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Banana Cottage Cheese Muffins

Banana cottage cheese muffins that bake up golden with soft, moist centers and gently domed tops. Ripe mashed banana and creamy cottage cheese create a tender crumb in a quick 20-minute bake.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 2 ripe bananas, mashed
Cottage cheese base
  • 1 cup cottage cheese Blend until smooth for a consistent batter.
  • 2 large eggs
  • 0.25 cup honey
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a muffin tin with paper liners, leaving space between cups for even heat.
  2. Position the oven rack in the middle so the muffins bake through without over-browning.
Mix wet ingredients
  1. Blend the cottage cheese until smooth, then whisk it with mashed bananas, eggs, honey, and vanilla until uniform.
Combine dry ingredients
  1. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
Bake
  1. Fold the dry ingredients into the wet mixture until just combined, stopping as soon as no dry streaks remain.
  2. Divide batter evenly among the muffin cups, filling each about 3/4 full for domed tops.
  3. Bake for 18–20 minutes at 375°F until a toothpick inserted in the center comes out clean.
Cool
  1. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to firm up the tops.

Notes

Pro tip: blend the cottage cheese until very smooth to avoid small curds and keep the center tender. Store covered in the refrigerator up to 4 days; freeze up to 2 months. For a lower-sugar option, replace honey with an equal amount of your preferred granulated sweetener (measure by sweetness) or use mashed banana only and reduce the honey to 1 tbsp.