Banana Chocolate Chip Muffins with Cottage Cheese are your new go-to for a protein-packed breakfast or wholesome snack. These muffins strike the perfect balance of rich banana flavor, melty chocolate, and creamy cottage cheese—making them irresistibly moist and surprisingly healthy. Whether you’re meal prepping for the week or craving a treat that won’t weigh you down, this recipe is just the thing. Plus, they’re kid-approved and freezer-friendly!
Table of Contents
Why You’ll Love This Recipe
- Packed with protein thanks to cottage cheese and eggs
- Naturally sweetened with bananas and maple syrup
- Made with oat and almond flour—gluten-friendly & wholesome
- Moist texture with just the right amount of chocolate
- Perfect for breakfast, snacks, or a guilt-free dessert
- Easy to freeze and reheat for busy mornings
Ingredients
- 2 ripe bananas (mashed)
- ½ cup cottage cheese
- ½ cup maple syrup
- ⅓ cup unsweetened applesauce
- 2 tbsp light olive oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 large eggs
- 1 egg white
- 2 cups oat flour
- ½ cup almond flour
- ⅓ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup chocolate chips (plus extra for topping)
Instructions
- Preheat the Oven
Set your oven to 425°F (220°C). Line a muffin tray with paper liners and lightly spray with non-stick cooking spray. - Mash the Bananas
In a large mixing bowl, mash the bananas until smooth. Use a fork or immersion blender for best results. - Mix Wet Ingredients
To the bananas, add cottage cheese, maple syrup, applesauce, olive oil, vinegar, and vanilla. Blend until smooth. - Add Eggs
Whisk in the eggs and egg white until fully incorporated. - Mix Dry Ingredients Separately
In another bowl, whisk together oat flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. - Combine Wet and Dry Mixtures
Slowly add the dry mixture to the wet, stirring gently. Do not overmix—just until combined. - Fold in Chocolate Chips
Use a spatula to gently fold in the chocolate chips. - Fill Muffin Tray
Fill each muffin cup about ¾ full using a ⅓-cup scoop. Add a few extra chocolate chips on top for flair. - Bake
Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and continue baking for 20 more minutes. - Cool and Serve
Let muffins cool in the tray for 10 minutes before transferring to a wire rack. Enjoy warm or reheat in the microwave for 12–15 seconds.
Recipe Details
- Prep Time: 15–20 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–50 minutes
- Servings: 12 standard muffins
- Difficulty: Medium
Nutrition Facts (Estimated per muffin)
- Calories: ~210
- Protein: 6g
- Carbs: 28g
- Fat: 8g
- Sugar: 10g
- Fiber: 4g
Tips & Variations
- Make it gluten-free: Ensure oat flour is certified gluten-free.
- No cottage cheese? Use Greek yogurt as a substitute.
- Add-ins: Walnuts, flaxseed, or shredded coconut work great!
- Mini muffins: Adjust baking time to 10–12 minutes after reducing temp.
- Freeze-friendly: Store in an airtight bag for up to 3 months.
Banana Chocolate Chip Muffins with Cottage Cheese
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line muffin tray and spray with non-stick spray.
- Mash bananas in a bowl until smooth.
- Mix in cottage cheese, maple syrup, applesauce, oil, vinegar, and vanilla.
- Whisk in eggs and egg white.
- In a separate bowl, combine all dry ingredients.
- Add dry mixture to wet, stir until just combined.
- Fold in chocolate chips.
- Fill muffin tray, top with extra chocolate chips.
- Bake at 425°F for 5 min, then lower temp to 350°F and bake for 20 more min.
- Cool and serve warm or store for later!
Notes
– Swap cottage cheese for Greek yogurt if needed
– Do not overmix batter
FAQs
Can I use regular flour instead of oat and almond flour?
Yes, but it will change the texture. Substitute with 1¾ cups all-purpose flour total.
Is cottage cheese noticeable in the taste?
Not at all! It blends in smoothly and adds moisture and protein.
How do I store these muffins?
Keep in a sealed container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Can I skip the cocoa powder?
Yes—omit it for a more classic banana muffin flavor, and increase the oat flour by ¼ cup.
Conclusion
These Banana Chocolate Chip Muffins with Cottage Cheese are everything you want in a homemade muffin: healthy, rich, and incredibly satisfying. Whether you’re feeding a hungry family or prepping for your week ahead, this recipe is a keeper. Give it a try—and don’t forget to top with extra chocolate chips for that bakery-style finish!