Can I make these cottage cheese muffins gluten-free?

Absolutely! To make these muffins gluten-free , simply substitute the flour with a certified gluten-free oat flour or a 1-to-1 gluten-free baking blend. I've tested this substitution multiple times, and the results are just as delicious. The texture might be slightly different, but trust me, they're still fantastic.

Will the banana cottage cheese muffins taste like cheese?

Not at all! This is the question I get most often, and I promise you won't taste the cottage cheese at all. It blends completely into the batter, adding incredible moisture and a protein boost without any noticeable cheese flavor. For an even smoother texture, blend the wet ingredients in a blender before mixing with the dry ingredients.

How should I store these high protein banana muffins?

Store the muffins in an airtight container at room temperature for up to 3 days , or in the refrigerator for up to a week. They also freeze wonderfully for up to 3 months , making them a perfect make-ahead snack for busy families like ours. I often make a double batch on Sunday and freeze half for the following week.

Can I use different sweeteners in banana cottage cheese muffins?

Yes! While the ripe bananas provide most of the natural sweetness, you can adjust the additional sweetener to your taste. Maple syrup , honey, agave nectar, or even granulated sweeteners like coconut sugar work well. Start with less and taste the batter (it's safe since there are eggs, but just a tiny taste!) to adjust as needed.

Easy Banana Cottage Cheese Muffins in 30 Minutes

Name: Banana Cottage Cheese Muffins (Easy, High Protein Snack for Busy Families)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large ripe bananas (the spottier, the better!); ¾ cup low-fat cottage cheese; 2 large eggs; 1 tsp vanilla extract; 1–2 tbsp honey or maple syrup (optional, depending on banana ripeness); 1 cup oat flour or whole wheat flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp ground cinnamon; Pinch of salt; ⅓ cup mini chocolate chips (optional); ½ cup fresh or frozen blueberries (optional); ¼ cup chopped walnuts or pecans (optional)

Description

These banana cottage cheese muffins have completely changed how I think about healthy snacking! They pack 15 grams of protein per serving while tasting like a delicious banana treat with no weird aftertaste or dry texture – just moist, fluffy muffins that happen to be incredibly nutritious.

Ingredients

Scale

2 large ripe bananas (the spottier, the better!)
¾ cup low-fat cottage cheese
2 large eggs
1 tsp vanilla extract
1–2 tbsp honey or maple syrup (optional, depending on banana ripeness)
1 cup oat flour or whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
Pinch of salt
⅓ cup mini chocolate chips (optional)
½ cup fresh or frozen blueberries (optional)
¼ cup chopped walnuts or pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray
In a large mixing bowl, mash your bananas until mostly smooth
Add the cottage cheese, eggs, vanilla extract, and sweetener if you’re using it
Mix everything together until well combined
In a separate bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt
Add the dry ingredients to the wet mixture and stir until just combined
If you’re adding chocolate chips, blueberries, or nuts, fold them in gently at this point
Fill each muffin cup about ¾ full with batter
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack

Notes

Use very ripe bananas for the best sweetness. Don’t overmix the batter – mix just until ingredients are combined. Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. Can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 8g
Sodium: 200mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 15g
Cholesterol: 35mg