Servings: 12 muffins
Equipment
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.
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 236mg | Potassium: 159mg | Fiber: 2g | Sugar: 9g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
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