Cottage Cheese Muffins

5 from 2 votes

Cottage Cheese Muffins are moist, sweet and so delicious. Packing a whopping 8.1 grams of protein each, these flourless muffins are perfect for healthy breakfasts, snacks and guilt-free desserts. Quick and easy recipe in a blender!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Clean eating, Gluten-free, High Protein, Low carb

Keyword: baking, banana, cottage cheese, oats, protein powder

Servings: muffins

Equipment

blender or food processor

Ingredients

1 ½ ripe bananas about 150 grams (5.3 oz)
220 grams (1 cup) cottage cheese
1 large egg
80 ml (⅓ cup) maple syrup or honey
1 tsp vanilla extract
1 tsp ground cinnamon
⅙ tsp salt
150 grams (1 ½ cup) rolled oats or preferred flour
50 grams (½ cup) protein powder or more rolled oats, see notes*
2 tsp baking powder
50 grams (¼ cup) chocolate chips dark or extra dark

Metric - US Customary

Instructions

Preheat oven to 350°F (180°C) and prepare a muffin mold with cupcake liners. Make sure you grease the liners to prevent muffins from sticking.
Add all ingredients to blender, aside from the chocolate chips. Blend on high until the batter becomes smooth. If you don't have a blender, combine all ingredients in a bowl.
If you notice that the batter is too runny, add more oats and blend again. Or mix in a splash of milk, in case it is too thick. This depends both on the size of the banana, the type of cottage cheese and the type of protein powder used.
Fold through chocolate chips.
Fill ⅔ of each muffin liner with the batter, sprinkle with more chocolate chips and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.
Remove cottage cheese muffins from the oven and let cool over a baking rack for about 15 minutes.

Notes

Protein powder notes

This muffin recipe uses vanilla vegan protein powder. You can replace with casein protein powder, a blend of whey and casein or whey (whey is not recommended because it tends to dry when heated).
The type of protein powder used may influence the batter consistency. Casein and vegan protein powder tend to absorb more moisture than whey protein powder. Fix the texture with a splash of milk in case that the mixture is too thick.
Substitute protein powder with more rolled oats, if you don't have it.

Nutrition