Description
These cottage cheese banana pancake muffins are soft, fluffy, and naturally sweet—made with wholesome ingredients for a healthy, protein-packed breakfast or snack you can grab on the go.
Ingredients
- 2 Over Ripe Bananas - Mashed or Blended
- 1 cup of Cottage Cheese
- 1 cup of Pancake Mix ( We used Krusteaz Buttermilk Pancake Mix)
Instructions
- Preheat your oven to 350°F and prepare your muffin tin with liners or spray.
- Blend bananas and cottage cheese - Add the peeled ripe bananas and cottage cheese to a food processor and blend until smooth and creamy.
👉 This creates the best texture and helps the muffins turn out soft and uniform.
If you don’t have a food processor, mash the bananas in a large mixing bowl using a fork or potato masher, then stir in the cottage cheese until combined.
👉 The batter may be slightly more textured, but it will still turn out delicious.
- Combine with pancake mix - Pour the blended banana and cottage cheese mixture into a separate bowl, then add the pancake mix and stir until just combined.
👉 Be careful not to overmix—this helps keep the muffins soft with a light, fluffy texture.
💡 Bonus Tip
Depending on the brand of pancake mix you use, the batter may be slightly dry. If that happens, simply add 2–3 tablespoons of almond milk, regular milk, or water to loosen it up.
👉 This is also the perfect time to add extra flavor—try a splash of vanilla extract or a sprinkle of cinnamon for a warm, cozy taste.
- Fill and Bake - Using a cookie scoop or spoon, divide the batter evenly into your prepared muffin cups, filling each about ¾ full.
Place the muffin tin in the oven and bake for 18–22 minutes, or until the tops are set and lightly golden.
- Cool, top and enjoy! - Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.
Drizzle with a little maple syrup or honey and add fresh fruit if desired, then enjoy!
Notes
- Use very ripe bananas: The more brown spots, the better. This adds natural sweetness since there’s no added sugar.
- Cottage cheese texture: For smoother muffins, blend the cottage cheese before mixing. If you don’t mind a little texture, you can leave it as-is.
- Pancake mix matters: Different pancake mixes can vary slightly, so batter thickness may differ. If it feels too thick, add 1–2 tablespoons of milk to loosen it.
- Do not overmix: Stir just until combined to keep the muffins soft and fluffy.
- Expect a soft texture: These are light and tender (like pancakes), not a dense bakery-style muffin.
- Optional add-ins: Chocolate chips, blueberries, or cinnamon are great additions if you want to switch things up.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooled muffins for up to 2 months. Reheat in the microwave for 20–30 seconds.
- Prep Time: 10 Minutes
- Cook Time: 18 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 81
- Sugar: 5.2 g
- Sodium: 199 mg
- Fat: 0.9 g
- Carbohydrates: 15 g
- Protein: 3.5 g
- Cholesterol: 2.5 mg