These Cottage Cheese Muffins are soft, fluffy, and packed with protein! Naturally sweetened with honey and bananas, they make a perfect healthy breakfast or snack. The cottage cheese adds moisture and a subtle richness, while whole wheat or all-purpose flour provides a hearty texture. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these muffins are a nutritious and delicious option.
Why You’ll Love This Recipe
- Protein-Packed: Cottage cheese boosts the protein content, keeping you full longer.
- Naturally Sweetened: Made with bananas and honey, no refined sugar needed.
- Easy to Make: Just mix, bake, and enjoy!
- Customizable: Add chocolate chips, nuts, or blueberries for extra flavor.
- Great for Meal Prep: They store well for quick breakfasts and snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 ripe bananas (about 1 ¼ cups mashed)
- 1 cup cottage cheese (full-fat or low-fat)
- ⅓ cup honey (or maple syrup)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Directions
- Preheat the oven to 350°F and grease a muffin tin or line it with paper liners.
- In a bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a separate bowl, mash the bananas and mix with the cottage cheese, honey, egg, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
- Enjoy warm or store for later.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
Variations
- Chocolate Chip Muffins: Add ½ cup of chocolate chips for a sweet treat.
- Nutty Muffins: Stir in ½ cup of chopped walnuts or almonds for extra crunch.
- Berry Muffins: Fold in ½ cup of fresh or frozen blueberries for a fruity twist.
- Cinnamon Spice: Add 1 teaspoon of cinnamon for extra warmth.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Freeze for up to 1 month in a sealed container or freezer bag.
- Reheating: Microwave for 15-20 seconds or warm in a toaster oven.
FAQs
1. Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese provides better moisture and texture.
2. Can I substitute honey with sugar?
Yes, you can use ⅓ cup of white or brown sugar instead of honey.
3. Are these muffins gluten-free?
No, but you can use a gluten-free flour blend to make them gluten-free.
4. Can I make these muffins dairy-free?
You can try replacing cottage cheese with dairy-free yogurt, but the texture may vary.
5. How can I make these muffins fluffier?
Be sure not to overmix the batter, and use fresh baking powder and baking soda.
6. Can I make mini muffins instead?
Yes, reduce the baking time to 10-12 minutes.
7. What can I serve with these muffins?
They pair well with peanut butter, Greek yogurt, or fresh fruit.
8. Can I double the recipe?
Absolutely! Just adjust the baking time as needed.
9. Do these muffins taste like cottage cheese?
No, the cottage cheese blends in smoothly and gives them a moist texture without a strong taste.
10. Can I bake this as a loaf instead of muffins?
Yes, bake in a loaf pan at 350°F for 40-45 minutes.
Conclusion
These Cottage Cheese Muffins are a delicious, protein-rich option for breakfast or a snack. Naturally sweetened with honey and bananas, they’re a healthier alternative to traditional muffins. Plus, they’re easy to make, freeze well, and can be customized with your favorite add-ins. Whether you enjoy them fresh or on the go, they’re sure to be a hit!
Print
Cottage Cheese Muffins
- Total Time: 28-30 minutes
- Yield: 12 muffins
Description
These Cottage Cheese Muffins are soft, fluffy, and packed with protein! Naturally sweetened with bananas and honey, they make a healthy breakfast or snack. Made with whole wheat or all-purpose flour, they have a hearty texture and moist richness from cottage cheese. Perfect for meal prep, these muffins store well and can be customized with chocolate chips, nuts, or berries.
Ingredients
- 3 ripe bananas (about 1 ¼ cups mashed)
- 1 cup cottage cheese (full-fat or low-fat)
- ⅓ cup honey (or maple syrup)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a bowl, whisk together flour, salt, baking powder, and baking soda.
- In a separate bowl, mash the bananas and mix with cottage cheese, honey, egg, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
- Enjoy warm or store for later.
Notes
- Chocolate Chip Muffins: Add ½ cup of chocolate chips.
- Nutty Muffins: Stir in ½ cup of chopped walnuts or almonds.
- Berry Muffins: Fold in ½ cup of fresh or frozen blueberries.
- Cinnamon Spice: Add 1 teaspoon of cinnamon for extra warmth.
- Storage: Keep at room temperature for 3 days, in the fridge for 5 days, or freeze for up to 1 month.
- Reheating: Microwave for 15-20 seconds or warm in a toaster oven.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American