Uploaded September 2026 | Updated September 2026, 2 weeks ago
These high-protein banana cottage cheese muffins are soft, moist, healthy, and so easy to make! Naturally sweetened with ripe bananas and maple syrup, with no refined sugar and about 6g of protein per muffin. Perfect for breakfast, meal prep, lunchboxes, or a healthy snack.
►Full written recipe: thecookingfoodie.com/recipe/banana-cottage-cheese-muffins
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients
1 cup (125 g) Whole wheat flour
¾ cup (95 g) All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Salt
1 cup (225 g) Cottage cheese see notes
2 medium bananas (220–230g) , ripe
⅓ cup (80 ml) Maple syrup
2 tablespoons (30 ml) Olive oil *see notes
2 Eggs large
1 teaspoon Vanilla extract
⅓ cup (55 g) Chocolate chips, optional *see notes
Instructions
1. Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with large paper liners or lightly grease the cups.
2. Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. Blend: Add the cottage cheese, bananas, maple syrup, olive oil and vanilla extract to a blender or food processor. Blend until smooth.
4. Add the eggs: Transfer the cottage cheese mixture to a separate large bowl. Add the eggs and whisk just until combined.
5. Combine: Add the dry ingredients to the wet mixture. Fold gently with a spatula just until no dry streaks remain. Do not overmix. If using chocolate chips or another mix-in, fold them in now.
6. Fill: Divide the batter evenly between the 12 large muffin cups, filling each approximately ¾ full. If desired, sprinkle a few additional chocolate chips on top.
7. Bake: Bake for 18–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid testing directly through a melted chocolate chip.
8. Cool: Let cool in the pan for about 5–10 minutes, then transfer to a wire rack to cool completely.
Video
These high-protein banana cottage cheese muffins are soft, moist, healthy, and so easy to make! Naturally sweetened with ripe bananas and maple syrup, with no refined sugar and about 6g of protein per muffin. Perfect for breakfast, meal prep, lunchboxes, or a healthy snack.
►Full written recipe: thecookingfoodie.com/recipe/banana-cottage-cheese-muffins
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients
1 cup (125 g) Whole wheat flour
¾ cup (95 g) All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Salt
1 cup (225 g) Cottage cheese see notes
2 medium bananas (220–230g) , ripe
⅓ cup (80 ml) Maple syrup
2 tablespoons (30 ml) Olive oil *see notes
2 Eggs large
1 teaspoon Vanilla extract
⅓ cup (55 g) Chocolate chips, optional *see notes
Instructions
1. Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with large paper liners or lightly grease the cups.
2. Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. Blend: Add the cottage cheese, bananas, maple syrup, olive oil and vanilla extract to a blender or food processor. Blend until smooth.
4. Add the eggs: Transfer the cottage cheese mixture to a separate large bowl. Add the eggs and whisk just until combined.
5. Combine: Add the dry ingredients to the wet mixture. Fold gently with a spatula just until no dry streaks remain. Do not overmix. If using chocolate chips or another mix-in, fold them in now.
6. Fill: Divide the batter evenly between the 12 large muffin cups, filling each approximately ¾ full. If desired, sprinkle a few additional chocolate chips on top.
7. Bake: Bake for 18–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid testing directly through a melted chocolate chip.
8. Cool: Let cool in the pan for about 5–10 minutes, then transfer to a wire rack to cool completely.
Video
