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muffins on a plate with chocolate chips on top.
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Cottage Cheese Banana Muffins

Soft, fluffy banana muffins made with cottage cheese and mini chocolate chips. The cottage cheese blends right into the batter, you cannot taste it, and it keeps every muffin moist and packed with protein. Great for breakfast, meal prep, or a snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12 Muffins
Author: Rena Awada

Ingredients

  • 3 large overripe bananas 1 cup mashed
  • 1 cup cottage cheese I used 4%
  • 1/4 cup milk of choice used 2%
  • 2 large eggs
  • 1/3 cup cane sugar light brown, coconut sugar, or honey is also fine
  • 1/4 cup coconut oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/3 cup mini chocolate chips plus 2 tbsp for topping
  • Cooking spray

Instructions

  • Preheat your oven to 350°F and line a muffin pan with cupcake liners and lightly grease it with Cooking spray.
  • Add the 1 cup cottage cheese and 1/4 cup milk of choice to a small blender and blend until smooth.
    blended cottage cheese in blender,
  • Pour the mixture into a bowl, then add the mashed 3 large overripe bananas, 2 large eggs, 1/3 cup cane sugar, 1/4 cup coconut oil, and 2 teaspoons vanilla extract. Whisk until everything is well combined.
    cottage cheese blended with eggs, sugar, and oil.
  • In a separate bowl, mix together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
    mixing flour in a bowl.
  • Add the dry ingredients to the wet mixture and stir until just combined. Fold in the 1/3 cup mini chocolate chips.
    chocolate chips added over batter in a bowl.
  • Divide the batter evenly into the muffin pan, then sprinkle a few extra chocolate chips on top.
    muffin batter added to a baking pan.
  • Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
    baked muffins in a pan.
  • Let the muffins cool for about 5 minutes, then serve and enjoy.
    hand holding half a muffin.

Notes

Storage Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze great, just thaw overnight or pop them in the microwave for about 30 seconds.
Ripeness matters The riper your bananas the better. If they are covered in brown spots they are perfect. The sweeter the banana the less you need to rely on added sugar.
Cottage cheese tip If you are worried about texture, blend your cottage cheese before adding it in. It makes the batter extra smooth and no one will ever suspect a thing.
Sugar swaps This recipe is flexible. Light brown sugar, coconut sugar, and honey all work great in place of cane sugar depending on what you have on hand.
Mix in ideas Swap the chocolate chips for blueberries, walnuts, or peanut butter chips if you want to switch it up.

Nutrition

Serving: 1Muffin | Calories: 220kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 175mg | Potassium: 181mg | Fiber: 2g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg