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–+ servings
A banana cottage cheese muffin cut in half and stacked on another muffin.
Course Snack

Banana Cottage Cheese Muffins

By: Elysia Cartlidge
Servings 14 muffins
Cottage cheese banana muffins are tender, moist, and naturally sweetened with banana, coconut sugar, and a touch of maple syrup or honey. Packed with protein from cottage cheese, they make a wholesome breakfast or on-the-go snack! {Gluten-Free & Vegetarian}
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
  

  • 1 cup very ripe banana, mashed (about 2 large bananas)
  • 2 eggs, room temperature
  • 1/2 cup cottage cheese (I used 2%)
  • 1/3 cup milk, or milk alternative
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1 1/2 cups oat flour
  • 3/4 cup blanched almond flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 cup pecans or walnuts, chopped (optional)

Instructions

  • Preheat oven to 350℉ and spray a regular-sized muffin pan with cooking spray or line muffin pan with paper liners sprayed with cooking spray to prevent muffins from sticking to the liners.
  • In a high powered blender, blend together the banana, eggs, cottage cheese, milk, coconut sugar, maple syrup or honey, and vanilla extract.
  • In a separate large bowl combine oat flour, almond flour, baking soda, baking powder, and cinnamon.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Fold in pecans or walnuts if using.
  • Fill each liner ¾ full of batter, about ¼ cup. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely. You may need to run a knife around the edges of the muffins to loosen them from the pan if liners weren’t used. Enjoy!

Notes

  • The wet ingredients were combined in a Vitamix blender at about 50% power for 15 seconds.
  • A food processor can be used to blend the wet ingredients if you don’t have a high powered blender.
  • For consistent baking, use an ice cream scoop or measuring cup to add the same amount of muffin batter to each cup.

Nutrition

Calories: 199kcalCarbohydrates: 22gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 129mgSodium: 239mgPotassium: 182mgFiber: 2gSugar: 9gVitamin A: 202IUVitamin C: 1mgCalcium: 94mgIron: 2mg
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