Description
These moist and tender banana cottage cheese muffins are packed with natural sweetness and a hidden protein boost. A perfect healthier treat for breakfast or snack time.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar (or less, to taste)
- 2 very ripe medium bananas, mashed (about 1 cup)
- ½ cup (120g) full-fat cottage cheese
- ¼ cup (60g) unsalted butter, melted, or neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash bananas. Stir in cottage cheese, melted butter, egg, sugar, and vanilla until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Pour dry ingredients into wet ingredients. Gently fold until *just* combined; do not overmix. Fold in optional add-ins if using.
- Divide batter evenly among muffin cups, filling about two-thirds full.
- Bake for 5 minutes at 400°F (200°C), then reduce temperature to 375°F (190°C) and bake for another 13-17 minutes, or until golden and a toothpick comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 18-22 mins