These Banana Cottage Cheese Muffins are a delicious way to nourish your body with real, feel-good ingredients. They’re made with whole foods that support balanced energy, stable blood sugar, and sustained fullness. No empty calories here – just a wholesome, satisfying treat that tastes as good as it is for you.
There’s something so satisfying about creating a recipe that feels like a treat but is actually packed with goodness – and that’s exactly what these Banana Cottage Cheese Muffins are all about. They look and taste like classic bakery-style muffins, but they’re made with simple, wholesome ingredients that will leave you feeling energised and nourished. No refined sugar, no complicated steps—just real food (that tastes delicious).
These muffins are naturally sweetened with ripe bananas and a drizzle of honey or maple syrup, meaning they’re sweet enough without the sugar crash. The real star, though, is the cottage cheese. It might sound a little unexpected, but trust me—it’s what makes these muffins so moist, soft, and satisfying. Plus, it adds a lovely protein boost that keeps you fuller for longer, making them a great option for breakfast, snack time, or even post-workout.
I love that this recipe is as easy as it is healthy. Everything comes together in one blender and one bowl, so there’s minimal mess and maximum reward. And because the ingredients are so simple and nourishing, it’s the kind of recipe you can feel really good about making (and eating) on repeat.
They’re also super versatile—keep them plain and classic, or throw in some extras like walnuts, chia seeds, or a few dark chocolate chips if you’re in the mood for something a little extra. You can even make a big batch and freeze them for later, which makes healthy snacking during the week that much easier.
If you’re trying to eat more mindfully but still want your food to taste delicious (because duh), these muffins are your new best friend. They’re everything I love about healthy baking: quick, delicious, and made with ingredients that love you back.
Why you’ll love these Healthy Banana Cottage Cheese Muffins:
- Naturally sweetened: made with ripe bananas and honey or maple syrup, no refined sugar needed.
- High in protein: thanks to the cottage cheese and eggs, these muffins are nourishing and satisfying.
- Soft, moist, and fluffy: the texture is incredibly tender without being dense or heavy.
- Quick and easy: simple ingredients and minimal steps make this a fuss-free recipe for busy mornings or snack prep.
- Customizable: easy to make gluten-free, plus you can add chocolate chips, nuts, or berries for extra flavor.
- Freezer-friendly: perfect for meal prep; just pop one out when you need a wholesome snack or breakfast on the go.
What makes these Healthy Banana Cottage Cheese Muffins healthy?
High in Protein – Thanks to cottage cheese and eggs, each muffin provides a generous dose of protein to support energy, satiety, and muscle recovery—perfect for a nourishing breakfast or post-workout snack.
Naturally Sweetened – Made with ripe bananas and a touch of honey or maple syrup, these muffins skip the refined sugar and rely on natural sweetness for a more balanced, blood sugar–friendly option.
Full of Fibre – Bananas and flour (especially if using wholemeal) add gut-loving fibre to help with digestion, keep you fuller for longer, and support overall health.
Made with Simple, Whole Ingredients – No weird additives or hidden nasties here—just real, recognisable ingredients you probably already have in your kitchen.
Lower in Saturated Fat – Using cottage cheese instead of oil or butter keeps these muffins light while still incredibly moist, with less saturated fat and more nutritional value.
Great for Meal Prep – Healthy habits are easier when things are prepped ahead! These muffins freeze beautifully and are perfect for grab-and-go nourishment during the week
Ingredients needed:
These are the ingredients you’ll need to make these Banana Cottage Cheese Muffins. You can find the exact measurements in the recipe card at the bottom of this page.
Bananas: Bananas are the natural sweetener and moisture provider in this recipe. The riper, the better—they bring sweetness, softness, and a lovely banana flavor that pairs beautifully with the warm spices.
Cottage Cheese: Cottage cheese adds a creamy texture and a boost of protein without making the muffins heavy. It also keeps them moist and tender while adding a subtle tang that balances the sweetness.
Honey or Maple Syrup: These natural liquid sweeteners add just the right amount of sweetness and help keep the muffins soft. Both options work beautifully—honey gives a warmer, floral note while maple syrup adds a hint of caramel.
