Easy Banana Cottage Cheese Muffins That Are Protein-Packed and Perfect for Breakfast
These banana cottage cheese muffins are soft, moist, and just sweet enough—perfect for busy mornings or afternoon snack breaks. Made with ripe bananas, creamy cottage cheese, and a hint of honey, they provide a natural protein boost without the need for powders. Easy to bake, freezer-friendly, and great for meal prep, these muffins check all the right boxes for a make-ahead breakfast or snack.
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Why You’ll Love This
- Cottage cheese melts into the batter, resulting in a soft, fluffy texture with no visible curds.
- They’re lightly sweet, not overly sugary, so that you can enjoy them any time of day.
- Optional add-ins, such as walnuts or chocolate chips, allow you to switch up the flavor easily.
- They’re sturdy enough to pack in lunchboxes but remain tender on the inside.
These muffins are just the beginning. If you’re loving how cottage cheese bakes up soft, moist, and protein-rich, don’t miss this collection of 21 creative cottage cheese recipes—from sweet to savory, and everything in between.
Quick Tips
- Use room temperature ingredients for smoother mixing and better texture.
- Choose very ripe bananas with lots of brown spots—they bring sweetness and moisture to the muffins.
- Cottage cheese blends in completely once baked, so no need to puree it.
- Add-ins like walnuts or chocolate chips work best folded in just before scooping.
- Want extra rise? Let the batter rest for 5–10 minutes before baking.
Serving Ideas
- Pair with coffee or tea for a quick breakfast that doesn’t feel rushed. Want more? Try these cottage cheese pancakes!
- Add to lunchboxes alongside fruit or yogurt for a balanced midday option.
- Warm one up and top with nut butter for a satisfying afternoon snack.
- Serve plain or with a side of fresh berries for a no-fuss brunch addition.
- Great post-workout option when you need something quick with a bit of protein.
Tried these banana cottage cheese muffins? Let me know if you added anything—chopped walnuts, chocolate chips, or kept them classic! And if you’re saving easy, high-protein breakfast ideas, this deserves a spot on your list.
Equipment
- Muffin tin
Ingredients
- 2 bananas ripe, mashed
- 1 cup cottage cheese full-fat or low-fat
- 2 eggs
- ¼ cup honey or maple syrup (For less sweet muffins, reduce the honey or maple syrup to 1–2 tablespoons.)
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup butter or coconut oil, melted
Instructions
- Preheat oven to 350℉ and line a muffin tin with liners.
- In a large bowl, mash the bananas and mix in cottage cheese, eggs, honey, vanilla extract, and melted butter until the mixture is smooth. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts or chocolate chips if using.
- Divide the batter evenly into the muffin tin. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
- For less sweet muffins, reduce the honey or maple syrup to 1–2 tablespoons.
- Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness.
- Full-fat or low-fat cottage cheese both work; the texture blends in once baked.
- These muffins are freezer-friendly—cool completely, then store in an airtight container or zip-top bag for up to 2 months.
