These Banana Cottage Cheese Muffins are soft, naturally sweet and have a hidden protein boost – the perfect snack for kids! Ripe bananas bring natural sweetness, cottage cheese adds protein and a creamy texture, and a few chocolate chips make them feel like a treat. They’re easily made with a hand mixer or blender, with pantry staples and no refined sugar, except for the chocolate chips! These cottage cheese banana muffins are wholesome and easy for busy mornings, lunch boxes or after-school snacks.
With their fluffy, moist crumb and just the right amount of banana-chocolate goodness, these muffins are a favourite in our house. The cottage cheese blends right in – no visible curds or “what’s that?” questions from picky eaters! Just creamy, banana-y, chocolate chip goodness. Ideal for toddlers and school-age kids alike!
Why you’ll love these Banana Cottage Cheese Muffins
These muffins are as easy as they are nourishing! You’ll only need 5 to 10 minutes to prep them, and the batter can be made in a mixing bowl or blender – whatever you prefer.
Cottage cheese might not be a typical muffin ingredient, but it’s a total winner here. It makes the muffins super moist without needing a ton of oil. Plus, it’s hidden protein!
These muffins are naturally sweetened with banana and a touch of maple syrup. And they’re made with wholemeal/whole wheat flour for extra fibre.
A great snack to stash in the freezer or whip up when the bananas on the bench start going spotty!
Ingredients in Banana Cottage Cheese Muffins
You’ll need a handful of everyday ingredients to make these banana muffins:
Cottage cheese – Choose full-fat cottage cheese for the best texture. Once blended, it becomes creamy and disappears into the muffin batter.
Bananas – The riper, the better! Spotty bananas add natural sweetness and moisture. You’ll need approximately 2 bananas, to make 1 cup of mashed banana.
Coconut oil – Helps keep the muffins moist. Melt it before adding.
Maple syrup – Adds a touch of natural sweetness. You can adjust slightly to taste, especially if your bananas are very ripe.
Eggs – For structure.
Vanilla paste – A small amount adds lovely depth of flavour.
Wholemeal/whole wheat flour – I use wholemeal flour for the least processed option. I don’t recommend substituting – if you substitute with plain/all-purpose flour, the rise and texture of the muffin may change.
Bicarb soda – For lift. Choose bicarbonate soda in Australia, or baking soda in the USA.
Salt – Just a pinch enhances the flavours.
Chocolate chips – Milk chocolate chips for a lovely mild chocolate taste, or dark/semi-sweet chocolate chips for more bite. You could also use sugar-free/unsweetened chocolate chips to make this recipe refined sugar-free.
How to make Banana Cottage Cheese Muffins
These muffins come together quickly and easily – just a few simple steps!
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat your oven and grease a 12-hole muffin tin.
Step 2: In a blender or large bowl with a hand mixer, mash the bananas. Make sure you have 1 cup mashed banana. Set aside.
Step 3: Blend the cottage cheese until almost smooth. Add the mashed bananas, melted coconut oil, maple syrup, eggs and vanilla paste. Blend until fully combined.
Step 4: In a separate bowl, stir together the flour, bicarbonate soda and salt. Add the dry mix and chocolate chips to the wet ingredients and fold in gently until just combined.
Step 5: Divide the batter evenly between the muffin holes. Bake for around 18 minutes, or until a skewer inserted into the centre comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Thermomixer? Yes, these Banana Cottage Cheese Muffins work perfectly in a Thermomix too! Just use your machine in place of a blender. The full instructions are in the recipe card 😊.
Toddler-friendly banana muffins
These Banana Cottage Cheese Muffins are perfect for toddlers – soft, low in added sugar and easy to hold. The cottage cheese gives them a bit of a protein boost too, helping to keep little tummies fuller for longer.
Storing and freezing
These muffins are best enjoyed fresh, but they store well too. At room temperature, keep them in an airtight container for up to 2 days. Alternatively, store them in the fridge for 3 to 4 days.
To freeze, wrap them individually and freeze in an airtight container for up to 3 months.
To serve, defrost overnight in the fridge and then from fridge-cold, microwave gently to re-warm.
Looking for another reduced-sugar muffin recipe? Try these white chocolate and raspberry muffins. They’re made with fresh raspberries, creamy white choc chips, wholemeal flour and less sugar than traditional muffins. Great for lunch boxes!
If you make these Banana Cottage Cheese Muffins, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more treats recipes for kids.
Happy baking,
Chloe x
Banana Cottage Cheese Muffins
Ingredients
- 2 ripe bananas medium sized, to make 1 cup mashed banana (230g/8oz peeled banana)
- 1/2 cup cottage cheese full-fat (125g)
- 2 tbs coconut oil melted
- 3 tbs maple syrup
- 2 eggs room temperature
- 1/2 tsp vanilla paste
- 225 g wholemeal/whole wheat flour spooned and leveled
- 1/2 tsp bicarbonate soda/baking soda
- 1/8 tsp salt
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 180°C/350°F (160°C fan forced). Grease a 12-hole muffin tin.
- In a blender or with a hand mixer in a large bowl, mash 2 ripe bananas (peeled and roughly chopped). Measure out 1 cup and set aside.
- In the same large bowl or blender, blend 1/2 cup cottage cheese until almost whipped.
- Add 1 cup mashed banana, 2 tbs coconut oil, 3 tbs maple syrup, 2 eggs and 1/2 tsp vanilla paste Blend to fully combine.
- In a separate bowl, mix together 225 g wholemeal/whole wheat flour, 1/2 tsp bicarbonate soda/baking soda and 1/8 tsp salt. Add to the banana mixture, along with 3/4 cup chocolate chips. Fold in until just combined.
- Divide the batter into the prepared muffin tin. Bake for 18 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a cooling rack.
Thermomix instructions
- Preheat the oven to 180°C/350°F (160°C fan forced). Grease a 12-hole muffin tin.
- Peel and roughly chop 2 ripe bananas and put into the mixing bowl. Chop for 5 seconds, speed 5, MC on. Measure out 1 cup and set aside.
- Put 1/2 cup cottage cheese into the mixing bowl. Blend for 5 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 1 cup mashed bananas, 2 tbs coconut oil, 3 tbs maple syrup, 2 eggs and 1/2 tsp vanilla paste into the mixing bowl. Mix for 10 seconds, speed 4, MC on.
- In a separate bowl, mix together 225 g wholemeal/whole wheat flour, 1/2 tsp bicarbonate soda/baking soda and 1/8 tsp salt. Add to the banana mixture, along with 3/4 cup chocolate chips. Mix for 5 seconds, reverse, speed 3, MC on. Scrape down mixing bowl and fold through gently if needed.
- Divide the batter into the prepared muffin tin. Bake for 18 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a cooling rack.
One Response
These muffins are so good! Healthy enough for me, but the kids think they’re a treat. I’m keeping a stash in the freezer for lunch boxes.