These banana cottage cheese muffins are the perfect mix of moist, sweet, and satisfying. They’re loaded with natural sweetness from ripe bananas and pack a protein punch, making them an great grab-and-go breakfast or snack. They’re a great way to enjoy a guilt-free treat alongside your morning cup of coffee!

Protein: 7 grams per serving
These muffins aren’t your typical banana bake—they’re secretly packed with protein. Cottage cheese, egg whites, and even a sprinkle of crushed walnuts bring extra fuel to your day. When I first tried this recipe, I was amazed by how the cottage cheese blends right in, giving the muffins a creamy texture without standing out in flavor. It’s my go-to for a healthy snack that doesn’t feel like a compromise.
Why you will love this recipe
- Naturally Sweetened: Ripe bananas and maple syrup add just the right amount of natural sweetness.
- Protein-Packed: Cottage cheese, egg whites, and walnuts give each bite an extra boost.
- Simple Ingredients: Everything you need is probably already in your kitchen.
- Perfect Texture: Moist, tender, and not too dense.
- Freezer-Friendly: Make a batch and save some for busy mornings.
Key ingredients and substitutions

- Whole wheat flour: Adds a nutty flavor and extra fiber. You can swap it with oat flour or all-purpose flour for different textures.
- Bananas: Use extra-ripe bananas with dark spots for natural sweetness and moisture.
- Cottage cheese: Blended cottage cheese keeps the muffins creamy and adds protein. Lactose-free cottage cheese works too.
- Maple syrup: A touch of natural sweetness without added sugar overload. Honey or agave syrup can sub in if needed.
- Egg whites and eggs: These give structure and protein. Flax eggs work as a vegan alternative.
- Crushed Walnuts: Add crunch and healthy fats. Skip or swap for dark chocolate chips or pumpkin seeds if preferred.
- Light olive oil: Keeps the muffins moist. Coconut oil or melted butter also work.
- Milk of choice: Helps with batter consistency. Use any unsweetened milk, like almond, oat, or dairy milk. Fairlife or Arla Bob are great for a little extra protein.
- Cinnamon and vanilla extract: Elevate the flavor with warm and sweet notes.
How to make banana cottage cheese muffins
- Preheat and prep: Set your oven to 425°F/220°C. Line a muffin tin with greaseproof paper liners or give it a quick spray with non-stick cooking spray.
- Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt. Set it aside for later.
- Mix the wet ingredients: Mash the bananas well and mix them with the cottage cheese, eggs, egg whites, maple syrup, olive oil, vanilla extract, and milk.


- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until just combined. Be gentle—overmixing will lead to dense muffins.



- Add the crunch: Fold in the crushed walnuts for a bit of texture.
- Fill the muffin tray: Scoop the batter into the prepared muffin cups, filling each about 2/3 full.
Pro tip:
Use an ice cream scoop for even portions!
- Bake in two steps: Bake at 425°F/220°C for 5 minutes to help the muffins rise. Lower the heat to 350°F/175°C and bake for an additional 10-15 minutes. Check at 10 minutes with a toothpick—if it comes out clean, they’re ready.
- Cool and enjoy: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Recipe notes and tips
- Don’t skip the blending: Blending the cottage cheese makes the texture smoother and avoids any curd chunks in the muffins.
- Ripe bananas: The riper, the better—they’re sweeter and mash more easily.
- Avoid overmixing: Stir just until the wet and dry ingredients combine. Overmixing can make your muffins tough.
- Adjust sweetness: If your bananas aren’t sweet enough, add a little extra maple syrup.
- Test for doneness: A toothpick should come out clean or with just a few crumbs when the muffins are ready.
- Storage tip: Let muffins cool completely before storing to avoid soggy tops.
Storage instructions
- Room temperature: Store the muffins in an airtight container for up to 2 days. Perfect for quick breakfasts or snacks!
- Refrigerator: Keep them fresh for up to 5 days in a sealed container. Pop them in the microwave for 10-15 seconds to warm before eating.
- Freezer: Place muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge or reheat directly in the microwave for a quick fix.
- Wrap for freshness: Use plastic wrap or parchment paper to individually wrap muffins before freezing for grab-and-go convenience.
Variations
- Chocolate lover’s: Add semi-sweet or dark chocolate chips to the batter.
- Nut-free option: Swap the walnuts for sunflower seeds or skip them altogether.
- Extra protein: Stir in a scoop of protein powder (adjust the liquid slightly if needed).
- Fruit add-in: Toss in a handful of blueberries or chopped dried fruit for added flavor.
What to serve with this recipe
- Breakfast combos: A dollop of Greek yogurt and a drizzle of honey, or fresh fruit like berries or sliced apples.
- Snack ideas: Pair with a cup of coffee or tea, or spread with peanut butter or almond butter for extra protein.
- Dessert options: Serve warm with a scoop of vanilla Greek yogurt or a drizzle of dark chocolate, or add a sprinkle of cinnamon sugar for a treat-like vibe.
Frequently asked questions
Yes! You can use all-purpose flour or even a mix of white and whole wheat flour for a slightly lighter texture.
Absolutely! Skip them entirely or swap them with seeds, chocolate chips, or another favorite mix-in.
It’s best to stick with plain cottage cheese to avoid any unexpected flavors, but a slight vanilla flavor might complement the recipe

