Bakery-Style Eggless Banana Cottage Cheese Muffins
Ultra-moist bakery-style banana muffins made without eggs, naturally sweetened, and boosted with cottage cheese for protein. One-bowl, 12-cup muffin recipe with tips, swaps, and nutritional information! Enjoy!
Ingredients
Wet Ingredients
- 1½ cups very ripe banana about 3 large bananas, mashed
- 1 cup full-fat cottage cheese blended smooth
- ⅓ cup pure maple syrup or 1/4 cup honey
- ¼ cup coconut sugar
- ⅓ cup avocado oil or melted coconut oil
- 2 tbsp unsweetened applesauce
- 1 tbsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour or 1:1 gluten-free flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp nutmeg optional but recommended
- ¾ tsp crushed sea salt
Optional Add-Ins
- ½ cup walnuts or pecans
- ½ cup dark chocolate chips or any chocolate chips
- ½ cup peanut butter chips
- 2 tbsp turbinado sugar for bakery-style tops
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin pan with liners and spray each cup with non-stick spray or lightly grease each cavity.
- Add cottage cheese to a blender or food processor. Blend until completely smooth and creamy. Set aside.
- In a large mixing bowl, whisk together mashed bananas, blended cottage cheese, maple syrup, coconut sugar, oil, applesauce, and vanilla until smooth and cohesive. Let this mixture sit for 3–5 minutes. This short rest allows the sugars to dissolve and the bananas to release natural moisture.
- In a separate bowl your dry ingredients.
- Add dry ingredients to the wet mixture. Using a spatula, gently fold just until no dry streaks remain. Do not overmix. Overmixing activates gluten and leads to dense muffins. Fold in optional add-ins if using.
- Let the batter rest for 10 minutes at room temperature.
- Fill each muffin cup almost to the top. Sprinkle with turbinado sugar if desired.
- Bake at 425°F for 6 minutes, then without opening the oven door, reduce temperature to 350°F (177°C) and bake for an additional 14–16 minutes, until tops are domed and a toothpick comes out with moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cooling too long in the pan traps steam and can cause soggy bottoms.