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Protein-packed muffins made with cottage cheese and ripe bananas, naturally sweetened with honey, perfect for a quick, healthy breakfast.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 cup cottage cheese
  • 2 ripe bananas, mashed
  • 1 egg
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup honey
  • 1 tsp vanilla extract

Instructions

  1. Bring cottage cheese to room temperature (about 30 minutes before baking).
  2. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or spray with oil.
  3. Mash the ripe bananas with a fork until nearly liquid.
  4. Spray the measuring cup with oil to help pour out the honey.
  5. In a bowl, stir together mashed bananas, cottage cheese, egg, honey, and vanilla until creamy and chunky.
  6. In another bowl, whisk whole wheat flour, baking powder, and baking soda until evenly combined.
  7. Add the dry ingredients to the wet in three additions, gently folding with a wooden spoon after each addition until no patches of flour remain (do not overmix).
  8. Use a small ice cream scoop or spoon to fill each muffin cup about two-thirds full with batter.
  9. Bake the muffins at 350°F (175°C) for 20–25 minutes.
  10. Test for doneness with a toothpick; continue baking if it does not come out clean or with only a few moist crumbs.
  11. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack and let cool about 10 minutes before serving.

Notes

Use super ripe bananas with lots of black spots for natural sweetness and less added honey., Be gentle when mixing to keep muffins tender and fluffy; avoid overmixing., Bring cottage cheese to room temperature before mixing to avoid tough batter., Let muffins cool for about 10 minutes before serving to help set texture., Add nuts, chocolate chips, cinnamon swirl, or blueberries as optional mix-ins for flavor variation., Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months., Reheat muffins in microwave for 15 seconds or toast for a fresh-baked feel.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Fat: 1g
  • Carbohydrates: 22g
  • Protein: 5g