These healthy banana muffins are protein-packed with cottage cheese, whole wheat flour, and sweet bananas—perfect for breakfast or snacks.

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

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Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.

In a large bowl, mix cottage cheese, mashed bananas, eggs, oil, brown sugar, and vanilla extract until smooth.

In a separate bowl, whisk flour, baking soda, baking powder, and salt.

Add dry ingredients to wet ingredients and mix until just combined.

Fold in chocolate chips.

Divide batter evenly among 12 muffin cups, filling each 3/4 full. Top with banana slices if desired.

Bake 18–20 minutes, or until a toothpick comes out clean.

Let cool 5 minutes in pan, then transfer to wire rack to cool completely.

Substitute cottage cheese with Greek yogurt for a similar texture.

Make them gluten-free with a 1:1 gluten-free flour blend.

For added flavor, mix in chopped nuts, berries, or spices like cinnamon or nutmeg.