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Raspberry Banana Cottage Cheese Muffins

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5 from 1 review

These Raspberry Banana Cottage Cheese Muffins are delicious, meal prep kind of breakfast to make. They’re gluten-free, nut-free, great on the go and kid approved too!

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins

Yield: 12-16 muffins 1x

Ingredients

Scale
  • 2 cups oats (gluten-free if needed)
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 tablespoons tapioca flour
  • 1 cup mashed banana
  • 1 cup cottage cheese
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup frozen raspberries (you can use fresh too)

Instructions

  1. Prep Your Oven and Pan: Preheat the oven to 350°F and position the rack in the center. Grease a 12-cup muffin pan really well. Do not use paper liners – they’ll stick because these muffins are made with oat flour. Greasing the pan is key.
  2. Make Oat Flour: Add 2 cups of oats to your blender or food processor and blend until a fine flour forms. Sometimes it’s not perfectly 1:1, so you may need to add an extra tablespoon of oats to yield 2 full cups of oat flour.
  3. Add the oat flour to a large mixing bowl.
  4. Measure the Banana: Fill a 1-cup measuring cup with mashed banana. (about 2 bananas)
  5. Mix the Dry Ingredients To the oat flour bowl, add: coconut sugar, baking powder, baking soda, cinnamon, tapioca flour. Whisk everything together until evenly combined.
  6. Blend the Wet Ingredients: In your blender jar, add: cottage cheese, mashed banana, eggs, vanilla extract.
  7. Blend on medium-high speed for about 30 seconds, until smooth and the cottage cheese curds are no longer visible. You want a silky, creamy mixture.
  8. Combine: Pour the blended wet ingredients over the dry ingredients. Using a rubber spatula, stir gently until just combined. Stop mixing as soon as you no longer see dry streaks – overmixing can make the muffins dense.
  9. Let the batter sit for 5 minutes. This step is important. It allows the oat flour to absorb moisture and thicken properly.
  10. Add Raspberries and Fill: Gently fold in the frozen raspberries.
  11. Spoon the batter into the muffin cups about ¾ of the way full. The batter will be airy but thick.
  12. Bake: Bake for 25–28 minutes, until: the tops are golden brown or a toothpick inserted in the center comes out clean.
  13. Remove from the oven and cool in the pan for another 5–10 minutes before transferring. Enjoy!

Notes

*Store in airtight container for 5 days or freezer for 2 months

  • Author: Rachel Mansfield

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https://rachlmansfield.com/raspberry-banana-cottage-cheese-muffins/