Can you make banana muffins with cottage cheese?

Absolutely! In fact, cottage cheese banana muffins are one of the best ways to sneak in extra protein without sacrificing flavor or texture. The cottage cheese blends right into the batter and helps keep the muffins super moist.

How does cottage cheese affect baking?

Cottage cheese adds moisture, richness, and a ton of protein to baked goods. It can replace part of the fat or dairy in a recipe, giving you fluffier results without needing extra oil or butter. Just blend it up if you want a smooth texture it works like a dream.

Do banana and cottage cheese go together?

Yes, they pair surprisingly well. The sweetness of banana balances the creamy tang of cottage cheese, which is why these muffins hit just right. I was skeptical at first too, but now it’s one of my go-to flavor combos.

What is the cottage cheese baking hack?

It’s simple: blend cottage cheese into your batter to boost protein and moisture without changing the flavor too much. It’s an easy swap that turns basic baked goods into something more filling and nourishing. I’ve even used it in pancakes and brownies it never fails.

Cottage Cheese Banana Muffins: 7 Irresistibly Moist, High‑Protein Bakes You’ll Crave

Description

These Cottage Cheese Banana Muffins are naturally sweetened, protein-packed, and made in a blender with just a few wholesome ingredients. Perfect for meal prep or a quick grab-and-go snack!

Ingredients

Scale

1 cup cottage cheese
2 ripe bananas
2 large eggs
1/4 cup honey
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups old-fashioned oats

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Instructions

Preheat oven to 400°F and grease a 12-cup muffin pan or use foil liners (avoid paper liners).
Add cottage cheese, bananas, eggs, honey, vanilla, baking powder, cinnamon, and oats to a blender in that order.
Blend on high for 45 seconds, or until the batter is smooth.
Pour batter into muffin cups, filling each about 3/4 full.
Bake for 20 minutes or until tops are golden and a toothpick comes out clean.
Let muffins cool in the pan for 10 minutes before removing.

Notes

Use very ripe bananas for natural sweetness.
Optional: fold in mini chocolate chips, blueberries, or chopped walnuts after blending.
Freeze well just thaw overnight or reheat in the microwave for 20 seconds.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Snacks
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 145
Sugar: 7g
Sodium: 160mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 7g
Cholesterol: 35mg