Healthy Banana Muffins

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

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!

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast, Snack

Servings 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