This post may contain affiliate links
Does anyone else feel like January lasted forever? Now that the days are finally getting longer, I’m ready for more sunshine and all the fresh, bright flavours that come with it. These cottage cheese banana blueberry muffins are just the thing to lift your spirits—they’re soft, naturally sweet, and loaded with juicy blueberries in every bite. If you’re looking for a muffin recipe that requires minimal ingredients, packs protein and doesn’t need a blender or mixer – this is it! If you want to pull out the blender to make muffins click here.
The best part? These banana blueberry muffins are totally refined sugar free! I opted to use just banana and a bit of coconut sugar to keep these muffins naturally sweetened. The olive oil keeps them moist, and the cottage cheese adds protein and a creamy texture. I got a chance to use my favourite muffin tin ever so if you’re in love with your kitchenware like I am – grab your muffin tins and get baking your new favourite go-to healthy muffin recipe. Whether you enjoy them for breakfast, as a snack, or even as a healthy dessert, they are guaranteed to become a staple in your kitchen. Happy baking!
Making these muffins is a breeze, follow these quick and easy instructions for a delicious treat!
Preheat your oven to 375°F. Line a standard muffin tin with paper liners or grease well.
In a large bowl, mash the bananas until smooth. Add eggs, cottage cheese, milk, vanilla, coconut sugar, and olive oil. Whisk vigorously to combine.
In a separate bowl, whisk together spelt flour, hemp seeds, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix! Gently fold in your blueberries.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Gently press 3 additional blueberries into the top of each muffin.
Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Let the muffins cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Yes! These banana blueberry muffins are naturally sweetened, made with wholesome ingredients, and packed with fiber, protein, and healthy fats. They make a perfect breakfast muffin, post-workout snack, or afternoon pick-me-up.
Absolutely! If you prefer mini muffins, simply divide the batter into a mini muffin pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Yes! Swap the spelt flour for a gluten-free flour blend, and you’ll have delicious gluten-free banana blueberry muffins that everyone can enjoy. This is my favorite gluten free flour.
If you love healthy snacks, quick on-the-go breakfasts or muffins of any type – this recipe is for you! All you need to make these banana blueberry muffins is a large bowl and a whisk! They’re moist and fluffy thanks to olive oil, cottage cheese, and ripe bananas, while a touch of coconut sugar keeps them naturally sweetened and refined sugar free. Packed with protein from cottage cheese and hemp seeds, these blueberry banana muffins make a healthy, high-protein snack. Plus, they’re versatile and customizable—swap the blueberries for raspberries or use a gluten-free flour to fit your hearts desires!
Don’t forget to leave a rating and review if you tried these banana blueberry muffins!
Healthy Homemade Vegan Twix Bar
Food Photographer and Recipe Developer based in Toronto, Canada.
Join my mailing list!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
29 Responses
These are moist, delicious and healthy! I will be making these regularly!
Hey Donna! So happy that you tried these muffins and enjoyed them 🙂 Thanks so much for taking the time to rate and review this recipe
Hi! thanks for sharing. I´m going to try, love muffins and love that they are high protein. Can I know if the macros are for one muffin o for the 12 servings? Thanks, love so much all your recipes. Greatings from Spain.
Hi Marisa, the macros listed below are per muffin however they are automatically measured using generic ingredients so they are only to be used as a point of reference and may not be 100% accurate based on the ingredients you use personally. I hope you enjoy this recipe!
HI, love your recipes, and that they are high protein aslo. Going to try make them. Can I know if the macros are for on serving or for all the 12 muffins?
Greatings from Spain.
Hi, love all your recipes, and that they are high protein too. Going to try to make them for tomorrow breakfast. Can I know If the macros are for one serving or for the 12 muffins?
Thanks, greatings from Spain
Hi Marisa, the macros are at the bottom of the recipe card. If you want the measurement for all 12 instead of each muffin just multiply! Thanks so much for the love
Absolutely delicious. Hit with the kids & grandparents! Moist tasty & healthy. Thank you
Love that the kids are enjoying these muffins!! They are super easy to make and so delicious!! Thanks for the rating and review 🙂
Great recipe and delicious muffins. I will definitely make again.
Love that you enjoyed this and can’t wait for you to make it again! Thanks so much for the review
Recipe looks amazing 👏 Can I substitute hemp seeds for chia?
Thank you 😊
Hi Kasia, Yes you can sub the seeds, you may just have a slightly different consistency but it should work just fine. Chia seeds tend to be much more absorbent than hemp, just keep that in mind.
Just pulled these out of the oven!
They are AMAZING! I used half all purpose flour and half whole wheat flour. Turned out perfect!!!
This is a keeper!!!
Thanks for sharing your modifications Becky! So happy that you enjoyed making these, I appreciate you taking the time to rate and review!
Wonderful recipe! I used sunset gf flour and it worked really well !
Hey Elaine! I am so happy that you enjoyed this recipe and use the flour that works best for you! Thank you for taking the time to rate, review and share your experience!
Hi! Can you use baking powder instead of soda? I find soda leaves a metallic taste especially without lemon juice or a b in batter.
Hi Kelsey! Go for it and let me know how they turn out!
I switched hemp seed to sunflower seed, and used mixed forest berries. The muffins are amazing!!
Love the modifications! Thanks so much for sharing your experience with this recipe Diana!
Just made a batch of these and am very pleased! I substituted coconut sugar for date sugar and hemp seeds for ground flaxseed. Had a little leftover batter and decided to make a “mug cake” in the microwave. It worked out GREAT! Thanks for a super easy and nutrient-dense recipe =)
Happy Baking!!!
Hey Tara! I am so happy that you made this recipe and modified it to your liking! Appreciate you taking the time to share your experience and rate the recipe!
This was my first recipe of yours. These are so good – they taste just like conventional banana bread!
I made mine half blueberries and half with a few dark chocolate chips.
They were already requested again, and questioned “are they actually better for you than regular banana bread?”
HAHAHA I love that!!!!
The whole family enjoyed these muffins but I think I may have added a bit too much oil. I used spelt flour too…but next time I make them I’ll be sure to just add the recommended 1/2 cup of oil. Am keen to try some if your other recipes now 🙏
I am glad your fam still enjoyed them! Please hang out with us and try all my recipes 🙂
can I use almond flour for these?
I have not tested this recipe with almond flour but it should work, if you want to make them gluten free I would stick with an all purpose gluten free flour if possible!