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Five Banana cottage cheese muffins on cooling rack

Easy Three Banana Cottage Cheese Muffin Recipe

Marissa
These banana cottage cheese muffins are moist and dense. And with three bananas, they are full of protein and of rich banana flavor. Quick and easy muffins for breakfast, brunch or lunchboxes!
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Prep Time 15 minutes
Cook Time 35 minutes
Course Breakfast, Brunch, Snack
Cuisine American, Baltic
Servings 12
Calories 329 kcal

Ingredients
  

  • 1 3/4 cups all-purpose white flour or whole wheat flour (220 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3 large ripe bananas mashed (about 1 -1/4 cup or 320 grams)
  • 1 cup cottage cheese small curd
  • 1/2 cup honey or pure maple syrup or brown sugar
  • 2 large eggs room temperature
  • 1/4 cup melted butter
  • 1 tablespoons vegetable oil avocado oil or olive oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 cup semi-sweet chocolate chips (optional)

Instructions
 

  • Preheat oven to 375°F. Lightly Spray muffin tin (silicone is best) with oil. You can use parchment paper, but do not use muffin liners, as the muffins will stick to those jagged edges.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  • In another bowl, mix mashed bananas, cottage cheese, honey/maple syrup, eggs, melted butter, oil, vanilla extract, and apple cider vinegar until well combined.
  • Fold together the dry ingredients with the wet ingredients gently until just combined (do not overmix). Using a wooden spoon or spatula works best.
  • Fold in nuts or chocolate chips if using.
  • Use ice cream scoop to scoop the muffin batter into the muffin pan. This gives you equal amounts of batter.
  • Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown, but not dark brown. It's best to do the toothpick test the first time you make them, as ovens temps can vary. 🙂
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure you use very ripe bananas for the ultimate in banana flavor and sweetness.
Ovens can vary. The best way to make sure the muffins are done is to test with a toothpick. To make absolutely sure, take one out and test it.
These are not overly sweet muffins. If you would like them sweeter, you can top them with some vanilla cottage cheese and cream cheese frosting.

Nutrition

Serving: 1muffinCalories: 329kcalCarbohydrates: 42gProtein: 7gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 41mgSodium: 312mgPotassium: 271mgFiber: 3gSugar: 21gVitamin A: 210IUVitamin C: 3mgCalcium: 81mgIron: 2mg
Tried this recipe?Let us know how it was!