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Banana Walnut Cottage Cheese Muffins

Two Banana Walnut Cottage Cheese Muffin Breakfast items on a white plate, one bitten into showing the moist interior and walnuts.
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Bake moist, high-protein muffins featuring banana and walnuts, perfect for a quick breakfast.

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup cottage cheese (small curd)
  • 1/2 cup mashed ripe banana (about 1 large banana)
  • 1/4 cup maple syrup
  • 1 large egg
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate large bowl, combine the cottage cheese, mashed banana, maple syrup, egg, melted coconut oil, and vanilla extract. Mix until just combined.
  4. Add the dry ingredients to the wet ingredients. Mix gently until you barely combine them; do not overmix.
  5. Fold in the chopped walnuts.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a smoother batter, blend the cottage cheese first until creamy before mixing with the other wet ingredients.
  • You can substitute half the whole wheat flour with oat flour for a softer texture.
  • These muffins freeze well for easy grab-and-go breakfasts.

Nutrition

Find it online: https://cookerycourier.com/banana-walnut-cottage-cheese-muffin-breakfast/