A healthy snack the whole family will love. Banana cottage cheese muffins are super nutritious and surprisingly delicious. You’ll also love my cottage cheese chocolate muffins, cottage cheese banana bread, and cottage cheese protein shake.

Banana cottage cheese muffins on a wire cooling rack

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If you want a sweet and satisfying snack that’s loaded with nutrition, this recipe for banana cottage cheese muffins is for you.

As a Registered Dietitian, I made this recipe with two goals in mind: make sure they’re absolutely packed with nutrition, and make sure they actually taste great. And we definitely accomplished both.

Scroll down to learn what makes these so nutritious, and some expert tips to make sure your muffins are a success.

Why you’ll love cottage cheese banana muffins

  • Packed with nutrition from whole foods ingredients
  • Less than 10-minutes to prep the batter and get your muffins baking
  • Egg-free in case you or your family has an allergy
  • Sweet and unbelievably satisfying, especially for such a healthy recipe
  • Lower added sugar than many other banana muffin recipes

What makes them so healthy?

As a dietitian, I design my recipes to maximize nutrition without sacrificing taste.

Here are the healthy highlights for this recipe:

  • Extra protein and calcium from cottage cheese
  • Dietary fiber from whole wheat flour, oats, and ground flaxseeds
  • Minimal added sugars (especially compared to other recipes)
  • Important micronutrients from several whole foods ingredients
  • Satisfying, so you’ll crave the not-so-nourishing stuff less
Banana cottage cheese muffins cooling on a wire rack

What are the benefits of adding cottage cheese?

Cottage cheese is a high protein, extremely nutrient-rich food.

I love to use it in healthy baking because it adds moisture, and a nice sweet-and-salty balance. It also has a mild and versatile flavor.

Nutritionally, cottage cheese is low in calories but high in protein. This means it’s a great way to give baked goods a protein boost and support better blood sugar balance. It also contains important vitamins and minerals like vitamin B12, phosphorous, and calcium.

Ingredients in cottage cheese banana muffins

Ingredients for banana cottage cheese muffins displayed in small bowls on a marble counter

How to make banana cottage cheese muffins

Position oven rack to the middle and pre-heat to 350 F. Line a 12-cup muffin pan with liners and set aside.

To a medium bowl, add flour, oats, flaxseed, baking powder, salt, and nuts. Whisk until combined and set aside.

Dry ingredients for muffins in a bowl, before mixing
Dry ingredients for muffins whisked in a large white bowl

To a large bowl, add mashed banana, cottage cheese, brown sugar, olive oil, milk, and vanilla extract. Whisk until mostly smooth.

Wet ingredients for banana cottage cheese muffins whisked in a bowl

Add dry ingredients to wet ingredients. Using a wooden spoon or spatula, mix until just combined. Don’t stir too much or your muffins may be tough.

Banana cottage cheese muffin batter mixed in a large white bowl

Scoop muffin batter into lined pan, filling each cup all the way up. Use a cookie scoop at this step to make things easier.

Unbaked banana cottage cheese muffins

Bake for 25-30 minutes, or until the tops are lightly golden brown and set, and a toothpick inserted into the centre comes out mostly clean, with a few moist crumbs.

Baked banana cottage cheese muffins in a muffin tray

Let muffins cool in the pan for 5-minutes, and then transfer to a wire rack. Let them cool to room temperature before eating. Enjoy!

Need more protein?

Pair your banana cottage cheese muffins with a protein shake, Greek yogurt, or peanut butter.

Storage and re-heating

Fridge: I recommend storing your muffins in the fridge since they contain a substantial amount of dairy. Re-heat for 10-20 seconds in the microwave before eating, if desired. They’ll stay good for up to 5 days.

Freezer: You can freeze your banana cottage cheese muffins! Keep them stored in a freezer-safe bag or food container. Defrost in the fridge overnight, or on the counter for 1-2 hours. If desired, microwave for 10-20 seconds before serving. Muffins will stay good in the fridge for up to 3 months.

Important tips

  • Wait for extra ripe bananas. The more ripe your bananas, the sweeter your muffins will be. Wait until your bananas are extra ripe, brown, and very spotty.
  • Don’t over-pack your flour. Use the spoon-and-level method to make sure you don’t measure too much flour. This can make your muffins dry.
  • Don’t over-mix your batter. Over-mixing your batter can make your muffins tough and dry. Mix until just combined.

More healthy snack ideas

Honey bran muffins
Black bean brownie muffins
Healthy apple carrot muffins
Gluten-free pumpkin bread
Chocolate chip protein muffins
Banana peanut butter oat bars
Chocolate cottage cheese muffins
Apple cinnamon oat muffins
Salted honey nut granola

Overhead photo of banana cottage cheese muffins on a wire rack

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Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Banana cottage cheese muffins on a wire cooling rack
5 from 2 votes

Banana Cottage Cheese Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A healthy snack the whole family will love. Banana cottage cheese muffins are super nutritious and surprisingly delicious.

Ingredients
 

  • 1 cup whole wheat flour, spooned and leveled
  • 1 cup quick oats
  • ¼ cup ground flaxseed
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup chopped walnuts or pecans, optional
  • 1 ½ cups mashed overly ripe bananas, about 4 medium bananas
  • 1 cup cottage cheese, I use 2%
  • ½ cup packed brown sugar
  • ½ cup milk, I use 2% cow's milk
  • ¼ cup olive oil
  • 2 tsp vanilla extract

Instructions
 

  • Position oven rack to the middle and pre-heat to 350 F. Line a 12-cup muffin pan with liners and set aside.
  • To a medium bowl, add flour, oats, flaxseed, baking powder, salt, and nuts. Whisk until combined and set aside.
  • To a large bowl, add mashed banana, cottage cheese, brown sugar, olive oil, milk, and vanilla extract. Whisk until mostly smooth.
  • Add dry ingredients to wet ingredients. Using a wooden spoon or spatula, mix until just combined. Don't stir too much or your muffins may be tough.
  • Scoop muffin batter into lined pan, filling each cup all the way up. Use a cookie scoop at this step to make things easier.
  • Bake for 25-30 minutes, or until the tops are lightly golden brown and set, and a toothpick inserted into the centre comes out mostly clean, with a few moist crumbs.
  • Let muffins cool in the pan for 5-minutes, and then transfer to a wire rack. Let them cool to room temperature before eating. Enjoy!
Serving: 1muffin, Calories: 198kcal, Carbohydrates: 29g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 2mg, Sodium: 252mg, Potassium: 233mg, Fiber: 3g, Sugar: 14g, Vitamin A: 43IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 1mg
Cuisine: American
Course: Muffins, Snack