Cottage Cheese Banana Blueberry Muffins
These blueberry banana muffins are light, fluffy, and bursting with juicy blueberries. Naturally sweetened with bananas and just a touch of coconut sugar, they make a healthy, protein-packed breakfast or snack.
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Servings: 12 muffins
Equipment
- oven
Ingredients
- 3 ripe bananas approx. 1 cup
- ⅓ cup olive oil
- ¼ cup coconut sugar
- 2 eggs
- ⅔ cup cottage cheese
- 1 tsp vanilla
- 2 tbsp milk of choice
- 1¾ cup all purpose flour
- ½ cup hemp seeds
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup fresh blueberries plus more for the top
Instructions
- Preheat the oven to 375d. Line a standard 12-serving muffin tin with muffin liners or grease well.
- Mash bananas into a large bowl.
- Add eggs, cottage cheese, milk, vanilla, sugar and oil. Whisk vigorously to combine.
- In a separate bowl whisk dry ingredients together. Add dry to wet and mix to combine.
- Gently fold in 1 cup of blueberries.
- Fill up muffin liners 3/4 of the way full.
- Gently press 3 blueberries into the batter of each muffin.
- Bake for 22-25 minutes until a toothpick comes out clean.
- Allow muffins to cool on a wire rack for 10 minutes.
- Store leftovers in the freezer in an airtight container.
Notes
I have made these with spelt flour and it works wonderfully! If you decide to use spelt or wholewheat flour, increase the oil to 1/2 cup as it helps keep them moist!
These muffins are fabulous with fresh raspberries as well!
My favourite tin!
Nutrition
Serving: 1muffin | Calories: 236kcal | Carbohydrates: 27g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 244mg | Potassium: 161mg | Fiber: 2g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.