Banana Cottage Cheese Muffins
A healthy snack the whole family will love. Banana cottage cheese muffins are super nutritious and surprisingly delicious.
Servings: 12 muffins
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!
Nutrition
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