Easy Banana Protein Muffins with Cottage Cheese
These Easy Banana Protein Muffins With Cottage Cheese and Chocolate Chips are like banana bread meets protein-packed goodness with chocolate chips sprinkled in for extra happiness! They are soft, fluffy, and full of nostalgic flavour!
Why I LOVE these Easy Banana Protein Muffins!
- I LOVE that these are packed with 9 grams of protein! Wow!
- I also love that they are soft, moist and fluffy. Surprisingly, they are BETTER than regular banana bread muffins. There, I said it!
- If you opt to add the chocolate chips and nuts, you are taking these muffins to another level or complex, comfort food flavour.
- If you love these muffins, you’ll LOVE my Blueberry Cottage Cheese Muffins
FAQ
Can I substitute Greek yogurt with cottage cheese?
Yes! Greek yogurt is a great substitute for cottage cheese and will still keep the muffins soft and high in protein. Use the same amount (1 cup), but note that the texture might be a wee bit denser.
Can I make these gluten-free?
I absolutely this you can! Swap the all-purpose/whole wheat flour for a 1:1 gluten-free baking flour or use oat flour (my choice) (USE 1¼ cups instead of 1 cup for oat flour). If using almond flour, combine it with another flour for better structure.
Can I make these without protein powder?
Yes, just omit it.
Can I use frozen bananas?
You sure can! This is a great idea! Just make sure they’re defrosted and at room temperature.
Easy Banana Protein Muffins Ingredients
See the recipe card for measurements and method!
Ripe bananas–they need to be ugly to be good (about 1 cup mashed)
Cottage cheese (room temp)
Eggs (room temp)
Maple syrup or honey
Vanilla extract
Melted butter
All-purpose or whole wheat flour
Vanilla whey protein powder (optional for added protein)
Baking soda
Baking powder
Salt
Chocolate chips (optional)
Chopped walnuts or pecans (optional)
Easy Banana Protein Muffins Method
*PREHEAT your oven to 350°F, grease your muffin tin, and add muffin liners.
First, we are going to throw all of our dry ingredients together. Here’s where you decide if you want to add protein powder. Indeed, it gives a boost of protein, but is totally optional and doesn’t really affect the outcome of your easy banana protein muffins.
Mash your bananas in a bowl. And you don’t need to go crazy, just mashing with a fork is fine! I love how muffins can just be made by hand. So handy! (see what I did there)
Blend up the cottage cheese, eggs, melted butter, honey or maple syrup, and vanilla together. I prefer to leave the bananas out. I think it makes for a better muffin!
Add your wet ingredients to the mashed banana, and mix well.
Next, we’re just going to use the muffin method, which is to add the wet ingredients to the dry.
Now, let’s mix the wet and dry just a wee bit…
Ok, add in your nuts or chocolate chips (if you LOVE yummy things)…Then gently mix. Remember, do NOT overmix, lest your muffins me tough. Nobody wants a tough muffin!
Lastly, fill up your muffin liners (I use an ice cream disher) and bake at 350° F for 18-20 minutes. Don’t overbake. You don’t want that!
All your easy banana protein muffins to cool on a pan for 5-10 minutes.
Recipe Card for Easy Banana Protein Muffins
Easy Banana Protein Muffins with Cottage Cheese
These Easy Banana Protein Muffins With Cottage Cheese and Chocolate Chips are like banana bread meets protein-packed goodness with chocolate chips sprinkled in for extra happiness! They are soft, fluffy, and full of nostalgic flavour!
Ingredients
- 2 large ripe bananas (about 1 cup mashed)
- 1 cup cottage cheese (room temp)
- 2 large eggs (room temp)
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup melted butter
- 1 cup all-purpose or whole wheat flour
- ½ cup vanilla protein powder (optional for added protein)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips (optional)
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly grease it.
- Mix all dry ingredients and set aside. Flour, protein powder (if using), baking soda, baking powder, and salt.
- Mash bananas in a small bowl, set aside.
- Blend cottage cheese, eggs, syrup or honey, vanilla, and butter. Then add to the mashed bananas and stir well to combine.
- Combine the wet ingredients, with the wet, and add your nuts or chocolate chips (if using). Stir until just mixed, don't over mix.
- Divide the batter between your 12 muffin cups.
- Bake 18-22 minutes, allow to cool for 10 minutes
- Enjoy!!
Notes
- Don't overheat your cottage cheese, but warming it helps it not cause the butter to solidify. I pop it in the microwave for 30 seconds or so, and then stir.
- To warm eggs, place in hot (bathwater hot, not too hot!) water for a few minutes.
- Store at room temp for 2 days or in the fridge for up to 5.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 360mgCarbohydrates: 24gFiber: 2gSugar: 13gProtein: 9g
Nutrition information on this site is estimated and for informational purposes only. While I strive to provide accurate nutritional data, these figures are based on online calculators and may vary depending on ingredient brands, portion sizes, and preparation methods. I am not a registered dietitian, and this is not medical advice. Consult a healthcare professional for dietary guidance.
Related Recipes
If you love these muffins, you’ll LOVE my Blueberry Cottage Cheese Muffins
The Best Soft Protein Peanut Butter Cookies with Cottage Cheese
I made these muffins and used almond flour. They sunk and were also quite oily, however, they were also really flavourful. I think I’ll try again and use half almond flour and half regular flour and maybe just a third of a cup of butter.
How interesting! I haven’t experienced either of these, but do let me know how they turn out!