Cottage Cheese Banana Muffins (Soft, Moist & Easy)

Cottage Cheese Banana Muffins are soft, moist muffins made with ripe bananas, cottage cheese, almond flour, and a gluten-free flour blend. The cottage cheese adds moisture and a little extra protein without changing the flavor, and you don't need protein powder. They're easy to make in about 30 minutes and are great for breakfast, snacks, or meal prep.

As a long-time nutrition coach, I was always looking for simple ways to add a little more protein to familiar foods without completely changing them. Cottage cheese has become one of my favorite ingredients for exactly that reason. It works especially well in baked goods because it adds moisture and protein without making everything taste like cottage cheese.

For these muffins, you don't even need to blend the cottage cheese first. Once it's baked into the batter, you don't notice the curds, and the muffins stay soft and tender. The combination of ripe banana, cottage cheese, almond flour, and butter gives them a really nice texture without relying on protein powder.

I've used cottage cheese in everything from my Cottage Cheese Taco Dip to my Cottage Cheese Banana Bread, but muffins are one of my favorite ways to use it because they're easy to make ahead. These keep well, freeze well, and are perfect when you have a few overripe bananas sitting on the counter.

If you're looking for more muffin recipes, try my Cottage Cheese Blueberry Muffins, Pumpkin Sourdough Muffins, or Apple Sourdough Muffins. And for more ways to cook with cottage cheese, you'll find plenty of ideas in my Cottage Cheese Recipes collection.

Ingredients You'll Need

• Gluten-Free Flour: I use a 1:1 gluten-free flour blend that already contains xanthan gum, which helps give the muffins enough structure without making them dry or crumbly. King Arthur Measure for Measure is one of my favorites for baking.
• Almond Flour: Almond flour helps give these cottage cheese banana muffins a soft, tender crumb while adding a subtle nutty flavor. I recommend using a finely ground almond flour rather than almond meal, since the finer texture blends more smoothly into the batter. Bob's Red Mill Super-Fine Almond Flour works really well here.
• Baking Soda: Baking soda helps the muffins rise and keeps the texture light instead of dense. Make sure yours is fresh so you get the best lift while baking.
• Cinnamon: Cinnamon adds a little warmth and brings out the natural sweetness and flavor of the ripe bananas.
• Bananas: Use very ripe bananas with plenty of brown spots for the best flavor. The riper the bananas are, the sweeter they'll be, and they also help add plenty of moisture to the muffins.
• Cottage Cheese: Cottage cheese adds moisture, richness, and a little extra protein without making the muffins taste like cottage cheese. You won't notice the curds once they're baked. I use Good Culture 2% or full-fat cottage cheese because the thicker texture works especially well in the batter, while fat-free cottage cheese tends to be more watery.
• Eggs: Eggs help bind the batter together and give the muffins enough structure while still keeping the crumb soft and tender.
• Unsalted Butter: Melted butter adds richness and helps give the muffins a tender crumb. Let it cool slightly before adding it to the wet ingredients so it doesn't start cooking the eggs. I usually reach for a good grass-fed butter like Kerrygold.
• Coconut Sugar: Coconut sugar adds sweetness along with a subtle caramel-like flavor that pairs really well with the bananas and cinnamon.
• Vanilla Extract: Vanilla rounds out the flavors in the batter and adds that familiar warm flavor you expect in a classic banana muffin.

See the recipe card for full information on ingredients and quantities.

How To Make Cottage Cheese Banana Muffins

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Preheat your oven to 350°F and line a muffin tin with parchment or silicone muffin liners.

Step 2. In a small bowl, whisk together the gluten-free flour, almond flour, sea salt, baking soda, and cinnamon until well combined.

Step 3. In a large bowl, mash the ripe bananas with a fork until mostly smooth.

Step 4. Add the cottage cheese, eggs, melted butter (make sure it's cooled), coconut sugar, and vanilla to the mashed bananas. Stir until everything is fully incorporated.

Step 5. Fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; do not overmix.

Step 6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Step 7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Storage And Reheating

• Refrigerator: For the best texture and freshness, store the muffins in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze in a zip-top bag or airtight container for up to 2 months. Thaw overnight in the fridge, or let them sit at room temperature for about an hour.
• Meal Prep Tip: Bake a double batch on the weekend and freeze half individually wrapped. To warm one up, thaw it and pop it in a toaster oven at 300°F for a few minutes until it's warmed through. It's the easiest way to have a high-protein breakfast ready before the week gets away from you.