Eggs: Eggs act as the binder in this recipe, giving the muffins structure and lift. They also add richness and help hold everything together.
All-Purpose Flour: Flour provides the base and structure for the muffins. It absorbs the moisture from the bananas and cottage cheese, resulting in a light and tender crumb. You can use Wholemeal flour if you want to boost the protein and nutrient values.
Baking Powder: This leavening agent helps the muffins rise, giving them a soft, airy texture. It works especially well with the baking soda to ensure the perfect rise.
Baking Soda: Baking soda reacts with the acidity in the bananas and cottage cheese, boosting the rise and ensuring a fluffy, well-textured muffin.
Cinnamon: Cinnamon adds warmth and depth to the flavor. It enhances the natural sweetness of the bananas and complements the other ingredients beautifully.
Salt: A pinch of salt brings out all the flavors and balances the sweetness. It’s a small addition, but it makes a big difference in the overall taste.
Ingredient Substitutions:
Bananas: Ripe bananas are naturally sweet, full of fibre, and rich in potassium, perfect for keeping you full. If bananas aren’t on hand, pears, applesauce, or mashed sweet potato provide a healthy, nutrient-packed alternative with natural sweetness and added vitamins.
Cottage Cheese: Greek yogurt is a great swap, offering the same creamy texture and protein, plus probiotics for a happy gut. Ricotta cheese can also replace cottage cheese, bringing moisture and a lighter, slightly milder flavor.
Honey or Maple Syrup: Date syrup is a wonderful choice – lower glycemic and rich in antioxidants. Agave nectar is another good option with a milder sweetness that won’t spike your blood sugar. Coconut nectar offers trace minerals and a caramel-like flavor for a nourishing touch.
All-Purpose Flour: You can use wholemeal flour for extra protein and nutrients. You can use oat flour or a gluten-free flour blend, however, the texture will be altered.
Cinnamon: Nutmeg, ginger, and cardamom are great ways to mix up the flavor while offering anti-inflammatory properties and antioxidants to boost your health, all while keeping things warm and cozy.
Equipment Needed:
Blender or Food Processor: To blend the bananas, cottage cheese, and eggs into a smooth mixture.
Large Mixing Bowl: For combining the dry ingredients and wet ingredients.
Muffin Tray: To bake your muffins in, either with paper liners or greased for easy removal.
Spoon or Ice Cream Scoop: To evenly portion the muffin batter into the tray.
Measuring Cups and Spoons: To ensure accurate measurements for flour, sweeteners, and spices.
Cooling Rack: To allow your muffins to cool evenly after baking.
How to make banana cottage cheese muffins:
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Preheat your oven to 180°C (350°F). Line a muffin tray with paper liners or lightly grease the cups with oil or non-stick spray. This recipe makes 6 large muffins or 12 smaller ones, so prepare your tray accordingly.
Step Two:
In a blender or food processor, add the bananas, cottage cheese, honey or maple syrup, and eggs. Blend on high until completely smooth and creamy. This step ensures that the cottage cheese is fully incorporated and gives the muffins a soft, uniform texture.
Step Three:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and a pinch of salt. Make sure everything is evenly distributed before adding the wet mixture.
Step Four:
Pour the blended mixture into the bowl with the dry ingredients. Use a spatula or spoon to gently fold the batter together until just combined. Be careful not to overmix—this helps keep the muffins soft and tender.
Step Five:
Spoon the batter evenly into the prepared muffin tray, filling each cup about ¾ full. If you’re making 6 large muffins, divide the batter between the cups more generously.
Step Six:
Place the tray in the center of the oven and bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on your oven and the size of your muffins.
Step Seven:
Allow the muffins to cool in the tray for about 5–10 minutes. Then carefully remove them and place on a wire rack to cool completely. This helps prevent the bottoms from going soggy.
Tips and Notes:
- Nut-Free Option: No nuts? No problem! Swap out the almond flour for sunflower seed flour, or use a combo of oats and gluten-free flour for a nut-free version that’s just as delicious.
- Grain-Free Twist: If you’re going grain-free, try swapping the flour for coconut flour or ground almonds. Just be sure to tweak the liquid a bit since coconut flour absorbs a lot more moisture.
