Can you make banana muffins with cottage cheese?

Absolutely! Banana cottage cheese muffins are a great way to add protein and moisture without extra oil. The cottage cheese blends right into the batter, giving the muffins a soft texture and slightly creamy taste. You won’t even know it’s there—just the perfect banana flavor with a nutritional bonus.

Does cottage cheese melt when you bake it?

Yes—when baked, cottage cheese softens and fully incorporates into the muffin. If you blend it first (which we recommend), there won’t be any curds or chunks. This creates a smooth, even crumb in your cottage cheese muffins, especially when combined with ripe bananas.

What can I do with banana and cottage cheese?

You can do so much more than muffins! Blend them into a smoothie, mix into protein pancakes, or stir into baked oatmeal. But our favorite use is definitely these Banana cottage cheese muffins —a perfect balance of comfort food and smart nutrition.

Can I put cottage cheese in muffin mix?

Yes, and it’s a simple swap! Replace yogurt or part of the milk with cottage cheese in your batter. Just blend until smooth before mixing in. This works beautifully in any cottage cheese muffins recipe, especially ones that call for mashed fruit like banana or apple.

Banana Cottage Cheese Muffins – Moist, Protein-Packed Joy

Description

Moist, protein-rich banana cottage cheese muffins made with simple ingredients and perfect for meal prep. Kid-approved, freezer-friendly, and naturally sweetened.

Ingredients

Scale

2 medium ripe bananas (mashed)

¾ cup full-fat cottage cheese

2 large eggs

2 tbsp honey or maple syrup

1 tsp vanilla extract

1 cup oat flour (or whole wheat flour)

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

Optional: ¼ cup mini chocolate chips or chopped walnuts

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Instructions

Preheat oven to 350°F and grease or line a muffin tin.
In a blender, combine bananas, cottage cheese, eggs, honey, and vanilla. Blend until smooth
Pour mixture into a bowl and stir in flour, baking powder, baking soda, and cinnamon. Mix just until combined.
Fold in optional chocolate chips or nuts.
Spoon batter evenly into 12 muffin cups (about ¾ full).
Bake for 18–22 minutes or until tops are golden and a toothpick comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Toss in mini chocolate chips or a cinnamon-sugar sprinkle before baking for bakery-style flair!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Cuisine: American