1. Can you bake with cottage cheese instead of butter or oil?

Absolutely—and I do it all the time. That’s one of the best parts about making easy banana cottage cheese muffins – high protein snack recipes. Cottage cheese brings in moisture and richness while adding a protein boost, all without needing any butter or oil. Yes, especially when you use whole, nutrient-dense ingredients. Bananas offer natural sweetness and potassium, while cottage cheese delivers protein and calcium.

2. Are banana cottage cheese muffins healthy?

Making banana cottage cheese muffins at home means you control the ingredients—no refined sugar, no preservatives. It’s a smarter snack choice that fuels the body without the crash. For us, these muffins have become a go-to snack that satisfies without guilt.

3. Can I freeze banana cottage cheese muffins?

You bet. In fact, I always freeze half the batch of these easy banana cottage cheese muffins – high protein snack bites. Wrap them individually or store them in a freezer-safe bag, and they’ll keep for up to 3 months. To reheat, pop one in the microwave for 20–30 seconds or warm it up in the oven for that fresh-baked texture.

4. Do banana cottage cheese muffins taste like cheese?

Not even a little. That’s a common worry, but once baked, the flavor of cottage cheese vanishes. What’s left is a moist, fluffy muffin with subtle banana flavor and a hint of cinnamon. Even my kids, who claim to hate cottage cheese, devour these without a second thought. It melts right in and disappears into the mix—leaving behind just the perfect muffin texture. Want more smart ingredient swaps? Learn more about baking without butter and how to boost flavor and nutrition in every bite.

Easy Banana Cottage Cheese Muffins – The Best 5-Minute Protein Snack

Ingredients

Scale

2 large ripe bananas
¾ cup low-fat cottage cheese
2 large eggs
1 tsp vanilla extract
1–2 tbsp honey or maple syrup (optional)
1 cup oat flour or whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
Pinch of salt
Optional mix-ins: mini chocolate chips, blueberries, chopped nuts

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Instructions

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a mixing bowl, mash bananas. Add cottage cheese, eggs, vanilla, and sweetener if using. Mix until smooth.
In another bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
Combine dry and wet ingredients. Stir until just combined. Add mix-ins if desired.
Fill muffin cups ¾ full. Bake 18–22 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack.

Notes

Use very ripe bananas for the best sweetness and texture. Blend cottage cheese if you prefer a smoother batter. Muffins freeze well for up to 3 months.

Author: Mark
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 110
Sugar: 4g
Sodium: 150mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg