Soft, Sweet & Packed with Protein (No Powder!)
I’ve made a lot of banana muffins over the years, but these cottage cheese banana protein muffins? Total game-changer. They’re soft, slightly sweet, and have just the right amount of banana flavor without going full banana bread mode. And the best part? You’d never guess they’re secretly protein-packed. Yup, there’s cottage cheese in here, but trust me, you don’t taste it. It just makes the muffins super moist and tender.
They’re easy to whip up in one bowl (with a blender shortcut!), perfect for breakfast on the go, and totally freezer-friendly. They pair beautifully with a slather of almond butter or a smoothie on the side. Want more snack-worthy ideas? Check out these Blueberry Cottage Cheese Muffins too!
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The ingredients
Ripe bananas – The browner the better for sweetness and moisture.
Cottage cheese – Adds protein and moisture without affecting taste.
Butter – For richness and tender crumb.
Maple syrup – Natural sweetness and flavor depth.
Eggs – Helps bind everything and adds more protein.
Vanilla extract – Just a splash for that classic bakery vibe.
All-purpose flour – Keeps the texture fluffy.
Baking soda – For rise and lightness.
Salt – Balances all the sweetness.
Chopped walnuts (optional) – For crunch and healthy fats.
See quantities in the recipe card below
Step-by-Step Instructions for the Banana Protein Muffins
Preheat your oven to 350°F. Line a muffin tin or lightly grease it.
Blend the wet ingredients: Add bananas, cottage cheese, butter, maple syrup, eggs, and vanilla to a blender. Blend until smooth and creamy.
Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, and salt.
Combine the two: Pour the banana mixture into the dry ingredients. Gently fold it all together with a spatula. Don’t overmix — just until combined.
Scoop the batter evenly into 12 muffin cups, about ¾ full. Sprinkle with walnuts if you’re using them.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool the muffins in the pan for 5 minutes, then move to a wire rack to cool completely.
Tips for Success
- Use super ripe bananas — like almost black-spotted. They make everything better.
- Don't skip the blender step — it makes the texture super smooth and consistent.
- Avoid overmixing — a few streaks of flour are okay!
- Use full-fat cottage cheese if you want that extra creamy crumb.
Variations
- Add chocolate chips for a banana bread-meets-muffin treat.
- Swap walnuts for pecans or pumpkin seeds.
- Use whole wheat flour for extra fiber.
- Make it dairy-free: try mashed banana + almond yogurt instead of cottage cheese.
Serving Ideas
- With a swipe of peanut or almond butter.
- As a quick grab-and-go breakfast with a protein smoothie.
- Paired with Greek yogurt and berries for a balanced snack.
- In a lunchbox with fruit and veggie sticks.
Storage Tips
- Room temp: Keep in a sealed container for up to 2 days.
- Fridge: Store for up to 5 days — microwave 10 seconds before eating.
- Freezer: Freeze up to 2 months. Thaw overnight or pop in the toaster oven.
FAQs
Nope! It blends right in — adds moisture and protein without flavor.
Yes! Try honey or brown sugar instead of maple syrup.
Banana Protein Muffins with Cottage Cheese
Equipment
- Blender
- Mixing bowls
- Muffin tin
- Measuring cups/spoons
- Spatula
Ingredients
- 1 cup ripe bananas about 2 medium
- ½ cup cottage cheese
- ½ cup salted butter softened
- ¼ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350°F and prepare a muffin tin with liners or non-stick spray.
- Blend bananas, cottage cheese, butter, maple syrup, eggs, and vanilla in a blender until smooth.
- Whisk together flour, baking soda, and salt in a separate large bowl.
- Pour the blended mixture into the dry ingredients. Fold gently until just combined.
- Divide batter evenly between muffin cups. Top with walnuts if using.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- For extra protein, use 3 eggs instead of 2.
- Swap half the flour for oat flour for a heartier muffin.
- Add cinnamon or nutmeg for more cozy vibes.
- Freeze individually and pop one out when you need a snack.
Sophie Viau says
I make these banana protein muffins on repeat — especially during busy weeks. They're my little secret weapon for getting more protein in without having to bust out the protein powder. And honestly? You’d never know there's cottage cheese in them. My kids don't taste it, my husband doesn't taste it — but they always disappear by the next day!