High-Protein Banana Cottage Cheese Muffins

A banana muffin with a crinkled paper liner sits in front of whole bananas and other muffins, all on a light surface.

5 from 1 vote

High-Protein Banana Cottage Cheese Muffins

These high-protein banana cottage cheese muffins are soft, moist, naturally sweetened and perfect for a healthy breakfast or snack.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: easy, healthy, high-protein

Servings: Muffins

Calories: 183kcal

Equipment

Ingredients

1 cup Whole wheat flour
¾ cup All purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Salt
1 cup Cottage cheese see notes
2 medium Bananas 220–230g , ripe
⅓ cup Maple syrup
2 tablespoons Olive oil *see notes
2 Eggs large
1 teaspoon Vanilla extract
⅓ cup Chocolate chips Optional *see notes

US Customary - Metric

Instructions

Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with large paper liners or lightly grease the cups.
Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.
Blend: Add the cottage cheese, bananas, maple syrup, olive oil and vanilla extract to a blender or food processor. Blend until smooth.
Add the eggs: Transfer the cottage cheese mixture to a separate large bowl. Add the eggs and whisk just until combined.
Combine: Add the dry ingredients to the wet mixture. Fold gently with a spatula just until no dry streaks remain. Do not overmix. If using chocolate chips or another mix-in, fold them in now.
Fill: Divide the batter evenly between the 12 large muffin cups, filling each approximately ¾ full. If desired, sprinkle a few additional chocolate chips on top.
Bake: Bake for 18–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid testing directly through a melted chocolate chip.
Cool: Let cool in the pan for about 5–10 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Flour: Since these muffins are on the healthier side, I use a combination of whole wheat and all-purpose flour to add more fiber without making them too dense. You can use only all-purpose flour for lighter, softer and fluffier muffins, or only whole wheat flour for a heartier flavor and denser texture. The whole wheat flour can also be replaced with the same amount of whole spelt flour, which adds fiber and a mild, slightly nutty flavor while giving the muffins a tender, somewhat more delicate crumb.
Cottage cheese: Full-fat cottage cheese will produce the richest and most tender muffins, but low-fat cottage cheese also works. Because it is blended, either small-curd or large-curd cottage cheese can be used.
Sweetener: These muffins are moderately sweet, especially without chocolate chips. For sweeter muffins, add another 1–2 tablespoons of maple syrup. Honey can be used instead, although it will give the muffins a slightly different flavor.
Olive oil: Olive oil helps keep the muffins soft and moist. Use a mild-flavored olive oil so it does not overpower the banana. Melted coconut oil or a neutral oil can be substituted. The oil may be omitted for a lower-fat version, but the muffins will be slightly less tender and may dry out more quickly. If you skip the oil, reduce a couple of tablespoons from the flour or add a couple of tablespoons of milk.
Chocolate chips and Mix-ins: Chocolate chips are optional but add sweetness and pair especially well with banana. Use approximately ⅓ cup (55–60g). You can replace them with chopped walnuts, pecans, raisins or dried cranberries. Keep the total amount of mix-ins to approximately ⅓–½ cup so the muffins do not become too heavy.
Paper liners: Because these muffins are moist and relatively low in fat, they may stick to the paper liners when fresh. After a few hours in the refrigerator, the liners should peel away much more easily. You can also lightly grease the liners before adding the batter.

Nutrition