Banana Cottage Cheese Protein Muffins (Easy One-Bowl Recipe)
These banana cottage cheese muffins are soft, fluffy, and high in protein thanks to cottage cheese and whey protein powder. Made in one bowl and ready in under 30 minutes, they make the perfect grab-and-go breakfast or snack.
Servings: 12
Calories: 204kcal
Equipment
- 12-cup silicone muffin tin or a metal tin with silicone or parchment liners
- immersion or stick blender optional
Ingredients
- 2 large eggs
- 150 grams ripe banana mashed (about 2 small bananas)
- 80 grams maple syrup about ⅓
- 225 grams cottage cheese 1 cup, see notes for blending tip
- 3 tablespoons milk
- 72 grams olive oil ⅓ cup
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour about 1 and ⅔ cups
- 60 grams whey protein powder about ½ cup or 2 scoops, depending on brand
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine table salt
Optional:
- 1 teaspoon granulated or turbinado sugar per muffin to sprinkle on top
- Up to 1 cup of mix-ins such as fresh or frozen blueberries or dark chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with silicone or parchment liners. Do not use regular paper liners as they will stick (see notes).
- Add the eggs, mashed banana, maple syrup, cottage cheese, milk, olive oil, and vanilla extract to a large bowl. Whisk until combined. For a smooth, lump-free batter, use an immersion hand blender for 20 seconds.2 large eggs, 150 grams ripe banana, 80 grams maple syrup, 225 grams cottage cheese, 3 tablespoons milk, 72 grams olive oil, 2 teaspoons vanilla extract
- Add the flour and protein powder to the same bowl. Sprinkle the baking powder, baking soda, and salt evenly over the top. Mix until just combined — a few streaks of flour are fine. Do not overmix.200 grams all-purpose flour, 60 grams whey protein powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon fine table salt
- If adding mix-ins, fold them in now. Let the batter rest for 5 minutes. This allows the flour to hydrate fully and helps the muffins rise taller.Up to 1 cup of mix-ins such as fresh or frozen blueberries
- Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. Sprinkle the tops with granulated or turbinado sugar, if using.1 teaspoon granulated or turbinado sugar per muffin
- Bake for 18 to 22 minutes, until the tops are domed and a toothpick inserted into the centre comes out clean.
- Turn the oven off, crack the door open, and let the muffins sit inside for 5 minutes. This gradual cool-down helps prevent sinking.
- Remove from the oven and cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Liners: Use silicone baking cups or parchment paper liners only. Because these muffins are lower in fat than a traditional muffin, regular paper liners will cling and tear when you try to remove them.
Cottage cheese: Blending the cottage cheese before adding it removes the curds and gives a smooth batter. A quick 20 seconds with a hand blender does the job. If you do not mind the texture, you can skip this step.
Protein powder: I used whey protein powder. Casein and plant-based protein powders may give a slightly denser crumb with less rise.
Why weigh the flour? Scooping flour from the bag compacts it, which easily adds 20 to 30 grams too much. This leads to dense, flat muffins. A kitchen scales gives you consistent results.
Frozen blueberries: Add straight from the freezer, tossed in 1 to 2 teaspoons of flour. Do not let them thaw first or they will streak the batter.
For kids: Protein powder is not recommended for young children. Leave it out and replace with 60 grams of additional all-purpose flour.
Storage: Counter: up to 2 days in an airtight container. Fridge: up to 5 days. Freezer: up to 3 months. Reheat from frozen: microwave for 30 to 40 seconds or thaw overnight.
Nutritional calculations: I used 4% cottage cheese and included 1 cup of blueberries for the nutrition analysis.
Nutrition
Calories: 204kcal | Carbohydrates: 23.5g | Protein: 9g | Fat: 8g | Saturated Fat: 0.7g | Sodium: 371mg | Fiber: 1.1g | Sugar: 8.3g
