When I want a healthy snack that actually tastes great, these Banana Cottage Cheese Muffins are one of my go-to recipes. They’re soft, naturally sweet, and packed with protein, fiber, and nutrients. The bananas keep them moist, the cottage cheese adds richness and creaminess, and the oats and flaxseed give them a wholesome, satisfying texture. Whether I’m baking a batch for breakfast, lunchbox snacks, or just a nutritious bite between meals, these muffins never disappoint.

Why You’ll Love This Recipe

Naturally Sweetened: Overripe bananas and brown sugar add just the right amount of sweetness—no refined sugar overload here.
Protein-Packed: The cottage cheese adds a creamy texture and a good amount of protein, making these more filling than the average muffin.
Full of Whole Grains: With oats, flaxseed, and whole wheat flour, these muffins offer lasting energy and fiber.
Kid-Approved and Family-Friendly: I love how everyone—kids included—happily devours them without even knowing how healthy they are.
Easy to Make: The batter comes together in one bowl and bakes up beautifully in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

whole wheat flour – 1 cup, spooned and leveled
quick oats – 1 cup
ground flaxseed – ¼ cup
baking powder – 2 teaspoons
salt – ½ teaspoon
chopped walnuts or pecans – ½ cup (optional)
overripe bananas – 1½ cups mashed (about 4 medium)
cottage cheese (2%) – 1 cup
brown sugar – ½ cup, packed
milk (2%) – ½ cup
olive oil – ¼ cup
vanilla extract – 2 teaspoons

Directions

I start by positioning the oven rack in the center and preheating to 350°F (175°C). Then I line a 12-cup muffin pan with paper or silicone liners and set it aside.
In a medium bowl, I whisk together the whole wheat flour, oats, flaxseed, baking powder, salt, and chopped nuts if I’m using them.
In a large bowl, I mash the bananas, then add the cottage cheese, brown sugar, milk, olive oil, and vanilla extract. I whisk the mixture until mostly smooth—it’s okay if there are small banana or cottage cheese bits.
I add the dry ingredients to the wet ingredients and gently stir with a wooden spoon or spatula just until combined. I avoid overmixing so the muffins stay soft.
Using a cookie scoop, I divide the batter evenly into the prepared muffin tin, filling each cup to the top.
I bake the muffins for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
I let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Bake Time: 30 minutes
Total Time: 40 minutes

Variations

Add chocolate chips: I sometimes throw in a handful of dark chocolate chips for a little indulgence.
Try blueberries: Blueberries pair beautifully with banana and cottage cheese.
Go dairy-free: I use dairy-free yogurt instead of cottage cheese and almond milk for a plant-based version.
Use almond flour: For a gluten-free version, I swap the whole wheat flour with a 1:1 gluten-free flour blend or almond flour (adjusting liquid as needed).

Storage/Reheating

Room temperature: I store them in an airtight container for up to 2 days.
Refrigerator: They last up to 5 days when refrigerated—great for grab-and-go snacks.
Freezer: I freeze them in a zip-top bag or container for up to 3 months. I thaw at room temp or microwave for 20–30 seconds.
Reheat: A quick warm-up in the microwave makes them taste freshly baked again.

FAQs

Can I use rolled oats instead of quick oats?

Yes, but the texture will be a little chewier. I sometimes pulse rolled oats in a blender for a few seconds to break them down.

Will you taste the cottage cheese?

Not at all. It blends into the batter and just adds moisture and creaminess—no cheesy flavor here.

Can I reduce the sugar?

Yes, I’ve made these with just ⅓ cup of brown sugar and they’re still delicious, especially if the bananas are extra ripe.

Can I use frozen bananas?

Yes! I thaw them completely and drain off excess liquid before mashing and adding to the batter.

What can I use instead of olive oil?

Any neutral oil works well—like avocado oil, canola oil, or melted coconut oil.

Conclusion

These Banana Cottage Cheese Muffins strike the perfect balance between nutritious and delicious. With wholesome ingredients and naturally sweet flavor, they’re the kind of muffin I feel great about eating—and serving to my family. Whether I enjoy one fresh from the oven or stash a few in the freezer for busy mornings, this recipe is a keeper that’s both healthy and satisfying.