Description
These Banana Cottage Cheese Muffins are a moist, flavorful treat perfect for breakfast or dessert. Combining ripe bananas, creamy cottage cheese, and wholesome oats, these muffins offer a nutritious twist on a classic favorite. Enhanced with cinnamon and crunchy walnuts, they provide a delightful texture and balanced sweetness from coconut sugar, all baked to golden perfection.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick oats
- 3/4 cup coconut sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil or any other oil of your choice
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/3 cup milk
Add-ins
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and prepare a muffin tin with liners or lightly grease it to prevent sticking.
- Blend Cottage Cheese: Add the cottage cheese to a blender or food processor and blend until smooth and creamy to improve the mixture’s texture.
- Mix Wet Ingredients: In a large mixing bowl, combine the blended cottage cheese, coconut sugar, mashed bananas, and eggs. Whisk together until the mixture is smooth and uniform.
- Add Oil: Stir in the coconut oil until fully incorporated into the wet mixture.
- Incorporate Dry Ingredients: Add the flour, oats, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Gently fold everything together using a spatula until just combined, avoiding overmixing to keep muffins tender.
- Fold in Milk and Nuts: Add the milk and chopped walnuts and fold gently until they are evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly between the muffin cups, filling them almost to the top. Optionally, sprinkle extra chopped walnuts on top for added crunch.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool on a wire rack for about 10 minutes. Enjoy warm or at room temperature.
Notes
- For a dairy-free option, substitute cottage cheese and milk with plant-based alternatives.
- You can replace walnuts with other nuts or seeds as preferred.
- Ensure bananas are ripe for natural sweetness and moisture.
- Do not overmix the batter to keep muffins fluffy and tender.
- These muffins freeze well—store in an airtight container for up to a month.
Nutrition
- Serving Size: 1 muffin
- Calories: 275 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
