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.
Servings: 12
Calories: 145kcal
Ingredients
- 1 ½ cups Gluten-Free Flour
- ½ cup Almond Flour extra fine
- ½ teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 3 Bananas ripe
- ½ cup Cottage Cheese
- 2 Eggs
- 4 tablespoons Butter melted
- ¼ cup Coconut Sugar
- 1 tablespoon Vanilla
Instructions
- Preheat your oven to 350°F and line a muffin tin with parchment or silicone muffin liners.
- In a small bowl, whisk together the gluten-free flour, almond flour, sea salt, baking soda, and cinnamon until well combined.1 ½ cups Gluten-Free Flour, ½ cup Almond Flour, ½ teaspoon Sea Salt, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon
- In a large bowl, mash the ripe bananas with a fork until mostly smooth.3 Bananas
- 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 incorporated½ cup Cottage Cheese, 2 Eggs, 4 tablespoons Butter , ¼ cup Coconut Sugar, 1 tablespoon Vanilla
- Fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Expert Tips And Notes
- 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.
Nutrition
Calories: 145kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 259mg | Potassium: 119mg | Fiber: 3g | Sugar: 9g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
