The fluffy texture of these Banana Cottage Cheese Muffins, paired with the sweetness of maple syrup, makes them naturally delicious. They're great for a quick breakfast and pair perfectly with a cup of coffee.
I love having warm muffins to enjoy in the morning hours. This simple recipe makes the perfect breakfast, without the stress or worry about a sugar crash later in the day. Using maple syrup as a natural sweetener and cottage cheese as the other secret ingredient will have everyone craving more.
You can make this muffin recipe ahead of time to enjoy waking up and having them ready to enjoy. Plus, I always have ripe bananas that need to be used up, so this recipe works perfectly. These aren't your typical banana muffins!
If you're a muffin fan, be sure to try my Vanilla Muffin Recipe and my Little Bites Muffin Recipe.
Ingredients
- Salted butter - It needs to be softened for the best results. If you have unsalted butter, add a pinch of salt.
- Maple syrup - For natural sweetness.
- Vanilla extract - For flavor.
- Eggs - Binds the dry ingredients.
- Cottage cheese - Adds protein and keeps the muffins moist.
- Mashed banana - Make sure that they are ripe and mash them with a fork.
- All-purpose flour - The base of the muffins.
- Cinnamon - For flavor.
- Baking powder - Adds texture.
See recipe card for quantities.
How to Make Banana Cottage Cheese Muffins
Preheat the oven to 350 degrees. Add muffin liners to a muffin tin, and then spray with nonstick cooking spray.
Step One: In a large bowl, cream the butter with a mixer at medium speed until it has a fluffy texture.
Step Two: Add the wet ingredients. Beat well.
Step Three: Slowly add the dry ingredients to the mixture. Stir until combined. Don't worry about seeing the cottage cheese curds - they will melt.
Step Four: Once mixed, pour the batter into the muffin cups, filling them ¾ full.
Step Five: Put the pan in the oven for 18-20 minutes. The edges and tops of the cottage cheese banana muffins should spring back when touched, and the edges should be golden brown.
Top Tip
To evenly distribute muffin batter into the liners, use an extra-large cookie scoop (3-4 tablespoon size). It's also typically less messy this way.
Variations
- Gluten-free flour blend - You should be able to use a 1:1 gluten free blend in place of white flour.
- Protein powder - You could also add this for extra protein.
- Semi-sweet chocolate chips - You could add dark chocolate chips as well.
See these Banana Carrot Muffins for another of my top picks.
Equipment
To make these easy muffins, you'll need a hand mixer or stand mixer, a wire rack, a large mixing bowl, a small separate bowl, muffin paper liners, and a spatula for scraping the sides of the bowl.
Storage
Leftover muffins are easy to store. Once they're cooled to room temperature, store them in an airtight container and keep them in the fridge. You can also freeze leftovers by adding them to a freezer-safe bag.
Common Questions
It's all about the cooking process. Don't overbake the muffins. Bake them until the edges start to brown, and when you press on the top of the muffins, they spring back slightly. Once you take the muffin pan out of the oven and let it rest, it'll continue baking for a short time due to residual radiant heat.
It has the same delicious flavor as banana bread, but in a quick grab-and-go option.
Related
Looking for other recipes like this? Try these:
- 3 Ingredient Pumpkin Muffins
- Cheese and Bacon Muffins
- Vanilla Muffin Recipe
- Raspberry and White Chocolate Muffins Recipe
📖 Recipe
Banana Cottage Cheese Muffins
Ingredients
- 4 oz salted butter softened
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup cottage cheese
- 1 cup mashed banana
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake papers and spray with nonstick cooking spray.
- Mix the dry ingredients in a small bowl.
- In a large bowl, cream the butter with an electric mixer at medium speed until fluffy. Add the wet ingredients, beating well.
- Gradually add the dry ingredients.
- Spoon the batter into muffin cups about ¾ full.
- Bake for 18-20 minutes or until golden brown around the edges and the tops of the muffins spring back when lightly touched.
- Cool the muffins in the pan for 5 minutes. Remove from the pans and finish cooling on a wire rack.
Nutrition
Like what you see? Follow us on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Comments
No Comments