There’s something so comforting about banana muffins fresh out of the oven. They remind me of the rushed but cozy school mornings when I’d be flipping muffins onto a cooling rack while the kids packed their backpacks. These banana muffins with cottage cheese have become our go-to lately—not just because they taste like a treat, but because they’re sneakily packed with protein and come together easily by hand in one bowl.
I first tried adding cottage cheese to my muffins during a week I was testing healthy snack ideas for my daughter Lily’s tennis meets. I was skeptical, to be honest. But after that first batch? I was hooked. The muffins were unbelievably moist, fluffy, and filling enough to keep the kids satisfied through a long morning. If you love high-protein muffins that don’t taste “healthy,” this recipe is for you. It’s become a reader favorite too: you can check out our high-protein banana cottage cheese muffins for more variations.
Eva’s Note: Even my picky eater Emma loves these—especially with a few chocolate chips sprinkled on top.
Ingredients at a Glance
These healthy banana muffins use pantry staples with a protein-packed twist. Here’s what you’ll need:
Dry Ingredients:
- • 2 cups (200 g) old-fashioned oats (blend to flour in a food processor or use oat flour)
- • 1 tsp baking powder
- • ½ tsp baking soda
- • 1 tsp cinnamon
- • ¼ tsp fine salt
Wet Ingredients:
- • 1 cup (225 g) 2% cottage cheese
- • 2 ripe bananas, mashed (~240 g)
- • 2 large eggs
- • ¼ cup (60 ml) honey
- • 1½ tsp vanilla extract
Optional Add-Ins:
- • ½ cup chocolate chips
- • ¼ cup chopped walnuts
- • Substitute gluten-free oats for a GF version
Why Cottage Cheese Works in Muffins
If you’ve never baked with cottage cheese before, I totally get the hesitation. I had visions of weird curds in my batter. But once you mash and mix it in, it becomes this magical base that makes moist muffins with zero oil.
Why it works:
- Protein boost: 1/2 cup of cottage cheese has about 14g of protein. That’s nearly 5g per muffin!
- No added fats: It keeps the crumb soft and rich without needing butter or oil.
- Kid-approved texture: Once stirred in, it melts right into the batter—no curds in sight!
Now I use it in all kinds of baked goods. It’s one of the secrets to our blender banana cottage cheese muffins too, especially for that melt-in-your-mouth bite.
Step-by-Step Instructions
These muffins are ready in under 30 minutes, and no fancy tools required!
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Mash the bananas in a large mixing bowl.
- Add cottage cheese, eggs, honey, and vanilla. Whisk well until mostly smooth. Some small bits of cottage cheese are okay!
Tip: The riper the banana, the sweeter and more moist your muffins will be!
- In a separate bowl, stir together oat flour, baking powder, baking soda, cinnamon, and salt.
- Add dry ingredients to the wet mixture and stir gently until just combined.
- Fold in any add-ins (chocolate chips, walnuts, etc.).
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Eva’s Note: Lily (my 15-year-old) made a batch solo last weekend. She said it felt like “leveling up” her snack game—and she loved doing it all by hand.
Swaps & Add-Ins
Make these muffins your own! Here are some of our favorites:
- • Chocolate Chip Banana Muffins: Stir in ½ cup of dark chocolate chips.
- • Nutty Boost: Add ¼ cup chopped walnuts or pecans.
- • Gluten-Free Banana Muffins: Use certified gluten-free oats.
- • Berry Twist: Add ½ cup blueberries to the batter.
Nutrition Snapshot
These high-protein muffins make a perfect grab-and-go breakfast or snack.
- • Calories: ~140 per muffin
- • Protein: 5g
- • Sugar: 6g (from banana + honey)
- • Fat: 3g
- • Fiber: 2g
One muffin and a hard-boiled egg is my favorite school morning combo.
Storage Tips
These muffins store and freeze beautifully. I often make a double batch before a busy week.
Room Temp:
- Store in an airtight container for up to 3 days.
Freezer:
- Let muffins cool completely. Place in a freezer-safe bag.
- Label and date. Store up to 3 months.
- Reheat in microwave for 20–30 seconds.
Eva’s Note: I stash a bag in the freezer before family road trips—they make a perfect breakfast in the car!
Printable Recipe Card : Banana Muffins with Cottage Cheese
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Banana Muffins with Cottage Cheese
- Total Time: 30 minutes
- Yield: 12 muffins
Description
These banana muffins with cottage cheese are soft, moist, and protein-packed—perfect for busy mornings or after-school snacks. Made with simple pantry staples and no oil or refined sugar, they’re healthy banana muffins the whole family loves.
Ingredients
Dry Ingredients:
• 2 cups (200 g) old-fashioned oats (blended into flour or use oat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp fine salt
Wet Ingredients:
• 1 cup (225 g) 2% cottage cheese
• 2 ripe bananas, mashed (~240 g)
• 2 large eggs
• ¼ cup (60 ml) honey
• 1½ tsp vanilla extract
Optional Add-Ins:
• ½ cup chocolate chips
• ¼ cup chopped walnuts
• Substitute gluten-free oats for a gluten-free version
Instructions
-
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
-
Mash the bananas in a large mixing bowl.
-
Add cottage cheese, eggs, honey, and vanilla. Whisk well until mostly smooth—some small bits of cottage cheese are fine!
-
In a separate bowl, combine oat flour, baking powder, baking soda, cinnamon, and salt.
-
Stir dry ingredients into the wet mixture until just combined—don’t overmix.
-
Fold in optional add-ins like chocolate chips or nuts.
-
Spoon batter into muffin cups, filling each about ¾ full.
-
Bake 18–22 minutes, until a toothpick inserted comes out clean.
-
Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Keep at room temperature for up to 3 days, or freeze for up to 3 months.
Make it Gluten-Free: Use certified gluten-free oats.
Sweetness Tip: The riper the bananas, the sweeter and moister the muffins.
Kid Favorite: Add chocolate chips or berries for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 6g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Frequently Asked Questions about Banana Muffins with Cottage Cheese
Can you substitute yogurt for cottage cheese in muffins?
Yes, plain Greek yogurt works well in place of cottage cheese. The protein is similar, and it keeps the muffins moist—just a slightly tangier flavor. Lily actually prefers the yogurt version for that extra zing!
Can you freeze banana cottage cheese muffins?
Absolutely! Once fully cooled, freeze them in a zip-top bag for up to 3 months. I often include one in each kid’s lunchbox—they thaw by noon.
Are cottage cheese muffins healthy?
A: Yes! Cottage cheese offers protein and moisture without added fats or sugar. These healthy banana muffins keep us full on busy days—especially during back-to-back soccer games.
How do you make muffins more moist?
The secret is very ripe bananas and cottage cheese. I realized this after testing a version with applesauce that turned out dry. This combo makes every bite tender and delicious.
Thanks for baking with me today! Whether you’re looking for a quick breakfast, a lunchbox win, or a way to use up those spotty bananas, these banana muffins with cottage cheese are a wholesome, feel-good option you’ll come back to again and again.
And if you try them, don’t forget to tag on Facebook or drop a comment—I love hearing your muffin moments.
With love and cinnamon-sugar hands, Eva