Cinnamon Banana Cottage Cheese Muffins Recipe
These Cinnamon Banana Cottage Cheese Muffins are a moist and tender treat, combining the natural sweetness of ripe bananas with the creamy texture of cottage cheese. Packed with wholesome oats and warm spices like cinnamon and nutmeg, these muffins are perfect for a nutritious breakfast or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Wet Ingredients
- 1 1/4 cups cottage cheese
- 1 cup bananas (about 2 medium, ripe)
- 2 eggs
- 1/3 cup honey
- 2 tsp vanilla extract
Dry Ingredients
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 1/4 cups oats (Quaker old-fashioned rolled oats)
Instructions
- Preheat and Prepare Pan: Heat your oven to 400°F and generously grease a 12-muffin pan with butter or cooking spray, coating the bottom and sides evenly to prevent sticking and ensure easy removal after baking.
- Blend Wet Ingredients: Add cottage cheese, ripe bananas, eggs, honey, and vanilla extract to a blender. Blend for about 45 seconds until smooth and creamy, creating a silky base for tender, moist muffins.
- Add Dry Ingredients and Blend: Add baking powder, cinnamon, nutmeg, and oats to the blender with the wet mixture. Blend again for 10-15 seconds until just combined, keeping some oat texture. Pour batter into a bowl and let sit for 5 minutes to allow oats to absorb moisture for a better crumb structure.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising. Bake in the preheated oven for 22-25 minutes until tops are golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool Muffins: Remove the pan from the oven and let muffins cool in the pan for 10 minutes to set. Run a thin knife around edges, then turn muffins out onto a wire rack to cool completely for even cooling and easy removal.
Notes
- Use ripe bananas with brown spots for the sweetest flavor and smooth blending.
- Letting the batter rest allows oats to soak up moisture, improving texture.
- You can store these muffins in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey.
Keywords: cinnamon banana muffins, cottage cheese muffins, healthy muffins, oat muffins, breakfast muffins