Description
These gluten-free blender banana cottage cheese chocolate chip muffins are high in protein, easy to make, and naturally sweetened for a healthy treat.
Ingredients
Scale
- 3 very ripe bananas (about 1 cup)
- 1/2 cup cottage cheese
- 1/2 cup salted butter, softened
- 1/4 cup honey (high quality)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend (I use Pamela’s)
- 1 heaping teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- `1/2 cup mini dark chocolate chips
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, 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.
- Pour into a medium mixing bowl. Add in the flour, baking soda, salt and chocolate chips. Fold in with a rubber spatula. Make sure everything is well mixed and no flour is showing.
- 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.
- 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
To store these muffins, put them in a container and into your refrigerator.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American