Banana Walnut Cottage Cheese Muffins
Moist and fluffy Banana Walnut Cottage Cheese Muffins with ripe bananas, chopped walnuts, and a creamy cottage cheese batter — high protein and ready in 30 minutes.
Equipment
- 12-cup muffin tin
- Muffin liners
- large mixing bowl
- whisk
- spatula
- Wire cooling rack
Ingredients
Ingredients
- 3 ripe bananas, mashed the riper the better
- 0.75 cup full-fat cottage cheese do not drain
- 2 large eggs room temperature
- 0.33 cup neutral oil or melted butter
- 0.33 cup granulated sugar
- 1 tsp vanilla extract
- 1.75 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 0.75 cup walnuts, chopped toasted if possible
Instructions
- Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the ripe bananas until smooth.
- Add the cottage cheese, eggs, oil, sugar, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined.
- Fold in the chopped walnuts.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Sprinkle a few extra chopped walnuts on top of each muffin.
- Bake for 20 to 23 minutes until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas for the best sweetness. Toast walnuts before chopping for deeper flavor. Don't overmix the batter once flour is added. Blend cottage cheese first for a smoother crumb.