Banana cottage cheese muffins are a healthy muffin recipe that satisfies your chocolate cravings without the guilt! These 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.
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 banana and richness of cocoa.
If you love easy eggless baking, don’t miss my Eggless Coffee Cookies and Eggless Sugar Cookies Air Fryer — they’re all-time favorites!
Reasons to 💖these 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!
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.
- 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!
- Flour - All-purpose flour gives the muffins a light and fluffy texture. Provide just enough structure to hold moisture from the bananas and cottage cheese.
- Sugar - Sweeten to taste, depending on the bananas.
- Yogurt - For moisture. It's a replacement for eggs.
- Oil - Adds richness and moisture.
- Butter - Optional.
- Milk to adjust the consistency.
- Cocoa powder - Unsweetened - For that deep chocolatey flavor!
- Baking powder and Soda - This duo helps muffins rise beautifully and stay light and fluffy.
See the recipe card for quantities.
How to make chocolate banana cottage cheese muffins?
You can find the eggless banana muffins with cottage cheese recipe video below, but here is a quick overview of the procedure:
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 (as shown below).
Gently fold in flour, baking powder, and baking soda until just combined. Add milk to adjust the consistency (Image below).
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!
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!
More Cottage Cheese Please!
Cottage Cheese Quinoa: A fluffy, high-protein-packed breakfast option.
Cottage Cheese with Vegetables: A savory, flavorful Indian dish, ideal as a main course or a side for any meal.
Potato Cottage Cheese Flatbread: An irresistibly tasty paneer and potato stuffed paratha that’s sure to win your heart from the very first bite.
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.
Related
Looking for other recipes like this? Try these:
- Jelly Cakes Recipe|Lamington Bites
- Eggless Rainbow Cake Recipe
- Eggless Christmas Tree Mini Cakes
- Eggless Apple Walnut Crumb Cake
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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 Butter with salt 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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