Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Bakery
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Banana Cottage Cheese Muffins are a wholesome and delicious treat combining the natural sweetness of ripe bananas with the creamy richness of cottage cheese. Enhanced with oats, coconut sugar, and a hint of cinnamon, they offer a moist texture and a nutty crunch from chopped walnuts. Perfect for breakfast or a healthy snack, these muffins are easy to prepare and baked to golden perfection.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 3/4 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Wet Ingredients

  • 2 eggs
  • 1 cup cottage cheese
  • 1/4 cup coconut oil (or any other oil of your choice)
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1/3 cup milk

Add-ins

  • 1/2 cup chopped nuts (walnuts recommended)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and line a muffin tin with liners or lightly grease the cups to prevent sticking.
  2. Blend Cottage Cheese: Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy to ensure a tender muffin texture.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the blended cottage cheese, coconut sugar, mashed bananas, and eggs. Whisk thoroughly until the mixture is smooth and evenly mixed.
  4. Add Oil: Stir in the coconut oil until fully incorporated with the wet ingredients, adding moisture and richness to the batter.
  5. Combine Dry Ingredients: Add the flour, quick oats, baking powder, baking soda, salt, and cinnamon to the wet mixture. Gently fold everything together with a spatula until just combined, taking care not to overmix to keep the muffins light.
  6. Fold in Milk and Nuts: Pour in the milk and fold in the chopped walnuts evenly throughout the batter for added texture and flavor.
  7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each to the top. Optionally, sprinkle a few extra walnut pieces on top for a crunchy finish.
  8. Bake: Bake the muffins in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
  9. Cool and Serve: Remove the muffins from the oven and allow them to cool on a wire rack. Serve warm for best taste or store for later enjoyment.

Notes

  • For a nuttier flavor, try substituting walnuts with pecans or almonds.
  • If you prefer a sweeter muffin, you can add a little more coconut sugar or a drizzle of honey.
  • These muffins freeze well; store in an airtight container and thaw before serving.
  • Make sure not to overmix the batter to keep the muffins tender and fluffy.
  • You can substitute milk with any plant-based milk to make the recipe dairy-free, but note the cottage cheese is a dairy ingredient.

Find it online: https://evelynscooking.com/banana-cottage-cheese-muffins-recipe/