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Healthy Banana Cottage Cheese Muffins (Gluten-Free & High Protein)

These gluten-free, high-protein, and diabetes-friendly Banana Cottage Cheese Muffins are naturally sweetened, packed with fibre, and perfect for breakfast or a snack on the go. Made with wholesome ingredients like peanut butter, flaxseed, and almond flour, they’re soft, satisfying, and freezer-friendly.
Servings: 9 muffins
Calories: 201.1kcal
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 1 cup banana ripe, mashed (about 2 medium bananas)
  • ½ cup cottage cheese blended until smooth if preferred
  • 2 egg large
  • ⅓ cup peanut butter natural, no sugar added
  • 1 tsp vanilla extract
  • ¼ cup flaxseed ground
  • ¾ cup almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp cinnamon ground
  • 1 pinch salt
  • ¼ cup dark chocolate chips or 70%+ dark chocolate chips

Equipment

  • Muffin tin (9 wells)
  • Mixing bowls (medium and large)
  • Blender or food processor (optional for cottage cheese)
  • Wire rack for cooling
  • Muffin liners or nonstick spray

Instructions

  • Preheat the oven to 350°F (175°C). Line or lightly grease a muffin tin (9 wells).
  • In a medium bowl, whisk together mashed bananas, blended cottage cheese, eggs, peanut butter, and vanilla until smooth.
    1 cup banana, ½ cup cottage cheese, 2 egg, ⅓ cup peanut butter, 1 tsp vanilla extract
  • Add the ground flaxseed, almond flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.
    ¼ cup flaxseed, ¾ cup almond flour, ½ tsp baking soda, ½ tsp baking powder, ¼ tsp cinnamon, 1 pinch salt
  • Fold in the chocolate chips, leaving a few for topping.
    ¼ cup dark chocolate chips
  • Spoon the batter evenly into 9 muffin cups (fill about 3/4 full).
  • Bake for 20-22 minutes, or until a toothpick inserted in the centre comes out clean.
  • Let cool in the tin for 5-10 minutes, then transfer to a wire rack.

Cooking Tips

  • Smooth Cottage Cheese Texture: Blend the cottage cheese before adding if you prefer a smoother muffin crumb.
  • Overripe Bananas Are Best: Use soft, spotty bananas for natural sweetness and moist texture.
  • Customize Add-ins: Try chopped nuts, shredded coconut, or sugar-free chocolate chips to suit your taste.
  • Check for Doneness: Muffins should spring back slightly when touched and pass the toothpick test.
  • Storage: Keep refrigerated in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Nutrition Facts
Healthy Banana Cottage Cheese Muffins (Gluten-Free & High Protein)
Serving Size
 
1 muffin
Amount per Serving
Calories
201.1
% Daily Value*
Fat
 
14.2
g
22
%
Saturated Fat
 
3.3
g
21
%
Trans Fat
 
0.003
g
Cholesterol
 
36.9
mg
12
%
Sodium
 
201.5
mg
9
%
Potassium
 
208.4
mg
6
%
Carbohydrates
 
12.6
g
4
%
Fiber
 
3.4
g
14
%
Sugar
 
5.6
g
6
%
Protein
 
8.4
g
17
%
Vitamin C
 
1.5
mg
2
%
Vitamin D
 
0.2
µg
1
%
Calcium
 
79
mg
8
%
Iron
 
1.1
mg
6
%
Magnesium
 
42.7
mg
11
%
Zinc
 
0.8
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.