These Easy Blueberry Banana Cottage Cheese Muffins are the perfect quick breakfast with a boost of protein!
Breakfast used to be my favorite meal of the day until my kids had to get to school at a certain time. Now, my mornings are full of chaos, and getting everyone to eat a healthy breakfast is hard! I was inspired to make a muffin recipe that wasn't full of sugar like typical banana muffins. The secret ingredient is cottage cheese to make a protein rich, tasty, and naturally sweet quick breakfast!
Looking for more make-ahead breakfast options? Try this Sweet Potato and Chorizo Breakfast Casserole. This filling breakfast is made with simple and real ingredients. Meal prep this casserole to have a hearty breakfast all week. Or try these Mini Mushroom and Spinach Egg Bites. This is another great recipe to meal prep and reheat for busy on-the-go mornings!
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Why You'll Love This Recipe
- No added sugar! These cottage cheese muffins are sweetened with a little maple syrup, bananas, and blueberries.
- Protein rich! Each muffin has 6 grams of protein. Pair these with eggs or grab two muffins for a complete breakfast.
- Easy to make. These muffins are mixed in a blender and a large mixing bowl and then baked! They come together in less than 10 minutes.
Ingredients
Grab these simple ingredients to make these delicious muffins!
- Ripe bananas are used to add a natural sweetness and moisture to the muffins.
- Cottage cheese adds a kick of protein and keeps the muffins moist.
- Melted unsalted butter and vanilla extract add a richness and sweet taste.
- Large eggs are used to bind the muffins together and give them stability.
- Whole wheat flour, baking powder, baking soda, and salt are combined to create a light, soft muffin.
- Vanilla protein powder gives the muffins a sweet taste and extra protein.
- Blueberries are tossed with all-purpose flour to give the muffins a sweet taste and extra antioxidants.
Exact measurements can be found in the below recipe card.
Variations
- Low-fat cottage cheese can be used in place of regular cottage cheese for a lighter muffin.
- All-purpose white flour can be in place of the whole wheat flour.
- Replace the melted butter with melted coconut oil.
- Replace the protein powder with ½ cup of flour.
- The maple syrup can be replaced with brown sugar.
- For a heartier muffin with extra fiber, replace the whole wheat flour with 1 cup of quick oats.
Mix-In Ideas
If you want to ditch the blueberries, try one of these tasty options:
- Semi-sweet chocolate chips
- Sliced strawberries, raspberries, or blackberries
- Chopped pecans or walnuts
- Diced apples or pears
- Shredded coconut
Equipment
- High speed blender. Here is the Ninja blender that I have used for years!
- Large bowl
- Muffin tin
- Muffin liners
Step-by-Step Instructions
Step 1: Add the ripe bananas, cottage cheese, eggs, melted butter, and vanilla extract to a blender. Blend on high for a minute until smooth.
Step 2: To a large mixing bowl, add the whole wheat flour, protein powder, baking soda, baking powder, and salt. Whisk together.
Step 3: Add the liquid ingredients to the dry ingredients and stir until fully combined.
Step 4: Toss the blueberries with 1 teaspoon of all-purpose flour.
Step 5: Fold in the blueberries. Fill the muffin cups with the muffin batter about ¾ full.
Step 6: Bake at 325 degrees Fahrenheit for 22-25 minutes until the tops are golden brown.
Storage
Let muffins come to room temperature. Store leftover muffins refrigerated in an airtight container for up to 5 days. Reheat in the microwave for 10 seconds.
Freeze muffins in a freezer-safe bag or individually wrapped. Thaw on the counter top for 1-2 hours or thaw in the microwave for 20-30 seconds.
Top tip
Be sure to generously spray the muffin liners with non-stick cooking spray to prevent sticking.
Use an ice cream scoop or measuring cup to fill the muffin tins. This will ensure that the muffins are evenly sized.
FAQ
Make these cottage cheese banana muffins gluten-free by replacing the whole wheat flour with gluten-free flour at a one-to-one ratio. You can also substitute one cup of quick oats for the flour. You will also need to make sure that the protein powder you use is gluten-free.
Yes, because of the dairy in the muffins, cottage cheese muffins should be refrigerated in order to ensure freshness. When ready to eat the muffins, microwave for 10-15 seconds and enjoy.
If you do not have a high speed blender, you can mix the wet ingredients together with a food processor or with a stand mixer on high speed.
Related
Looking for easy breakfast recipes? Try one of these:
Pairing
These are my favorite coffee drinks to pair with banana cottage cheese muffins:
📖 Recipe
Easy Blueberry Banana Cottage Cheese Muffins
Equipment
- High Speed Blender
- Large Mixing Bowl
- Muffin Tin
- Muffin Liners
Ingredients
- 2 Bananas ripe
- 1 cup Cottage Cheese
- 2 Eggs
- ¼ cup Maple Syrup
- 2 tablespoons Unsalted Butter melted
- 1 tablespoon Vanilla Extract
- 1 ¼ cups Whole Wheat Flour
- 1 scoop Vanilla Protein Powder
- 1 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¾ cup Frozen Blueberries
- 1 teaspoon All-Purpose Flour
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a muffin pan with muffin liners and spray with cooking spray.
- Add the bananas, cottage cheese, eggs, maple syrup, melted butter and vanilla extract to a blender. Blend until smooth, about 1 minute.
- In a large bowl, whisk together the flour, vanilla protein powder, baking powder, baking soda and salt.
- Pour the cottage cheese mixture into the dry ingredients. Stir until just combined.
- Toss the blueberries with the 1 teaspoon of flour.
- Fold the blueberries into the mixture.
- Fill each muffin cup ¾ full. Bake for 25 minutes.
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