Banana Cottage Cheese Muffins
These banana cottage cheese muffins are a gluten-free, high-protein snack (7g per muffin!) made in the blender! Naturally sweetened and perfect for meal prep all week.
Ingredients
- 1 cup gluten-free 1:1 flour
- 1 cup gluten-free oats
- 2 teaspoons baking powder
- 2 ripe bananas
- 1.5 cups cottage cheese, I used low fat
- 2 eggs
- 1/3 cup 100% pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit. If needed, line or grease a muffin tray. I used a silicone muffin tray, so no liner or greasing was necessary.
- Add the gluten-free flour, ground oats, and baking powder to a high-speed blender. Blend for about 15 seconds until the oats are ground into a fine flour.
- Add the remaining ingredients - ripe bananas, cottage cheese, eggs, maple syrup, and vanilla extract - to the blender.
- Blend everything together until the batter is completely smooth.
- Pour the batter into the muffin tray, filling each cup about 3/4 of the way full. Bake for about 18-20 minutes, until the tops are set and a toothpick comes out clean when inserted into the middle of a muffin.
- Allow the muffins to cool in the tray for 10-15 minutes before removing them. This step is really important! Since they're made with gluten-free flour, they're more delicate than a regular muffin. Letting them cool fully helps them hold together much better.
Calories: 133kcal, Carbohydrates: 23g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 197mg, Potassium: 150mg, Fiber: 2g, Sugar: 9g, Vitamin A: 64IU, Vitamin C: 2mg, Calcium: 81mg, Iron: 1mg
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