Cottage Cheese Muffins with Banana – Recipe for moist and easy muffins with cottage cheese, banana, oats, and cinnamon.
These cottage cheese muffins are incredibly easy and delicious. The batter is made by blending cottage cheese, ripe bananas, oats, eggs, and cinnamon. The mixture is poured into muffin cups, and chocolate chips are folded in before baking. Once out of the oven, the muffins should cool on a wire rack as they are slightly moist inside.
You won’t taste the cottage cheese in these muffins since it is blended, but it adds a wonderfully soft texture and boosts the protein content. You can use gluten-free oats if you want a gluten-free version, and the cinnamon can be omitted if preferred.
These muffins will keep for 3-4 days in the fridge and can also be frozen. They make a perfect snack or a tasty addition to a lunchbox.
I also have a recipe for banana oat muffins or my recipe for chocolate muffins with cottage cheese, oats, and coffee. Enjoy!
Cottage cheese muffins with banana
Ingredients
Instructions
Preheat the oven to 175°C (fan-assisted).
Blend cottage cheese, bananas, eggs, brown sugar, vanilla sugar, baking powder, salt, cinnamon, and melted butter into a smooth batter using a blender.
Grease 12 muffin cups with melted butter and divide the batter among them. Sprinkle chocolate on top of the muffins and gently fold it into the batter.
Bake the muffins for about 25-30 minutes. Let them cool completely on a wire rack, as they will be slightly moist inside. Enjoy!
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