Healthy Banana Cottage Cheese Muffins (Gluten-Free & High Protein)
- Suitable for diets:
- Gluten Free
- Heart-Healthy
- High-Fiber
- High-Protein
- Soy-Free
- Vegetarian
Why Diabetes Friendly?
Naturally Sweetened: Uses banana as the primary sweetener, avoiding refined sugars.
Low-Glycemic Carbs: Almond flour and flaxseed are both low in carbs and high in fibre, helping to stabilize blood sugar.
High in Protein and Healthy Fats: Cottage cheese, eggs, and peanut butter provide sustained energy and prevent spikes in blood sugar.
Portion Controlled: Muffin format allows for easy management of carb intake (about 1 muffin per serving).
Fibre-Rich: Ground flaxseed and almond flour boost fibre content, promoting satiety and blood sugar regulation.
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
Ingredients
- banana (ripe, mashed (about 2 medium bananas)) 1 cup
- cottage cheese (blended until smooth if preferred) ½ cup
- egg (large) 2
- peanut butter (natural, no sugar added) ⅓ cup
- vanilla extract 1 tsp
- flaxseed (ground) ¼ cup
- almond flour ¾ cup
- baking soda ½ tsp
- baking powder ½ tsp
- cinnamon (ground) ¼ tsp
- salt 1 pinch
- dark chocolate chips (or 70%+ dark chocolate chips) ¼ cup
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.
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.
FAQ
Can I make these muffins dairy-free?
Yes! Substitute the cottage cheese with a plant-based yogurt or blended silken tofu.Are these muffins suitable for a gluten-free diet?
Yes, they use almond flour and flaxseed instead of wheat flour. Always double-check ingredient labels.Can I use a different nut butter?
Absolutely. Almond butter or sunflower seed butter work well in place of peanut butter.Can I omit the chocolate chips?
Yes, or replace them with chopped walnuts or berries for a less sweet, more nutrient-dense version.Are these muffins freezer-friendly?
Definitely! Freeze in a single layer, then transfer to a bag or container for easy thaw-and-go snacks.
Haven’t tried them yet, but they sound lovely. I’m allergic to bananas. Is there an alternative to that… Perhaps unsweetened applesauce?
Dawna
Here are some options for substituting the banana:
1/2 cup unsweetened applesauce per banana
1/2 cup of pumpkin puree per banana
1/2 cup of plain Greek yogurt per banana
You may also want to consider adding a bit more sweetener to compensate for the natural sweetness that bananas provide… maybe an additional 1 tbsp.