Blender Banana +
Cottage Cheese Muffins
Basically the tastiest banana bread in muffin form with crunchy walnuts and spongy muffin goodness. What more do you want? These are good.
Call them what you want – banana bread muffins, banana muffins, or my crazy title of Blender Banana and Cottage Cheese Muffins.
And one of my favorites is that this recipe is so simple. Few ingredients, mix with your blender and bake. Add walnuts or leave them out.
So much sugar...but not in this recipe.
Let me state the obvious. Most muffins are loaded with sugar. It’s pretty amazing (or shocking) how much sugar is usually called for in recipes…like at least 1 cup. That’s a lot.
In an effort to limit (if not to completely remove sugar) from muffin recipes – I promise you won’t miss it in these – I used a small amount of honey.
The bananas naturally are sweet so sugar really isn’t needed. Plus you warm these up, slice and put some salted butter on them – YUM. You won’t miss the sugar, or the sugar crash or anything sugar related. Trust me on this one.
Hidden protein.
I’ve been trying to increase my protein intake and literally want protein in everything that I eat.
That’s why I added cottage cheese. Not only is it packed with protein but it added moisture to these muffins. Gluten free muffins can sometimes be a little dense – not these and I thank cottage cheese for that. You don’t taste it – promise.
Let's get baking. More recipes to love.
Blender Banana + Cottage Cheese Muffins
- Total Time: 26 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
The best protein filled muffins – grab for a quick breakfast or snack. No added processed sugar – just raw honey and bananas. So good.
Ingredients
- 3–4 very ripe bananas (about 1 cup)
- 1/2 cup cottage cheese (I love this brand)
- 1/2 cup salted butter, softened
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend
- 1 heaping teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- optional: raw roughly chopped walnuts for topping
Instructions
- Preheat your oven to 375F. Line muffin tins with paper liners. Lightly spray with coconut oil (optional). Set a side.
- In a blender bowl (what is it called actually), mix on low the bananas, cottage cheese and salted butter until everything is fully combined. Pour in the honey, eggs and vanilla extract. Again on low, mix to combine for a few seconds.
- Add in the flour, cinnamon, baking soda and salt. Fold in with a rubber spatula. Make sure everything is well mixed and no flour is showing (You can use your blender on the low setting again – just be warned that it will become very thick and may be hard to get out of your blender bowl).
- Pour the muffin batter into the prepared muffin tins. I like using an ice cream or cookie scoop so the muffins are about the same size and bake evenly.
- Sprinkle the tops with the chopped walnuts (if desired).
- Place in your preheated oven and cook for 16-18 minutes or until they are slightly browned, cooked in the middle and spring back when you touch the centers.
- Remove from the oven and let cool completely before slicing into.
Notes
These muffins freeze great. Once completely cooled add them to a ziploc bag and freeze. Don’t forget to label them with the name and date – you think you will remember but let’s be honest, you won’t.
- Prep Time: 8
- Cook Time: 18
- Category: baking
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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2 Responses
Can you use almond flour?
Yes! However I haven’t tested it with almond flour yet. I would suggest increasing by 1 egg.