More cottage cheese recipes you will love
- Cottage Cheese Banana Bread
- Chocolate Chip Banana Cottage Cheese Muffins
- Cottage Cheese Banana Pudding
- Strawberry Cottage Cheese Ice Cream
- Scrambled Eggs with Cottage Cheese
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Healthy Banana Muffins
Ingredients
Dry Ingredients
- 1 ⅔ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 1/4 cup well-mashed - extra-ripe bananas (about 3 medium bananas)
- 1/3 cup pure maple syrup - or honey
- 2/3 cup cottage cheese - blended
- 2 large eggs
- 1/2 cup egg whites
- 2 tablespoons light olive oil
- 2 teaspoons vanilla extract
- 2 tablespoons milk - of choice (fairlife or arla bob are great)
- 1/2 cup crushed walnuts
Instructions
- Preheat the oven to 425°F/220°C and line a muffin tray with greaseproof paper liners, or grease the muffin tray with a little spray oil.
- In a large mixing bowl, whisk together the dry ingredients and set aside.1 ⅔ cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a separate, medium mixing bowl, mix together the wet ingredients.1 1/4 cup well-mashed, 1/3 cup pure maple syrup, 2/3 cup cottage cheese, 2 large eggs, 1/2 cup egg whites, 2 tablespoons light olive oil, 2 teaspoons vanilla extract, 2 tablespoons milk
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix – the leads to tough muffins.
- Fold in the walnuts.1/2 cup crushed walnuts
- Add a spoonful or two of the batter into each muffin liner, filling it about 2/3 of the way up.
- Bake for 5 minutes at 425°F/220°C, and then turn down the temperature to 350°F/175°C and bake for a further 10-15 minutes, checking with a toothpick at 10 minutes.
- When the muffins are ready, they're be golden on top and a toothpick inserted into the middle will come out clean.
- When they're ready, remove the muffins from the oven and allow them to cool for 10 minutes in the tray, and then transfer them to a wire rack to cool completely.
- Dig in and enjoy!
Notes
- Don’t skip the blending: Blending the cottage cheese makes the texture smoother and avoids any curd chunks in the muffins.
- Ripe bananas: The riper, the better—they’re sweeter and mash more easily.
- Avoid overmixing: Stir just until the wet and dry ingredients combine. Overmixing can make your muffins tough.
- Adjust sweetness: If your bananas aren’t sweet enough, add a little extra maple syrup.
- Test for doneness: A toothpick should come out clean or with just a few crumbs when the muffins are ready.
- Storage tip: Let muffins cool completely before storing to avoid soggy tops.
Storage instructions
- Room temperature: Store the muffins in an airtight container for up to 2 days. Perfect for quick breakfasts or snacks!
- Refrigerator: Keep them fresh for up to 5 days in a sealed container. Pop them in the microwave for 10-15 seconds to warm before eating.
- Freezer: Place muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge or reheat directly in the microwave for a quick fix.
- Wrap for freshness: Use plastic wrap or parchment paper to individually wrap muffins before freezing for grab-and-go convenience.