- Protein Power: Looking to make these muffins even more filling? Toss in a scoop of protein powder or sprinkle some hemp seeds on top before baking for an extra protein boost.
- Fiber Boost: Add a little extra fiber by stirring in ground flaxseeds or chia seeds. You can even toss in some shredded coconut or oats for even more texture and goodness.
- Cut Down on Sugar: Want to keep things a little lighter? Reduce the honey or maple syrup, or use a natural sweetener like monk fruit or stevia. Those ripe bananas already pack in plenty of sweetness!
- Spice Things Up: Get cozy with a dash of cinnamon, ginger, or nutmeg in the batter. It’ll take these muffins to the next level and add that warm, comforting flavor we all love.
- Prep Ahead: Make the batter the night before and store it in the fridge for up to 24 hours. When you’re ready to bake, just scoop it into the muffin tray and pop them in the oven. So easy!
- Serving Suggestions: Serve these muffins with a dollop of Greek yogurt, a spoonful of almond butter, or a sprinkle of cinnamon on top for that extra little something.
How to store banana cottage cheese muffins:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. Make sure they are completely cool before sealing to prevent moisture build-up.
Refrigerator: For longer freshness, place the muffins in an airtight container and store in the fridge for up to 5 days. They’ll stay moist and tender—just bring to room temp or warm slightly before eating.
Freezing: These Banana Cottage Cheese Muffins freeze beautifully! Simply store them in an airtight container or freezer-safe bag for up to 3 months. When you’re ready to enjoy, just pop one in the microwave or oven to warm it up.
Reheating: To bring them back to life, reheat in the oven at 180°C (350°F) for about 5-10 minutes. This will make them warm and soft, just like fresh out of the oven. You can also microwave them for about 20-30 seconds for a quick snack.
Frequently asked questions:
Can I make these muffins dairy-free?
Yes! Simply swap the cottage cheese for a dairy-free alternative like cashew cream or coconut yogurt. Just make sure the texture is similar to cottage cheese for the best results.
Can I use a different sweetener instead of honey or maple syrup?
Absolutely! You can use coconut sugar, agave syrup, or even a sugar-free sweetener like stevia or monk fruit if you’re looking to cut back on sugar.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Feel free to add some dark chocolate chips, chopped nuts, or berries to the batter for an extra burst of flavor. Just keep the mix-ins to about ½ cup to maintain the muffin’s texture.
How can I make these muffins gluten-free?
It’s simple—just swap the all-purpose flour with gluten-free flour. Make sure to check the ingredients on your flour blend to ensure it’s suitable for baking, and the results will be just as fluffy and delicious!
How long will these muffins last?
If you keep them stored in an airtight container, these muffins will stay fresh for up to 4 days at room temperature. If you want to keep them longer, freeze them for up to 3 months and simply reheat them when you’re ready to enjoy!
more cottage cheese recipes
- Easy & Healthy Cottage Cheese Brownies
- The BEST Cottage Cheese Cookie Dough (only 5 ingredients)
- Easy and Healthy Cottage Cheese Chocolate Mousse (High Protein Mousse)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Easy and Healthy Banana Cottage Cheese Muffins
Equipment
- Ice Cream Scoop or spoon
- Measuring cups and spoons
- Cooling Rack
Ingredients
- 250 g Bananas – 1 cup, mashed
- 150 g Cottage Cheese – ⅔ cup
- 80 g Honey (or maple syrup) – ¼ cup
- 2 Eggs
- 180 g All-Purpose Flour – 1 ½ cups
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1 pinch Salt
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tray with paper liners or lightly grease it
- Add the bananas, cottage cheese, honey (or maple syrup), and eggs to a blender or food processor. Blend until completely smooth.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the blended mixture into the bowl of dry ingredients. Gently mix until just combined—don’t overmix.
- Divide the batter evenly between the muffin cups.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean.
- Let cool in the tray for 5–10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- This recipe makes 6 medium-large muffins. You can also make 8-10 smaller muffins, simply bake for less time.
Nutrition
Please let me know in the comments below if you make these Banana Cottage Cheese Muffins!
