Banana Cottage Cheese Muffins
I know that so many of you absolutely loved my blueberry cottage cheese muffins, so I made it my mission to try out different flavors… And let me tell you—this banana version might just be even better! They’re soft, naturally sweet, and higher in protein thanks to that creamy cottage cheese. They’re the kind of muffins you can grab for breakfast, snack on in the afternoon, or toss in a lunchbox to enjoy post-gym and feel good about it. They’ve got that bakery-style look and feel, but with a little more staying power thanks to the extra goodness packed inside!
(If you love cottage cheese and the added protein it can bring to your meals, I think you’ll also love my cottage cheese chocolate mousse, cottage cheese chocolate chip cookies, cottage cheese beef and hot honey bowls, cottage cheese pizza crust, and cottage cheese flatbreads!).
Ingredients
- All-purpose flour: A reliable base for muffins—keeps things light and fluffy. You can sub half with whole wheat flour for extra fiber, if you like.
- Quick oats: Adds texture and makes the muffins a little heartier.
- Coconut sugar: Naturally derived and slightly less processed than white sugar. Brown sugar works well as a swap.
- Eggs: For binding everything together and adding structure. Room temperature is best for even mixing.
- Cottage cheese: The secret to moist, high-protein muffins. Use full-fat for richness
- Coconut oil (or any other oil of your choice): Keeps the muffins moist. Melted butter or neutral oils like avocado or vegetable oil are great alternatives.
- Baking powder: Helps give your muffins that lovely rise and dome.
- Baking soda: To help with leavening.
- Salt: Balances the sweetness and brings out all the flavors
- Cinnamon: Adds a cozy warmth that pairs perfectly with banana and oats. Feel free to bump it up a little if you’re a cinnamon fan.
- Vanilla extract: Adds depth and sweetness—skip only if you absolutely must.
- Bananas: The riper the better!
- Chopped nuts: Adds crunch and texture—walnuts and pecans are my go-tos. Leave them out if you want a nut-free option.
- Milk: Helps loosen the batter and keeps things moist. Any milk you like works here—dairy or plant-based.
How To Make Banana Cottage Cheese Muffins
If you’d rather skip straight to the recipe, there’s a handy printable recipe card waiting for you at the bottom of this post. But if you’re more of a visual cook (like me), keep scrolling—I’ve included step-by-step photos to guide you through the process!
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Preheat your oven to 180°C (350°F) and prep a muffin tin with liners or give it a light greasing—whichever you prefer.
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Add the cottage cheese to a blender or food processor and blend until it’s totally smooth and creamy. This helps with texture later on.
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In a large mixing bowl, combine your blended cottage cheese with the coconut sugar, mashed bananas, and eggs. Whisk everything together until it’s smooth and uniform.
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Stir in the oil until the mixture is fully combined.
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Now add your dry ingredients—flour, oats, baking powder, baking soda, salt, and cinnamon. Gently mix it all together with a spatula until just combined. No need to overmix.
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Fold in the milk and chopped walnuts until evenly distributed through the batter.
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Divide the batter between your muffin cups, filling them right up to the top. If you’re feeling fancy, sprinkle a few extra walnuts over the top for a bit of crunch.
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Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.
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Let them cool on a wire rack before serving—or just eat one warm if you can’t wait (no judgment).
How To Store Your Muffins
Keep your cottage cheese banana muffins in an airtight container at room temperature for 2–3 days—perfect for grabbing on the go. If you want them to last a little longer, pop them in the fridge and they’ll stay fresh for up to 5 days. You can also freeze them! Just let them cool completely, then store in a freezer-safe bag or container for up to 3 months. Reheat in the microwave for about 20–30 seconds and you’re good to go.
Tips for Perfect Muffins Every Time
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Sift your dry ingredients – It’s worth the extra step! Sifting the flour, baking powder, and baking soda helps prevent lumps and gives your muffins a lighter, fluffier texture.
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Don’t overmix – Once you add the dry ingredients, stir just until the flour disappears. Overmixing = dense muffins, and nobody wants that.
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Customize your mix-ins – Feel free to stir in chocolate chips, dried cranberries, shredded coconut, or a handful of chia or flax seeds. This base recipe is super flexible, so make it your own!
Banana Cottage Cheese Muffins
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup quick oats
- 3/4 cup coconut sugar
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil or any other oil of your choice
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1/2 cup chopped nuts
- 1/3 cup milk
Instructions
- Preheat your oven to 180°C (350°F) and prep a muffin tin with liners or give it a light greasing—whichever you prefer.
- Add the cottage cheese to a blender or food processor and blend until it’s totally smooth and creamy. This helps with texture later on.
- In a large mixing bowl, combine your blended cottage cheese with the coconut sugar, mashed bananas, and eggs. Whisk everything together until it’s smooth and uniform.
- Stir in the oil until the mixture is fully combined.
- Now add your dry ingredients—flour, oats, baking powder, baking soda, salt, and cinnamon. Gently mix it all together with a spatula until just combined. No need to overmix.
- Fold in the milk and chopped walnuts until evenly distributed through the batter.
- Divide the batter between your muffin cups, filling them right up to the top. If you’re feeling fancy, sprinkle a few extra walnuts over the top for a bit of crunch.
- Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.
- Let them cool on a wire rack before serving—or just eat one warm if you can’t wait (no judgment).
Nutrition
Simple to make, sneakily packed with protein, and super adaptable – I hope you love this recipe! If you give them a go, don’t forget to leave a star rating and a quick review below. It really helps other readers (and it makes my day!).
