Banana Cottage Cheese Muffins

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Easy Banana Cottage Cheese Muffins with oats—soft, moist, and lightly sweet. Learn the genius hack to quickly ripen bananas so you can bake these right now! These tender, tested-until-perfect muffins are perfect for breakfast, snacks, or meal prep.

Prep Time10

Cook Time20

Total Time30

Servings:

Author: Bri Beaudoin

Ingredients

1⅓ cup mashed ripe banana (see note 1)
2 large eggs
⅔ cup packed light brown sugar
⅓ cup grapeseed oil (or other neutral oil)
½ cup cottage cheese
2 teaspoon vanilla extract
1½ cups all-purpose flour
½ cup rolled oats (or quick oats, more for sprinkling, see note 2)
1½ teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt

US Customary - Metric

Instructions

Preheat: Preheat oven to 425℉ (177℃). Line a muffin pan with baking cups.
Quick Ripen Bananas [optional]: If your bananas aren't overripe—In a small bowl, combine 1⅓ cup mashed ripe banana and 2 large eggs. Cover and set aside for 30-45 minutes (see note 3).
Wet ingredients: In a blender container, combine 1⅓ cup mashed ripe banana and 2 large eggs (or, the Quick Ripen Banana mixture). Add ⅔ cup packed light brown sugar, ⅓ cup grapeseed oil, ½ cup cottage cheese, and 2 teaspoon vanilla extract. Blend until smooth.
Dry ingredients: In a large bowl, whisk 1½ cups all-purpose flour, ½ cup rolled oats, 1½ teaspoon cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon fine sea salt.
Combine & Scoop: Pour wet ingredients over dry. Stir until just combined (see note 4). Divide into 12 muffin cups. (Cups will be very full). Sprinkle with extra oats for garnish (optional).
Bake: Bake for 5 minutes at 425℉ (220℃). Without opening the oven, reduce heat to 350℉ (177℃) and bake until golden and a toothpick comes out clean, about 15 minutes more. (Total baking time will be about 20 minutes). Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Bananas: About 3 to 4 bananas. Use black bananas for best results. If your bananas aren’t fully ripe, use the quick ripening method.
Oats: Rolled (Old Fashioned) Oats give a heartier, slightly chewy texture. Quick Oats meld into the batter more so give less textural contrast. Both work, choose the one you like best! You can use extra oats to sprinkle on top for garnish.
Quick Ripening Method: Uses the amylase in egg yolk (eggs) to help convert banana starches to sugar. Add the eggs after you measure out the right amount of mashed banana. If you have spotted bananas, let the mixture sit for 30 minutes. If you have bright yellow bananas, let sit for 45 minutes.
Chocolate Chip Add-In Option: If you'd like to add chocolate chips or chunks (about 1 cup), add after mixing wet and dry ingredients. Stir just once or twice to incorporate, without overmixing.
Measure by Weight, if possible: For best results, weigh ingredients—especially flour. (Select “Metric” on the recipe card for ingredients by weight). No scale? Spoon flour into the cup and level off with back of a knife (scooping packs in too much flour and can make muffins dry).
Storage tips: Store airtight at room temperature for 3 to 4 days or freeze up to 3 months. Defrost at room temp or in the fridge.

Nutrition