Cottage Cheese Muffins (High Protein, Fluffy & Toddler Approved!)
These cottage cheese muffins are fluffy, high protein, and naturally sweetened — no protein powder needed. Blended cottage cheese creates a completely smooth, tender crumb with no chunks, and ripe banana adds natural sweetness. Perfect for breakfast meal prep, toddler snacks, and post-run fueling.
Ingredients
- ¼ cup avocado oil or canola or melted coconut oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup cottage cheese preferably 4% or 2% fat
- 1 large overripe banana
- ½ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups (250g) whole wheat pastry flour or all-purpose flour or an even mix of whole wheat and all-purpose flour
- Optional mix-ins 1 ½ cup blueberries (fresh or frozen) or ¾ cup chocolate chips
- Optional topping: ¼ cup turbinado sugar or chocolate chips
Instructions
- Preheat oven to 400°F. Line a muffin tin with 12 liners.
- Add the oil, eggs, vanilla, cottage cheese, banana, and maple syrup to a blender or food processor. Blend until completely smooth.
- Pour blended mixture into a large bowl. Add the flour, salt, baking soda, baking powder, and cinnamon. Stir until just combined — do not overmix.
- Fold in blueberries or chocolate chips if using.
- Divide batter evenly among muffin cups. Top with turbinado sugar or chocolate chips if desired.
- Bake at 400°F for 5 minutes. Reduce to 350°F and bake an additional 15–18 minutes until a toothpick comes out clean.
- Cool in pan on a wire rack 5–10 minutes, then transfer to rack to cool completely.
Notes
- Blend until smooth — no visible cottage cheese curds. This is the key to a soft, even crumb.
- Ripe banana — the spottier, the better. If needed, substitute the same amount of unsweetened applesauce.
- Don't overmix — stir until just combined for a tender crumb.
- Measure flour — spoon into a cup and level off, or use a food scale (250g).
- Gluten-free — use a 1:1 GF flour blend; let batter rest 30 minutes before scooping and cool completely before enjoying.
- High altitude (5,000+ ft) — add 2 tablespoons flour, reduce leavening to ½ teaspoon each, reduce maple syrup to ⅓ cup, lower second bake temp to 365°F.
- Storage — The muffins keep in a covered container at room temperature for 2–3 days, in the refrigerator for 5 days, and frozen for up to 3 months.
Nutrition
Calories: 183kcalCarbohydrates: 27gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 30mgSodium: 242mgPotassium: 168mgFiber: 2gSugar: 10gVitamin A: 73IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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