Why You’ll Love This Recipe

A delicious method to use up overripe bananas.
Cottage cheese enhances moisture and adds protein.
Whole wheat flour contributes fiber for a satisfying bite.
Semi-sweet chocolate chips provide just the right amount of sweetness.
Simple to prepare with common pantry ingredients.

Ingredients

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

1 cup cottage cheese
2 ripe bananas, mashed
2 large eggs
1/4 cup vegetable oil or melted coconut oil
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Optional: Sliced bananas for garnish

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the cottage cheese, mashed bananas, eggs, oil, brown sugar, and vanilla extract. Mix until well blended.
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
If desired, place a slice of banana on top of each muffin for garnish.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35 minutes

Variations

Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for added crunch.
Berry Twist: Fold in 1/2 cup of fresh or frozen blueberries for a fruity variation.
Spiced Flavor: Incorporate 1/2 teaspoon of cinnamon or nutmeg for a warm spice note.
Gluten-Free Option: Substitute whole wheat flour with a gluten-free flour blend.
Dairy-Free Version: Use a plant-based yogurt in place of cottage cheese and a dairy-free chocolate alternative.

Storage/Reheating

Storage: Store the cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer freshness, refrigerate the muffins for up to a week.
Freezing: Wrap individual muffins in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
Reheating: To enjoy warm, microwave a muffin for 15-20 seconds or warm it in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, Greek yogurt can be used as a substitute for cottage cheese in this recipe. It will provide a similar moisture content and protein boost.

Can I make these muffins vegan?

To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based yogurt instead of cottage cheese.gentletummy.com

How can I make these muffins gluten-free?

Substitute the whole wheat flour with a gluten-free all-purpose flour blend. Ensure that the baking powder and baking soda used are also gluten-free.

Can I add other mix-ins to the batter?

Absolutely! Feel free to add nuts, dried fruits, or other types of chocolate chips to customize the muffins to your liking.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done.

Conclusion

These Healthy Banana Chocolate Chip Cottage Cheese Muffins are a delightful way to enjoy a nutritious treat without compromising on flavor. The combination of ripe bananas, creamy cottage cheese, and rich chocolate chips creates a moist and satisfying muffin that’s perfect for any time of day. Whether I’m sharing them with friends or enjoying one with my morning coffee, they always bring a smile to my face.

Healthy Banana Chocolate Chip Cottage Cheese Muffins