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A white plate holds three golden-brown cottage cheese banana muffins, with one sliced in half to show its soft, moist crumb.

High-Protein Banana Cottage Cheese Muffins

These high-protein banana cottage cheese muffins are a game-changer for busy mornings and healthy meal prep. They're incredibly moist, flavorful, and this easy recipe will quickly become a new family favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 250 g Ripe Bananas, mashed about 1 cup
  • 150 g Cottage Cheese about ⅔ cup
  • 80 g Honey or maple syrup about ¼ cup
  • 2 Large Eggs
  • 180 g All-Purpose Flour about 1 ½ cups
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt

Equipment

  • 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

Method
 

  1. 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.