instead, it adds a significant amount of moisture and makes these protein banana muffins cottage cheese a truly satisfying and filling snack.
Ripe Bananas
Using very ripe, spotty bananas is important. They are much sweeter than green or yellow bananas, which means the muffins need less added sugar. They also provide a lot of moisture, contributing to the soft texture of the final muffin.
Give It A Try
And that’s all it takes to make these delicious and High-Protein Banana Cottage Cheese Muffins. This easy and healthy blender muffin recipe is a great option for a quick breakfast or a satisfying snack. If you enjoyed the warm cinnamon spice in these, you should definitely try our decadent Cinnamon Sugar French Toast Muffins for another amazing breakfast treat. If you give this recipe a try, be sure to leave a comment and a star rating below to let us know how it went. Don’t forget to check our Pinterest Boards for daily creative Pins.
Each bite is packed with soft texture, sweet banana flavor, and a hint of warm cinnamon.
Enjoy this healthy, high-protein treat for a satisfying and delicious breakfast on the go.
High-Protein Banana Cottage Cheese Muffins
Ingredients
Equipment
Method
- Get Ready to Bake: To start, let’s get your oven preheating to 350°F (180°C). While it warms up, go ahead and line a standard 12-cup muffin tray with paper liners so it’s ready for the batter.Create the Creamy Base: Now for the wet ingredients. In a blender, add the mashed bananas, cottage cheese, eggs, and honey (or maple syrup). You’ll want to blend this on high until it becomes completely smooth and creamy.Mix the Dry Goods: While the wet mixture waits, let’s handle the dry ones. In a large bowl, simply whisk together the flour, baking powder, baking soda, cinnamon, and salt. This quick step ensures all the leavening agents are evenly distributed for a perfect rise.Put it All Together: It’s time to make the batter. Pour the smooth wet mixture into the bowl with your dry ingredients. Using a spatula, gently fold them into each other just until you no longer see large patches of dry flour. Remember, the key to a tender muffin is not to overmix; a few lumps or streaks are perfectly fine!Fill and Bake the Muffins: Your batter is ready! An ice cream scoop works great for dividing it evenly among the muffin cups; fill each one about ¾ of the way full. Pop the tray into the preheated oven and bake for 22-25 minutes. You’ll know they’re done when the tops are golden and a toothpick test comes out clean.Let Them Cool: The hardest part is waiting! Let the freshly baked muffins cool in the pan for 10 minutes, which gives them time to set properly. After that, carefully move them to a wire rack to cool the rest of the way, ensuring they stay fluffy and not soggy.
Notes
- This recipe yields about six medium to large muffins. If you choose to make 8-9 smaller muffins, simply reduce the baking time by a few minutes, and start checking for doneness around the 18-minute mark.
- For a heartier, more dense muffin, you can swap the all-purpose flour for wholemeal flour.
- To make a gluten-free version, substitute the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking flour blend.
Common Questions Related to Banana Cottage Cheese Muffins
Here are answers to some of the most common questions about making these muffins.
How do I store these muffins so they stay fresh?
To keep the muffins fresh, let them cool completely and then store them in an airtight container. They will last for about three days at room temperature or up to a week in the refrigerator.
Can I freeze these muffins for meal prep?
Yes, these muffins freeze very well. Once they are cool, place them in a single layer inside a freezer-safe bag or container. They can be frozen for up to three months.
What is the best type of cottage cheese to use?
For the best results, choose a small curd cottage cheese. A full-fat (4%) or low-fat (2%) version will give you the richest and most moist muffins. It is best to avoid dry curd or non-fat varieties.
How do I make these muffins with yogurt instead?
If you prefer to use yogurt, you can substitute the cottage cheese with an equal amount of thick Greek yogurt. This will work well, but it may result in a slightly tangier muffin with a different texture.
How can I make these muffins even healthier?
This recipe is already designed to create healthy cottage cheese banana muffins by relying on fruit for sweetness and oats for fiber. The protein from the cottage cheese and eggs also adds to their nutritional value.
Can I make these muffins with no added sugar?
To make these muffins with no sugar added, you can leave out the maple syrup or honey. Just be sure to use very overripe, spotty bananas, as they will provide all the sweetness.
Are these cottage cheese banana muffins gluten free?
This recipe creates gluten-free cottage cheese banana muffins because it uses whole oats instead of wheat flour. For anyone with a high sensitivity, be sure to use oats that are certified gluten-free to prevent any cross-contamination.
How can I make these muffins higher in protein?
These muffins are already a high-protein snack. If you want to increase the protein content even more, you can add one scoop of your favorite vanilla or unflavored protein powder to the blender with the wet ingredients.
How do I make these muffins without flour?
This guide provides the perfect method for making banana cottage cheese muffins no flour. The recipe uses whole rolled oats, which are blended into a fine oat flour and provide all the structure the muffins need.
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