High-Protein Banana Blueberry Muffins with Cottage Cheese for a Crowd

These Cottage Cheese Banana Blueberry Muffins are more than just a treat — they’re a wholesome, protein-packed snack you can feel good about serving to your family. By blending cottage cheese into the batter, you add a boost of high-quality protein that helps keep kids (and adults!) energized longer. Using ripe bananas naturally sweetens the muffins, allowing for less added sugar, while a touch of maple sugar brings subtle caramel-like depth and umami that makes every bite feel more satisfying.

This recipe takes a little more care than a basic muffin, but the payoff is worth it: you’ll have 24 tender, golden muffins that are hearty enough for breakfast, nourishing enough for lunchboxes, and just sweet enough for an after-school snack. With the balance of protein, fruit, and whole grain flour, they’re the kind of baked good you can feel proud to bake and share.

Wet ingredients

• ½ cup unsalted butter, softened

• ⅓ cup maple sugar

• ½ cup granulated sugar

• 3 large eggs

• 3 very ripe bananas, mashed (about 1 ½ cups)

• ½ cup cottage cheese (blended smooth)

• ½ cup buttermilk

• 1 tsp vanilla extract

• Zest of 1 lemon (optional)

Dry ingredients

• 3 cups unbleached all-purpose flour

• ½ cup spelt flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ½ tsp cinnamon (optional)

Add-ins

• 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour before folding in)

Method

1. Preheat oven to 400°F (200°C). Line 2 muffin tins with paper cups (24 total).

2. In a large mixing bowl, cream butter, maple sugar, and granulated sugar for 2–3 minutes until light and fluffy.

3. Beat in eggs one at a time until mixture is lighter in texture.

4. Mix in mashed bananas, cottage cheese, buttermilk, vanilla, and zest until smooth.

5. In another bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.

6. Gently fold dry ingredients into wet until just combined.

7. Fold in blueberries.

8. Divide batter among 24 muffin cups, filling about ¾ full.

9. Bake 15–20 minutes, testing at 15 minutes. Muffins are done when golden and springy to the touch.

   Note: I sometimes sprinkle Pearl Sugar on top of my muffins for extra yumminess and crunch.

High-Protein Banana Blueberry Muffins with Cottage Cheese

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Yield: 24

Author: Richelle Fortin

These high-protein banana blueberry muffins with cottage cheese are the ultimate healthy snack. Naturally sweetened with ripe bananas and maple sugar, they’re perfect for school lunches, after-school snacks, or a quick breakfast on the go.

Ingredients

• Wet ingredients
• ½ cup unsalted butter, softened
• ⅓ cup maple sugar
• ½ cup granulated sugar
• 3 large eggs
• 3 very ripe bananas, mashed (about 1 ½ cups)
• ½ cup cottage cheese (blended smooth)
• ½ cup buttermilk
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
• Dry ingredients
• 3 cups unbleached all-purpose flour
• ½ cup spelt flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ tsp cinnamon (optional)
• Add-ins
• 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour before folding in)

Instructions

1. Preheat oven to 400°F (200°C). Line 2 muffin tins with paper cups (24 total).
2. In a large mixing bowl, cream butter, maple sugar, and granulated sugar for 2–3 minutes until light and fluffy.
3. Beat in eggs one at a time until mixture is lighter in texture.
4. Mix in mashed bananas, cottage cheese, buttermilk, vanilla, and zest until smooth.
5. In another bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.
6. Gently fold dry ingredients into wet until just combined.
7. Fold in blueberries.
8. Divide batter among 24 muffin cups, filling about ¾ full.
9. Bake 15–20 minutes, testing at 15 minutes. Muffins are done when golden and springy to the touch.

Notes

I like to sprinkle my muffins with extra pearl sugar for yumminess and to add the crunch factor.

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