Banana Cottage Cheese Muffins
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