Can I substitute cottage cheese with Greek yogurt in these muffins?

Not quite. While both are protein-rich, Greek yogurt has a thinner consistency and higher moisture content. Swapping it for cottage cheese could result in a wetter batter and dense texture. If you must substitute, reduce other liquids slightly and note that the final muffins may be softer and less structured. We explain more in our full guide to dairy substitutions in baking.

Can these cottage cheese banana muffins be made gluten-free?

Absolutely. Replace the whole wheat flour with a 1:1 gluten-free baking blend for best results. Oat flour or almond flour can also work, but you may need to adjust baking time and add an extra egg or binder for structure.

Can I use less ripe bananas?

Technically, yes—but the riper the banana, the sweeter and more flavorful your muffins will be. Less ripe bananas are firmer and more starchy, which can make your batter drier and require more added sweetener. If you're short on time, microwave your bananas for 30 seconds to soften them.

How long do these muffins stay fresh?

Stored properly at room temperature, they stay soft and moist for up to 3 days. In the fridge, they last a full week. For long-term storage, freeze for up to 3 months using the wrap-and-freeze method explained earlier. To refresh, microwave for 15–20 seconds or warm in the oven for a just-baked feel.

Are cottage cheese banana muffins suitable for children?

Yes, and they're actually a smart choice. They’re soft, easy to chew, and naturally sweetened, making them ideal for lunchboxes or toddler snacks. The added protein helps support growing bodies, and you can omit nuts or chocolate chips for little ones. Pair them with milk or fruit for a complete mini-meal.

Cottage Cheese Banana Muffins – Healthy & High-Protein 2025

Cottage Cheese Banana Muffins: Soft, Healthy & High-Protein Recipe

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Moist, protein-rich, and naturally sweet, these Cottage Cheese Banana Muffins are the perfect make-ahead breakfast or snack. With the goodness of ripe bananas and the creaminess of cottage cheese, they offer comfort and nourishment in every bite.

Author: Chef Jake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

2 ripe bananas
¾ cup cottage cheese (full-fat or low-fat)
2 eggs
¼ cup honey or maple syrup
1 tsp vanilla extract
1 cup whole wheat flour (or all-purpose)
½ tsp baking soda
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
Optional: ¼ cup chopped nuts or chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
In a large bowl, mash bananas. Add cottage cheese, eggs, honey or maple syrup, and vanilla. Stir to combine.
Add dry ingredients to the wet mixture and mix until just combined.
Fold in optional add-ins like nuts, chocolate chips, or blueberries.
Divide batter evenly into muffin cups, about ¾ full each.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Store in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or freeze for up to 3 months. Reheat in the microwave or oven as desired.

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 6g
Sodium: 160mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 6g
Cholesterol: 40mg

Find it online: https://www.adorarecipes.com/cottage-cheese-banana-muffins/