High Protein Banana Cottage Cheese Muffins

High-Protein Banana Cottage Cheese Muffins

Moist, naturally sweet, and satisfying — these high protein banana cottage cheese muffins are the kind of snack that keeps hunger at bay. We started making these for school mornings, but now they’ve become a favorite post-gym bite, Sunday meal prep staple, and late-night “just one more” treat.

They’re lighter than your average muffin and so easy to whip up in the blender. Plus, no one ever guesses they’ve got cottage cheese in them — even my pickiest eater.

Why These High Protein Banana Cottage Cheese Muffins Are a Protein Powerhouse

Most banana muffins are soft and sweet — but leave you hungry an hour later. These? They’re soft, sweet and satisfying. They’re made with real ingredients that help make each bite more substantial.

That’s thanks to ingredients like egg whites, cottage cheese, and whey protein — all blended smooth for a super light texture. If you’re used to regular banana muffins with cottage cheese, this version steps it up a notch.

At our house, they started as a quick breakfast idea for my daughter Lily during exam week. But now we make a double batch weekly — because Noah grabs them post-soccer, and even little Emma packs one for ballet.

Here’s a quick look:

	Regular Muffin	High-Protein Version
Feeling	Heavy	Lighter
Sweetness	High	Mellow + natural
Prep Time	20 mins	10 mins
Texture	Crumbly	Moist + fluffy

It’s a small switch — but a powerful one.

Ingredients That Make Cottage Cheese Banana Muffins So Powerful

Let’s break it down. These banana cottage cheese muffins come together with a short list of everyday ingredients that all serve a purpose — especially when it comes to texture and flavor.

Here’s what you’ll need:

• 3 ripe bananas (360 g) – Sweetness + moisture

• 1 cup low-fat cottage cheese – Adds creaminess and subtle tang

• 1/2 cup pasteurized egg whites – Light binder

• 1 scoop (30 g) vanilla whey protein powder – Optional boost in flavor and structure

• 1/4 cup maple syrup – Natural sweetener

• 1 1/2 cups oat flour – Wholesome base that’s gluten-friendly

• 1 tsp baking powder + 1/2 tsp baking soda – Helps them rise

• 1 tsp cinnamon + pinch of salt – Flavor!

Eva’s Note: It’s like a sneaky secret — my kids still don’t know they’re eating cottage cheese banana muffins.

Need to swap? I’ve used mashed dates or even applesauce when I’m out of syrup — both work great.

Protein powders can be tricky. Try one that’s not chalky—some brands really ruin the texture. I rotate between two I trust.

Curious about texture? Check out the blender method for banana cottage cheese muffins — it’s smooth and foolproof.

How to Make High Protein Banana Muffins (Photo Tutorial)

You’ll only need 10 minutes of prep. And a good blender. Here’s how we do it:

1. Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
2. Add bananas, cottage cheese, egg whites, maple syrup, and protein powder to a blender.Blend until smooth. Batter should be thick but pourable.Eva’s Note: Emma does a “banana mash dance” while we wait for the blender. It’s a whole routine now.
3. Add oat flour, baking soda, baking powder, cinnamon, and salt.Pulse just until combined — don’t overmix!
4. Spoon batter evenly into muffin tin.Tip: Use an ice cream scoop for uniform muffins.
5. Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
6. Cool completely on a wire rack before storing.

Texture Tip: The batter will feel thicker than traditional muffins — that’s what gives it the hearty, rich crumb.

Blender Jam? If your blender gets stuck, don’t panic—just pulse, scrape, repeat. I learned this the gooey way.

Meal Prep & Storage Tips for Banana Muffins with Cottage Cheese

These muffins are meal-prep magic. I bake a double batch on Sundays and freeze them in pairs for the week.

• Fridge: Store in an airtight container up to 5 days

• Freezer: Wrap muffins or pack in silicone bags, label by day

• To Reheat: Microwave for 20–30 sec or toast lightly

Eva’s Note: I use a Sharpie to write the day on each freezer bag. Morning Eva is grateful.

For school mornings, I grab a “Monday” bag and toss it in a lunchbox or serve it with yogurt and fruit.

Printable Recipe Card : High Protein Banana Cottage Cheese Muffins

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Frequently Asked Questions about High Protein Banana Cottage Cheese Muffins

These high protein banana cottage cheese muffins have become a weekly essential at our house. They’re one of those rare things that check all the boxes: easy, kid-approved, and freezer-friendly. Whether you’re running late, packing lunch, or just craving something cozy with a cup of coffee — they’ve got you.

If you haven’t yet, go peek at our regular banana muffins with cottage cheese too — same spirit, slightly different build.

Let me know if your family loves these as much as mine does. I’d love to hear what variations you try! Share with me on Facebook !

With love and cinnamon-sticky hands,

Eva