Banana Bran Cottage Cheese Muffins
I felt like making muffins yesterday, so Landon and I got busy in the kitchen.
Instead of buying a packaged mix from the store, I like throwing things together at home because those boxed mixes are usually filled with gene-manipulated ingredient I want to avoid.
I could buy organic muffin or cake mixes, but they are pretty pricey, and I usually have the ingredients I need at home.
When I say throwing together, I mean it – when it comes to baking, I usually don’t use a recipe and make it up as I go.
Little bit of this and little bit of that.
So far that has worked out well; I don’t recall ever having to throw out a batch.
I have an idea what I need to mix to make muffins — eggs, flour, butter, sugar, baking soda, baking powder — and then I usually add flax meal or wheat bran and protein powder and whatever else sounds healthy.
In this case I added a ripe banana and cottage cheese because L doesn’t like either — unless it’s in a muffin.
I didn’t plan to post this recipe, but they turned out so yummy that I wanted to share them since I haven’t posted a recipe in a while for you all.
And I can’t imagine there are many recipes for banana bran cottage cheese muffins out here.
Don’t they look yummy? Come on, you want to make these! They are full of protein and fiber.
Banana Bran Cottage Cheese Muffins
Ingredients:
- 1 cup of cottage cheese (I used 1% fat)
- 1 ripe banana
- 1 stick of melted butter (I always prefer organic)
- 1 cup of whole wheat flour (or rice flour if you want less gluten)
- 1 cup of cane sugar (I used Xylitol – here is why)
- 2 eggs
- 1/2 cup of wheat bran or flax meal
- 2 scoops of Orgain Plant Protein Powder (or similar, like Vega One)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Instructions:
- Preheat the oven to 350° degrees
- It doesn’t get easier than this: just mix all of the ingredients together in a bowl. If the batter is too thick, add an egg white instead of more butter or oil.
- Then divide the batter into 12 cupcake wrappers.
- Bake at 350° degrees for about 15 minutes. They are done if you stick a wooden pick into the middle of one and it comes out clean.
Let them cool, and then enjoy!
Here is a tip: they taste even better the next day! They are fluffy, and since there are so many different ingredients in there, the banana and cottage cheese flavors are not overwhelming.
Have you ever added cottage cheese to a muffin recipe?
Don’t forget to pin this recipe for later!
