Description
Delight in these moist and flavorful Banana Cottage Cheese Muffins, a wholesome treat combining ripe bananas, creamy cottage cheese, and hearty oats. Perfect for breakfast or a healthy dessert, these muffins offer a balance of natural sweetness and nuttiness with a tender crumb and crunchy walnuts on top.
Ingredients
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 nuts (walnuts preferred)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F). Line a muffin tin with liners or lightly grease it to prevent sticking.
- Blend Cottage Cheese: Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy, which will improve the texture of the muffins.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the blended cottage cheese, coconut sugar, mashed bananas, and eggs until the mixture is smooth and uniform.
- Add Oil: Stir in the coconut oil (or your chosen oil) until fully incorporated.
- Add Dry Ingredients: Gently fold in the flour, quick oats, baking powder, baking soda, salt, and cinnamon using a spatula. Mix just until combined to avoid overmixing.
- Fold in Milk and Nuts: Add the milk and chopped walnuts, folding them evenly into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each 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 of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool on a wire rack before serving. Enjoy warm if you prefer!
Notes
- For a dairy-free version, substitute cottage cheese with a plant-based creamy alternative.
- Use ripe bananas for natural sweetness and moisture.
- Do not overmix the batter to keep muffins tender and light.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Feel free to swap nuts for seeds or dried fruits based on preference or allergies.
Nutrition
- Serving Size: 1 muffin
- Calories: 275
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
