These Banana Walnut Cottage Cheese Muffins are moist, high-protein, and naturally gluten-free. Perfect for a healthy breakfast or snack!

Scale

1 cup cottage cheese

2 large eggs

1 small ripe banana, mashed

½ cup almond flour (or oat flour)

1 tsp vanilla extract

1–2 tsp honey or maple syrup (optional)

1 tsp baking powder

Pinch of salt

¼ cup chopped walnuts

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1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.

2. Mash banana in a bowl until smooth.

3. Whisk in cottage cheese, eggs, vanilla, and honey/maple syrup.

4. Add almond flour, baking powder, and salt. Stir gently.

5. Fold in chopped walnuts.

6. Divide batter into muffin cups, filling ¾ full.

7. Bake 18–22 minutes or until a toothpick comes out clean.

8. Cool before serving.

Store at room temperature for 2 days, in the fridge for 5 days, or freeze up to 3 months.

Top with extra walnuts or chocolate chips for variation.