Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1 small ripe banana, mashed
- ½ cup almond flour (or oat flour for softer texture)
- 1 tsp vanilla extract
- 1–2 tsp honey or maple syrup (optional, for added sweetness)
- 1 tsp baking powder
- Pinch of salt
- ¼ cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease lightly.
- In a bowl, mix cottage cheese, eggs, mashed banana, and vanilla extract until smooth.
- Add almond flour, baking powder, salt, and honey or maple syrup if using. Stir until well combined.
- Fold in chopped walnuts.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool slightly before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a softer texture, use oat flour instead of almond flour.
- Adjust sweetness with honey or maple syrup to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg