Healthy Banana Cottage Cheese Muffins
Deliciously nutritious muffins made with ripe bananas and creamy cottage cheese, perfect for breakfast or a wholesome snack.
Ingredients
Wet Ingredients
- 1 cup ripe banana, mashed (about 2 medium bananas) Ensure bananas are very ripe for sweetness.
- ½ cup cottage cheese, blended until smooth if preferred Can be blended for a smoother texture.
- 2 large eggs For egg-free option, use flax eggs or applesauce.
- ⅓ cup peanut butter (natural, no sugar added) Check that it doesn’t separate during baking.
- 1 tsp alcohol-free vanilla extract
Dry Ingredients
- ¼ cup ground flaxseed
- ¾ cup almond flour Can substitute with gluten-free all-purpose flour.
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp ground cinnamon Experiment with nutmeg for added flavor.
- A pinch salt
Mix-ins
- ¼ cup dark chocolate chips (or 70%+ dark chocolate chips) Can substitute with dried fruit or nuts.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line or lightly grease a muffin tin with 9 wells.
Mixing Ingredients
- In a medium bowl, whisk together the mashed bananas, blended cottage cheese, eggs, peanut butter, and vanilla until smooth.
- Add the ground flaxseed, almond flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.
- Gently fold in the chocolate chips, reserving a few for topping.
Baking
- Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for 5-10 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze individually wrapped muffins in a freezer-safe bag.