These *higher protein* banana muffins have seriously changed my life. I love banana muffins for breakfast, but don’t love that they’re not that high in protein. Putting cottage cheese in the muffins makes them a little bit higher protein and doesn;’t sacrifice the taste. I made these last night, and my roommate didn’t even know I had put cottage cheese in the muffins. These are perfect to have as a balanced breakfast along with some fruit or yoghurt and a mug of coffee. They would also be perfect for having for a little afternoon snack along with your favorite mug of tea. They contain 10 grams of protein per muffin. To make them higher protein add one cup of cottage cheese instead of 2/3 of a cup.

As a future dietitian, I am a huge fan of the fact that these muffins have protein, fiber, and a balance of carbs, protein, and fat. Bananas are a great source of potassium and are perfect for achieving sustained energy.  

One thing I love about this banana bread is how easy and affordable it is. All of these ingredients can be easily bought at the grocery store.  

This homemade banana bread is a crowd-pleaser and perfect for any occasion. I love making it for book club, and it is definitely a favorite. Give this recipe a try, and you’ll see why it’s a staple in my rotation. Happy baking!  

Tips for Success: 

• Use ripe bananas with brown spots for maximum sweetness and flavor.  
• Experiment with add-ins like chocolate chips, walnuts, and pecans for a delicious twist.  
• Allow the banana bread to cool completely before storing for best results.  

Food safety: 

• This banana bread stores for around five days if stored in a plastic container or saran wrap at room temperature. 
• This recipe doesn’t need to be refrigerated, but if you do refrigerate the banana bread it can last for a week. 
• To store for longer, put in the freezer. This banana bread can be stored for up to a year in the freezer.  

Ingredients 

• 3 mashed bananas 
• 2 cups flour 
• 1 tsp baking soda 
• 1/4 tsp salt 
• 1/4 cup butter, salted 
• 1 tsp vanilla 
• 1 tsp cinnamon 
• 3/4 cup sugar 
• 2 eggs 
• ½-1 cup cottage cheese 
• (optional) 1/2 cup walnuts 

Instructions: 

• Preheat your oven to 350°F (175°C). Grease a muffin pan or line muffin pan with cupcake liners. 
• In a large mixing bowl, mash the ripe bananas and cottage cheese with a fork until smooth.  
• Add the melted butter, sugar, eggs, and vanilla extract into the bowl with the bananas and cottage cheese.  

• Whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 
• Fold in the chopped nuts (if using). 
• Pour the batter into the prepared muffin pan and spread it evenly. 
• Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean. 
• Allow the banana muffins to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 
• Once cooled, enjoy your banana bread for breakfast or a snack!