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Banana Walnut Cottage Cheese Muffin Breakfast

Three golden-brown Banana Walnut Cottage Cheese Muffin Breakfast items topped with walnuts, sitting on a white plate.
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Make these high-protein banana walnut cottage cheese muffins for a filling breakfast. The cottage cheese adds moisture and protein to this baked good.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup cottage cheese, small curd
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup chopped walnuts, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the melted butter and brown sugar until combined. Beat in the eggs one at a time.
  4. Stir in the cottage cheese and vanilla extract until just mixed.
  5. Add the mashed bananas and mix until incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  7. Fold in the 1/2 cup of chopped walnuts.
  8. Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with the remaining 2 tablespoons of walnuts.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can use low-fat cottage cheese if you prefer a lower fat content.
  • For make-ahead convenience, store cooled muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
  • If you want a lower sugar muffin, reduce the brown sugar amount to 1/3 cup.

Nutrition

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