Chocolate banana cottage cheese muffins offer protein from cottage cheese, nutrients from bananas, and a rich chocolate flavor, making them an excellent choice for breakfast, a satisfying snack, or a wholesome dessert.
These muffins are an eggless muffin recipe that satisfies chocolate cravings without the guilt, just like double chocolate muffins!
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Yogurt instead of eggs? Genius!
In this eggless muffin recipe, I swapped out eggs for plain yogurt, and honestly, it worked like magic! Yogurt not only keeps the muffins wonderfully moist and tender, but also adds a slight tang that pairs beautifully with the sweetness of the banana and the richness of the cocoa.
If you love easy eggless baking, don't miss my eggless coffee cookies, eggless mini waffles, and eggless chocolate walnut dake cake; they're all-time favorites!
Reasons to 💖these banana muffins
Banana benefits in every bite! These aren't only for flavor, but bring nutrition too! Each muffin packs in natural potassium, vitamin B6, and gut-friendly fiber. Plus, their natural sweetness means less added sugar, a win-win!
Protein punch from cottage cheese! It's an excellent source of high-quality protein. Adding it to muffins makes them more filling and balanced, perfect for breakfast or a post-workout snack.
Egg-free and still flawless muffins! Who needs eggs when your muffins turn out this soft, fluffy, and full of flavor? Perfect for anyone avoiding eggs or simply out of them!
Recipe Ingredients
The following items are required to make banana cottage cheese muffins with chocolate:
Banana - The star of the recipe! It adds moisture and natural sweetness to the muffins just like it does in the apple banana smoothie.
Cottage Cheese - It adds creaminess and moisture with a boost of protein. I used Indian cottage cheese (paneer), which is a firmer, grainier variety commonly used in Indian cooking. Feel free to use whatever is easily available to you!
Not sure what to do with leftover cottage cheese? Try my savory cottage cheese avocado toast- it's a hit!
See the recipe card for quantities.
How to make chocolate banana cottage cheese muffins?
If you're using fresh homemade paneer or store-bought Indian cottage cheese, blend it with the banana and 1-2 tablespoons of milk until smooth and silky. This step ensures the mixture incorporates easily into the batter, resulting in moist muffins without any lumps.
Note: Skip adding milk if the cottage cheese is already creamy in consistency
In a large bowl, combine oil, butter, sugar, yogurt, and cocoa powder. Whisk until smooth and well blended. Then, mix in the blended banana and cottage cheese.
Gently fold in flour, baking powder, and baking soda until just combined. Add milk to adjust the consistency.
Line or grease a muffin tray. Pour batter into muffin cups, filling about ¾ full. Preheat oven to 160°C (320°F). Bake for 20- 30 minutes, or until a toothpick inserted comes out clean.
Let cool on a wire rack before munching!
Hurray! Yummy chocolate muffins with banana and cottage cheese are ready to devour!
For a more nutritious, protein- and fiber-packed option, try these roasted black chickpea balls for an instant energy boost!
Storage
Store these banana muffins with cottage cheese in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. They also freeze well just by wrapping them individually and storing them for up to a month!
Expert Tips
Blend the banana and cottage cheese together until smooth. This helps the batter come together evenly and keeps the muffins moist without any lumps.
Add a little milk if the batter looks too dry, just enough to bring it to the right pouring consistency.
Preheat the oven for 5 minutes before placing the tray inside.
Cool down fully if you plan to store them in the container.
More Cottage Cheese Recipes
Need Ideas to use leftover cottage cheese? Try these yummy recipes:
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If you make this chocolate cottage cheese with banana muffins, please comment on the blog or share a picture of your banana muffin version on Instagram with the hashtag #tipsnrecipes for feedback!
🧾Recipe
Banana Cottage Cheese Muffins - Eggless Recipe
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Equipment
- Oven
- Blender
Ingredients
- 2 Banana
- 130 g Cottage cheese
- 165 g Flour
- 115 g Sugar
- 100 g Oil
- 130 g Yogurt
- 2 tablespoon Salted butter optional
- 2 tablespoon Cocoa powder
- 4 tablespoon Milk
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
Instructions
Blend cottage cheese and banana
- Whether you're using fresh homemade paneer or store-bought Indian cottage cheese, blend it with the banana and 1-2 tablespoons of milk until smooth and silky.
- Skip milk if cottage cheese is creamy-like consistancy.
Prepare muffin batter
- In a large bowl, combine oil, butter, sugar, yogurt, and cocoa powder. Whisk until smooth and well blended. Then, mix in the blended banana and cottage cheese.
- Gently fold in flour, baking powder, and baking soda until just combined. Add milk to adjust the consistency
Fill in the muffin tray
- Line or grease a muffin tray. Pour batter into muffin cups, filling about ¾ full. Preheat oven to 160°C (320°F).
- Bake for 20-30 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack before serving!
- Yummy chocolate muffins with banana and cottage cheese are ready to devour!
Video
Notes
- Blend the banana and cottage cheese until smooth to ensure a lump-free, moist batter that mixes evenly.
- If the batter appears too thick, add a splash of milk to reach a smooth, pourable consistency.
- Preheat the oven for 5 minutes before placing the tray inside to ensure even baking.
- Let the muffins cool completely before storing them in a container to maintain freshness.
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Nutrition
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