Bake moist, high-protein muffins featuring banana, walnuts, and cottage cheese, perfect for a quick breakfast.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 cup low-fat cottage cheese
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
1/2 cup chopped walnuts
Instructions
Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
In a large bowl, whisk together the granulated sugar and brown sugar. Add the egg, cottage cheese, vegetable oil, and vanilla extract. Mix until just combined.
Stir in the mashed bananas until the wet ingredients are mostly smooth.
Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
Fold in the chopped walnuts.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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, you can blend the cottage cheese until smooth before adding it to the wet ingredients.
You can substitute the vegetable oil with melted coconut oil if you prefer.
These muffins freeze well; wrap cooled muffins individually in plastic wrap and place them in a freezer bag for up to three months.