Soft, fluffy Banana Walnut Cottage Cheese Breakfast Muffins packed with protein, natural sweetness, and crunchy walnuts.

Scale

3 ripe bananas

1 cup cottage cheese

2 eggs

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/3 cup honey or maple syrup

1 tsp vanilla extract

1/2 cup chopped walnuts

1/2 tsp cinnamon

Pinch of salt

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1. Mash bananas in a large bowl.

2. Add cottage cheese, eggs, honey, and vanilla.

3. Mix until smooth.

4. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.

5. Gently fold dry ingredients into wet mixture.

6. Add walnuts and mix lightly.

7. Scoop into muffin tray (12 muffins).

8. Bake at 180°C (350°F) for 18–22 minutes.

9. Cool before serving.

Use very ripe bananas for natural sweetness.

Do not overmix batter to keep muffins fluffy.

Store in fridge up to 5 days.

Can freeze for up to 2 months.