These flourless banana muffins are soft, tender, and naturally sweet, making them perfect for breakfast, snacks, or meal prep. Made with ripe bananas, eggs, and cottage cheese, they deliver a satisfying protein boost without relying on refined flour or excess sugar. Each bite is lightly banana-forward with a gentle warmth from cinnamon and a moist, almost custardy crumb.
Why You’ll Love This Recipe
These muffins strike the ideal balance between wholesome and comforting. They’re easy to make in one bowl, require simple pantry ingredients, and bake up quickly. Because they’re naturally gluten-free and low in sugar, they fit into many lifestyles while still tasting like a treat. They’re also freezer-friendly, which makes them great for busy weeks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas, mashed (about 1 cup)
2 large eggs
1 cup full-fat cottage cheese
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
1/4 cup almond flour or oat flour (optional, for extra structure)
1 to 2 teaspoons honey or maple syrup (optional, to taste)
1/8 teaspoon salt
Directions
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, mash the bananas until mostly smooth.
Add the eggs, cottage cheese, vanilla extract, and cinnamon. Stir well until fully combined. For a smoother texture, you can blend the mixture briefly using a blender or food processor.
Stir in the almond flour or oat flour if using, followed by the honey or maple syrup and salt. Mix just until incorporated.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until the muffins are set in the center and lightly golden on top.
Remove from the oven and let cool in the pan for 5 minutes before transferring to a rack to cool completely.
For extra sweetness, fold in 2 tablespoons of dark chocolate chips or fresh blueberries.
For a nutty crunch, add 2 tablespoons of finely chopped walnuts or almonds.
For a dairy-free version, replace the cottage cheese with thick coconut yogurt.
For a banana-cinnamon flavor boost, increase the cinnamon to 1 1/2 teaspoons and add a pinch of nutmeg.
Storage/Reheating
Store the muffins in an airtight container in the refrigerator for up to 5 days.
To freeze, place cooled muffins in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator or reheat gently in the microwave for 20 to 30 seconds.
FAQs
Can I make these muffins without added sweetener?
Yes. If your bananas are very ripe and spotted, the muffins will be naturally sweet enough without honey or maple syrup.
Do these muffins taste like cottage cheese?
No. The cottage cheese blends completely into the batter and only adds moisture and creaminess, not a cheesy flavor.
Are these muffins gluten-free?
Yes, as long as you use almond flour or certified gluten-free oat flour, the recipe is naturally gluten-free.
Can I make them ahead of time?
Absolutely. These muffins are ideal for meal prep and taste great even after a few days in the fridge.
Can I use Greek yogurt instead of cottage cheese?
Yes. Greek yogurt works well and gives a slightly tangier flavor with a similar texture.
Why are my muffins very soft?
These muffins are meant to be moist and tender. Using liners and allowing them to cool fully will help them set properly.
Can I blend the batter?
Yes. Blending creates a smoother, more uniform texture similar to bakery-style muffins.
Are these good for kids?
Yes. They’re naturally sweet, soft, and made with simple ingredients that are kid-friendly.
Can I bake this batter as mini muffins?
Yes. Use a mini muffin tin and bake for 12 to 15 minutes, checking for doneness.
How do I know when they’re done baking?
The tops should be set and lightly golden, and a toothpick inserted into the center should come out mostly clean.
Conclusion
These flourless banana muffins prove that healthier baking can still be comforting and delicious. With their moist texture, simple ingredients, and protein-packed base, they’re a reliable recipe you’ll come back to again and again. Whether enjoyed warm from the oven or straight from the fridge, they’re an easy, nourishing option for any time of day.
These flourless banana muffins are moist, protein-packed, and naturally sweetened, making them perfect for breakfast or snacks. Made with ripe bananas, eggs, and cottage cheese, they’re gluten-free, low in sugar, and incredibly easy to prepare.
Author:Sophia
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
2 ripe bananas, mashed (about 1 cup)
2 large eggs
1 cup full-fat cottage cheese
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
1/4 cup almond flour or oat flour (optional)
1 to 2 teaspoons honey or maple syrup (optional)
1/8 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, mash the bananas until mostly smooth.
Add eggs, cottage cheese, vanilla, and cinnamon. Stir until fully combined or blend for a smoother texture.
Stir in almond or oat flour, sweetener (if using), and salt. Mix just until incorporated.
Divide batter evenly into muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, until set and lightly golden. A toothpick should come out mostly clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for maximum sweetness and moisture.
Blending the batter creates a smoother, more uniform muffin texture.
Add-ins like chocolate chips, nuts, or fruit can customize flavor and texture.
Allow to cool completely before storing or freezing to prevent excess moisture buildup.
