Banana Pumpkin Cottage Cheese Muffins
These Banana Pumpkin Cottage Cheese Muffins are a protein-packed, naturally sweetened with maple syrup are the perfect snack for busy families.
Equipment
Ingredients
- 2 ripe bananas mashed
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup cottage cheese 4% milkfat
- 2 large eggs
- 6 tablespoons melted butter
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ cup chocolate chips or chopped nuts if you prefer
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
- In a large mixing bowl, add in the pumpkin puree, cottage cheese, bananas, eggs, melted butter, vanilla, and maple syrup. Using an immersion blender, blend until well combined.
- In a separate bowl, whisk together the flours, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Do not overmix—this helps keep the muffins light and tender.
- Fold in the chocolate chips or chopped nuts.
- Divide the batter evenly among two muffin tins (22-24 muffins). You can sprinkle a few extra chocolate chips on top if you like for a pretty finish.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition
Serving: 1muffinCalories: 127kcalCarbohydrates: 17.6gProtein: 3.1gFat: 5.1gSaturated Fat: 2.9gSodium: 139mgPotassium: 106.8mgFiber: 1.8gSugar: 7.1g
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