The fluffy texture of these Banana Cottage Cheese Muffins, combined with the natural sweetness of maple syrup, makes them an irresistible choice for breakfast or a quick snack. They pair beautifully with coffee and can be prepared ahead for busy mornings.
I love warm muffins first thing in the morning. This straightforward recipe gives you moist, tender muffins without loading them with refined sugar. Maple syrup provides gentle sweetness while cottage cheese adds protein and keeps the crumb soft and moist. If you often have ripe bananas that need using, this is a perfect solution — these are not your average banana muffins.
You can make the muffins the night before and store them chilled or freeze extras for later. The combination of banana and cottage cheese creates a satisfying flavor and texture that still feels like an indulgence but won’t leave you crashing later.
Ingredients
- Salted butter – softened. If using unsalted, add a pinch of salt.
- Maple syrup – natural sweetener.
- Vanilla extract – for depth of flavor.
- Eggs – bind the batter.
- Cottage cheese – adds protein and moisture.
- Mashed banana – use ripe bananas and mash until smooth.
- All-purpose flour – the base of the muffins.
- Cinnamon – warm spice for flavor.
- Baking powder – gives lift and light texture.
See the recipe card for exact quantities.
How to Make Banana Cottage Cheese Muffins
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray lightly with nonstick cooking spray.
Step One: In a large bowl, cream the softened butter with a mixer at medium speed until fluffy.
Step Two: Add the maple syrup, vanilla, eggs, cottage cheese, and mashed banana to the creamed butter. Beat until well combined.
Step Three: In a separate bowl, whisk the dry ingredients. Gradually add them to the wet mixture and stir until just combined. Small curds from the cottage cheese are fine and will blend into the batter.
Step Four: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Step Five: Bake for 18–20 minutes, until the edges are golden and the tops spring back when lightly touched. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Top Tip
Use an extra-large cookie scoop (3–4 tablespoon size) to portion batter evenly into liners—it’s quicker and less messy.
Variations
- Gluten-free flour blend – Substitute a 1:1 gluten-free blend for all-purpose flour.
- Protein powder – Add a scoop for extra protein; adjust liquid slightly if needed.
- Semi-sweet or dark chocolate chips – Fold in for a sweeter treat.
Equipment
You’ll need a hand mixer or stand mixer, a large mixing bowl, a small bowl for dry ingredients, muffin liners, a 12-cup muffin tin, a spatula for scraping, and a wire rack for cooling.
Storage
Once cooled, store muffins in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze cooled muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Common Questions
Avoid overbaking. Remove muffins when the edges are golden and the tops spring back when lightly pressed. Residual heat will finish the bake as they rest in the pan for a few minutes.
The muffins capture the sweet, banana-forward flavor of banana bread but in a portable, quicker-to-bake form.
Related
Try other muffin recipes for more ideas and flavor combinations.
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Kodiak Cake Muffins Recipe
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3 Ingredient Pumpkin Muffins
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Cheese and Bacon Muffins
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Vanilla Muffin Recipe
📖 Recipe
Banana Cottage Cheese Muffins
Ingredients
- 4 oz salted butter softened
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup cottage cheese
- 1 cup mashed banana
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
Instructions
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Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake papers and spray with nonstick cooking spray.
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Mix the dry ingredients in a small bowl.
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In a large bowl, cream the butter with an electric mixer at medium speed until fluffy. Add the wet ingredients, beating well.
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Gradually add the dry ingredients and stir until combined.
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Spoon the batter into muffin cups about ¾ full.
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Bake for 18–20 minutes or until golden around the edges and the tops spring back when lightly touched.
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Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
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