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Banana Cottage Cheese Muffins

Banana cottage cheese muffins are soft, protein-packed muffins made with ripe mashed banana and creamy cottage cheese for a tender, golden top. The batter mixes quickly and bakes in about 20 minutes for pillowy centers with tiny ivory flecks.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Banana Cottage Cheese Muffins
  • 1 cup cottage cheese
  • 2 bananas ripe, mashed
  • 2 eggs large
  • 0.25 cup honey
  • 1 tsp vanilla extract
  • 1.5 cup oat flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
Make the wet mixture
  1. Blend the cottage cheese, mashed banana, eggs, honey, and vanilla extract until smooth and creamy.
Mix the dry ingredients
  1. Whisk together the oat flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
Combine batter
  1. Pour the wet mixture over the dry ingredients and stir gently until just combined.
Fill the pan
  1. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake
  1. Bake for 20 minutes, until golden on top and a toothpick inserted in the center comes out clean.

Notes

For best texture, mix wet and dry just until no dry streaks remain—overmixing can make the muffins tougher. Store in an airtight container in the fridge for up to 4 days; rewarm briefly in the microwave. Freezing is yes: freeze cooled muffins up to 2 months and thaw at room temperature. Dietary swap: use a dairy-free cottage cheese alternative (plant-based) to keep the same muffin structure, though texture may vary slightly.