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
Scale
- 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