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!

A close-up of freshly baked banana cottage cheese muffins on a cooling rack, with a pink cloth underneath.

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

Ingredients for banana cottage cheese muffins are displayed, featuring ripe bananas, eggs, creamy cottage cheese, aromatic vanilla extract, maple syrup, olive oil, fresh milk, a pinch of salt, whole wheat flour, warm cinnamon spice, and baking soda.
  • 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

  1. 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.
  2. Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt. Set it aside for later.
  3. 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.
  1. 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.
  1. Add the crunch: Fold in the crushed walnuts for a bit of texture.
  2. 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!

  1. 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.
  2. Cool and enjoy: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
A muffin tray filled with twelve freshly baked banana cottage cheese muffins rests on a pink cloth.

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

Can I use regular flour instead of whole wheat flour?

Yes! You can use all-purpose flour or even a mix of white and whole wheat flour for a slightly lighter texture.

Can I leave out the walnuts?

Absolutely! Skip them entirely or swap them with seeds, chocolate chips, or another favorite mix-in.

Can I use flavored cottage cheese?

It’s best to stick with plain cottage cheese to avoid any unexpected flavors, but a slight vanilla flavor might complement the recipe

Close-up of freshly baked banana muffins cooling on a wire rack, with a pink cloth underneath.

More cottage cheese recipes you will love

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Four banana cottage cheese muffins cooling on a wire rack, wrapped in paper liners.

Healthy Banana Muffins

Bethany Galloway
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!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Servings 12 Muffins
Calories 178
Protein 7

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.

Nutritional Information

Calories: 178kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 206mg | Potassium: 202mg | Fiber: 3g | Sugar: 8g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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