If you’re looking for a way to sneak a little extra protein into your morning muffin routine, these cottage cheese banana muffins are going to be your new favorite! They’re soft, naturally sweetened, and made with real ingredients you probably already have in your kitchen. I love that they’re a healthier take on banana muffins or banana bread, and still come out so fluffy, moist, and satisfying.
This cottage cheese banana muffins recipe is a great one to prep on a Sunday and enjoy all week long. They’re freezer-friendly, kid-approved, and made in the blender for quick cleanup. And trust me, no one will ever guess there’s cottage cheese inside!
Why You’ll Love These Cottage Cheese Banana Muffins
These banana muffins with cottage cheese have become a staple in my kitchen for a few simple reasons:
- They’re packed with protein (thank you, cottage cheese and eggs!)
- Just the right amount of natural sweetness from ripe bananas and maple syrup
- Made in the blender = minimal dishes
- Fluffy texture, even without yogurt or oil-heavy batters
- Easy to freeze and reheat for busy mornings
If you love this recipe, you might also enjoy these other easy recipes from the blog: Blueberry Cottage Cheese Muffins, Cottage Cheese Cinnamon Roll Muffins, and High Protein Cottage Cheese Egg Bites.
What You’ll Need
Here’s everything that goes into these banana cottage cheese muffins:
Ripe bananas: You’ll want very ripe bananas for the best natural sweetness and flavor. This also helps keep the muffins nice and moist.
Cottage cheese: Full-fat works best here. Blending it first creates a super creamy texture and gives the muffins that extra boost of protein.
Eggs: They help bind everything together and contribute to the fluffy texture.
Maple syrup (or honey): A touch of natural sweetness goes a long way.
Vanilla extract: Rounds out the flavor and pairs beautifully with banana.
Melted butter: Adds moisture and a little richness without making the muffins greasy.
All-purpose flour: Gives the muffins structure. You could experiment with whole wheat pastry flour if you’d like.
Baking powder + baking soda: For lift and lightness.
Cinnamon (optional): Adds warmth, especially if you’re skipping chocolate chips.
Salt: Just a little to balance the sweetness.
Milk or buttermilk: Only if needed, to loosen the batter slightly.
Walnuts or mini chocolate chips (optional): Totally optional, but highly recommended for some texture and fun!
Variations for Cottage Cheese Banana Muffins
There are so many ways to make these banana muffins cottage cheese recipe work for your taste or what’s in your fridge:
- Swap the maple syrup for honey or agave.
- Add blueberries, chopped dates, or shredded coconut.
- Use whole wheat flour for a heartier muffin.
- Skip the chocolate chips and stir in chopped nuts instead.
- Make mini muffins! Just reduce the baking time.
How to Make Cottage Cheese Banana Muffins
These high protein cottage cheese banana muffins come together quickly. Here’s how to make them step by step:
Step 1: Preheat your oven to 375°F and line a muffin tin or grease it well.
Step 2: In a blender, blend the cottage cheese until completely smooth. This is key for a fluffy texture without cottage cheese lumps.
Step 3: Add eggs, maple syrup, vanilla, and melted butter. Blend again until fully combined.
Step 4: Toss in the bananas and blend until smooth and creamy.
Step 5: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Step 6: Pour the blended wet mixture into the dry ingredients and gently fold together. If the batter feels too thick, add a tablespoon or two of milk.
Step 7: Stir in chocolate chips or walnuts if using.
Step 8: Divide the batter evenly among muffin cups.
Step 9: Bake for 20 minutes, or until a toothpick comes out clean or with just a few moist crumbs.
Step 10: Cool in the pan for 5–10 minutes, then move to a wire rack to cool completely.
Storage & Make Ahead Tips
These cottage cheese banana bread muffins are great for meal prep:
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 1 week
- Freeze for up to 3 months. Just reheat in the microwave or toaster oven for a quick breakfast or snack
Expert Tips & Tricks
- Don’t skip blending the cottage cheese; it makes the biggest difference in texture.
- Use overripe bananas for the sweetest muffins.
- Let the muffins cool completely before storing to prevent sogginess.
- If you like a bakery-style dome top, fill each muffin cup almost to the top.
When to Serve Cottage Cheese Banana Muffins
These banana muffins with cottage cheese make a perfect grab-and-go breakfast, snack, or even a light dessert. I love them alongside a cup of coffee in the morning, or paired with eggs or a smoothie for a more filling meal.
They’re also great for school lunches, road trips, or postpartum snacks!
Related Recipes
Looking for more high-protein or cottage cheese breakfast ideas?
- Blueberry Cottage Cheese Muffins
- Cottage Cheese Cinnamon Roll Muffins
- High Protein Cottage Cheese Egg Bites
- Cottage Cheese Egg Bake
FAQ
They are definitely healthier than your typical muffin recipe! These muffins are naturally sweetened, made with simple ingredients, and offer a good amount of protein and healthy fats thanks to cottage cheese and eggs.
You can, but full-fat gives the best flavor and texture. Low-fat may make the muffins slightly less rich.
Yes, try using a 1:1 gluten-free flour blend. I haven’t tested it with almond or oat flour yet.
Very ripe bananas (with brown spots) work best for flavor and natural sweetness.
Cottage Cheese Banana Muffins Recipe
Equipment
Ingredients
- 1 ½ cups ripe banana about 3 bananas
- 1 cup full-fat cottage cheese
- 2 large eggs
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon optional
- ¼ tsp salt
- 2 –3 tbsp milk or buttermilk as needed
- ½ cup chopped walnuts or mini chocolate chips optional
Instructions
- Preheat oven to 375°F (175°C). Line or grease a 12-cup muffin tin.
- In a blender, blend the cottage cheese until completely smooth.
- Add the eggs, maple syrup, vanilla extract, and melted butter to the blender. Blend until fully combined.
- Add the banana and blend again until smooth.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the blended mixture into the dry ingredients and gently fold until just combined. If the batter feels too thick, stir in 1–2 tablespoons of milk or buttermilk.
- Fold in the optional walnuts or chocolate chips, if using.
- Divide the batter evenly among the muffin cups.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Blending the cottage cheese first helps create a smooth, fluffy batter.
- Don’t overmix once the flour is added.
- Muffins freeze well for up to 3 months.
- These muffins are naturally sweetened, protein-packed, and perfect for meal prep.
