Cottage Cheese Banana Muffins (High Protein & Easy)

This easy and satisfying Cottage Cheese Banana Muffins recipe bakes up moist, naturally sweet muffins packed with protein. These high-protein banana muffins are made with simple ingredients, thanks to a secret ingredient you’ll barely even notice!

Tired of banana muffins that turn out dry, overly sweet, or leave you hungry an hour later? Whether you're trying to eat more protein, follow a gluten-free lifestyle, or just want a better snack, these banana cottage cheese muffins check all the boxes. They’re moist, naturally sweet, and satisfying—without the sugar crash.

You can mix everything by hand or toss the wet ingredients into a blender for a smoother, quick-clean-up option. The cottage cheese blends right in, giving you a soft, bakery-style texture and a boost of protein without any curds in sight.

As a fitness coach, I’m always looking for ways to add more protein to everyday recipes, and these high-protein muffins with cottage cheese are one of my favorite tricks. I’ve used it in everything from creamy taco dips to chocolate chunk banana bread, and it works like magic in baked goods. These are one of my go-tos because they’re simple, nourishing, and great for meal prep.

If you are looking for more muffin recipes, check out my Cottage Cheese Blueberry Muffins or Apple Sourdough Muffins. For more easy cottage cheese recipes, check out my Cottage Cheese Ranch Dip, Cottage Cheese Mac And Cheese, or Cottage Cheese Taco Bowl.

Ingredients You'll Need

• Gluten-Free Flour: This forms the base of your muffin and gives it structure. I use a 1:1 gluten-free flour blend (King Arthur's is great) that includes xanthan gum, so it acts like regular flour. It keeps the muffins fluffy and light without any weird aftertaste or crumbly texture.
• Almond Flour: Adds a soft, cake-like texture and a rich, nutty flavor that pairs perfectly with the banana. I recommend using Bob’s Red Mill Super-Fine Almond Flour—it blends smoothly into the batter for the best texture.
• Baking Soda: Just the right amount gives these muffins a beautiful rise and airy crumb. It reacts with the acid from the bananas and cottage cheese to help the muffins puff up without being too dense.
• Cinnamon: Adds that cozy, slightly spicy warmth that makes banana muffins feel like a hug in every bite. It enhances the sweetness of the bananas and ties all the flavors together.
• Bananas: The star of the show! Bananas bring natural sweetness, flavor, and moisture. The riper, the better; think spotty and soft. They also help bind everything together without needing a ton of added sugar.
• Cottage Cheese: This is the secret ingredient that adds both moisture and a protein punch. It melts right into the batter, so you won’t see or taste it, but you’ll notice the soft texture it creates. I always use Good Culture’s 2% or full-fat because the texture is super creamy. Fat-free versions don’t work as well; they tend to be watery and can mess with the consistency.
• Eggs: These help hold the muffins together and give them a fluffy texture. They also add more protein and help with structure, so the muffins don’t fall apart.
• Unsalted Butter: Adds that rich, buttery flavor and gives the muffins a tender crumb. Melt it and let it cool before adding to the batter so you don’t accidentally cook the eggs. Use a high-quality grass-fed butter like Kerrygold for the best results. 
• Coconut Sugar: A natural sweetener with a lower glycemic index than white sugar. It brings a deep, caramel-like flavor that pairs perfectly with bananas and cinnamon without making the muffins overly sweet.
• Vanilla Extract: Just a splash gives these muffins that classic, bakery-style aroma and rounds out the flavor. It’s subtle, but it really ties everything together.

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

Substitutions And Variations

• Coconut Sugar: You can swap this for maple syrup or light brown sugar if that’s what you have on hand. Both will still give you a warm sweetness, though brown sugar will make the muffins slightly richer and more caramel-like.
• Butter: Melted butter adds a delicious flavor, but you can substitute it with avocado oil or ghee. Avocado oil keeps it dairy-free and neutral, while ghee adds a rich, buttery taste and works well for paleo-friendly baking.
• Cottage Cheese: Greek yogurt can be used instead if needed. It will still add protein and moisture, but the texture will be slightly denser and tangier than cottage cheese. I still recommend sticking with full-fat if possible.
• Add-ins: This base recipe is super flexible. Try stirring in chopped walnuts for crunch, mini chocolate chips for a sweet touch, or blueberries for a fruity burst. Just don’t overdo it—about ½ cup is plenty.
• Spices: Feel free to play with the flavor! Add a pinch of nutmeg or pumpkin pie spice for a cozy, seasonal variation that works great in fall and winter.

Nadia's Expert Tips And Tricks

• Use very ripe bananas; they should have lots of brown spots for the sweetest flavor.
• Don't skip the cooling step; letting them rest prevents soggy bottoms.
• Use full-fat or 2% cottage cheese only; fat-free can make the batter watery.
• Mix just until combined to avoid dense muffins.
• Line your muffin tin with parchment liners to prevent sticking and make cleanup easy.

What To Serve With Banana Cottage Cheese Muffins

• Toppings: Add a pat of butter or a smear of homemade almond butter for extra flavor and healthy fats. A drizzle of honey or a sprinkle of cinnamon also makes a cozy touch.
• Breakfast Pairings: These muffins make a great grab-and-go option, but for a more filling meal, pair them with deviled eggs, cottage cheese egg bake, or cottage cheese and fruit breakfast bowl for a balanced start to your day.
• Snacks: For a satisfying afternoon snack, enjoy one alongside crunchy veggies and my cottage cheese ranch dip. It’s a protein-packed combo that keeps you full.
• Beverages: These muffins are delicious with coffee or tea. Try them with my iced maple latte, a cozy chai tea, or your favorite cold brew for the perfect pairing.

Storage And Reheating

• Storage: Store in an airtight container for up to 5 days.
• Freezer: Freeze in a zip-top bag or container for up to 2 months. Thaw overnight or reheat in the microwave.
• Reheating: Warm in the microwave for 20–30 seconds or in a toaster oven for a crisp edge.