High-Protein Banana Chocolate Chip Muffins with Cottage Cheese

These high-protein banana chocolate chip muffins made with cottage cheese are my favorite way to satisfy a sweet craving while keeping things wholesome. They’re soft, naturally sweetened, and loaded with banana flavor—and thanks to the cottage cheese, they have a protein boost that helps keep me full and energized. I love grabbing one for breakfast, a snack, or even dessert without any guilt.

Why I Love This Recipe

I love how these muffins balance nutrition and flavor. The bananas add natural sweetness and moisture, while the cottage cheese makes them tender and gives them an extra protein punch. They’re easy to whip up in one bowl, freezer-friendly, and totally kid-approved. Plus, the chocolate chips make each bite feel like a treat—even though they’re actually good for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas
• Cottage cheese
• Eggs
• Honey or maple syrup
• Vanilla extract
• Whole wheat flour or oat flour
• Baking powder
• Baking soda
• Cinnamon
• Salt
• Chocolate chips (dark or semi-sweet work well)
• Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a blender or mixing bowl, I mash the bananas and add the cottage cheese, eggs, sweetener, and vanilla. I blend or whisk until smooth.

3. I stir in the flour, baking powder, baking soda, cinnamon, and salt just until combined.

4. I fold in the chocolate chips, being careful not to overmix the batter.

5. I divide the batter evenly among the muffin cups, filling each about ¾ full.

6. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. I let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 10 to 12 standard muffins.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add chopped walnuts or chia seeds for extra texture and nutrition. I’ve also swapped the chocolate chips for blueberries when I want a fruitier version. For a gluten-free option, I use certified gluten-free oat flour or a 1:1 gluten-free baking blend. If I’m out of honey, mashed dates or applesauce work as a natural sweetener substitute.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. To reheat, I microwave a muffin for 15–20 seconds or warm it in the oven at 300°F for about 8 minutes.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, I sometimes use plain Greek yogurt as a substitute. It changes the texture slightly but still keeps the muffins moist and high in protein.

Are these muffins sweet enough without sugar?

I find them perfectly sweet with just bananas and a bit of honey or maple syrup, especially with the chocolate chips added in.

Can I make these dairy-free?

Yes, I use a plant-based cottage cheese alternative or swap it for dairy-free yogurt. The texture stays pretty similar.

What type of flour works best?

I usually use whole wheat or oat flour for a healthy, fiber-rich base. All-purpose flour works too if that’s what I have on hand.

Can I make these into mini muffins?

Absolutely. I reduce the baking time to about 12–15 minutes and keep an eye on them until the tops are golden and a toothpick comes out clean.

Conclusion

These high-protein banana chocolate chip muffins with cottage cheese are a delicious, feel-good treat I can enjoy any time of day. They’re soft, flavorful, and packed with nutrients—perfect for meal prep, lunchboxes, or whenever I need a little boost. I love how easy they are to make, and once I tried them, they quickly became a regular part of my healthy baking routine.