Raspberry Banana Cottage Cheese Muffins for Guilt-Free Mornings

Enjoy these Raspberry Banana Cottage Cheese Muffins, gluten-free and packed with protein for a nutritious breakfast.

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Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

2 cups oat flour can be made by blending rolled oats until fine
2 medium ripe bananas can substitute applesauce for added moisture
1 cup cottage cheese blend until smooth
1/2 cup coconut sugar can substitute with brown sugar
2 large eggs for vegan option, replace with flax eggs

For the Flavor Boost

1 cup raspberries frozen to prevent batter from turning too pink
1 tbsp baking powder

Equipment

Oven
Muffin tin
blender or food processor
Mixing bowls
Spatula
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a muffin pan.
Blend the cottage cheese until smooth.
In a large bowl, whisk together the oat flour, baking powder, coconut sugar, and salt.
Mash bananas and mix in the blended cottage cheese and eggs.
Combine wet and dry mixtures until just combined.
Gently fold in the raspberries.
Let the batter rest for about 10 minutes.
Spoon batter into muffin tins and bake for 20-25 minutes.
Cool in the pan for 5 minutes and then on a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins are gluten-free, low in fat, and provide a rich source of protein and nutrition, making them perfect for breakfast or snacks.

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