Gluten-Free Banana Chocolate Chip Cottage Cheese Muffins
Make my Gluten-Free Banana Chocolate Chip Muffins with oat flour, almond flour, cottage cheese, and maple syrup for a moist, bakery-style treat. With extra protein and a balance of sweetness, they’re the perfect make-ahead breakfast or snack, offering more flavor and nutrition than typical banana muffins!
When you’re craving a sweet breakfast or snack, these Gluten-Free Banana Chocolate Chip Muffins are exactly what you need. Packed with simple, wholesome ingredients like oat flour, almond flour, and a touch of maple syrup, they offer the perfect balance of sweetness without being too sugary.
What sets this recipe apart is the extra boost of protein from cottage cheese, making these muffins not only moist but also more satisfying than your typical banana muffin. Plus, the bakery-style, high-dome tops make them look as good as they taste! This is a go-to recipe in my kitchen, perfect for busy mornings when you want something homemade, flavorful, and nutritious.
Why You’ll Love This Easy Chocolate Chip Banana Muffin Recipe
- High-dome muffin tops: These muffins rise beautifully, giving you bakery-style muffins at home.
- Extra protein: Cottage cheese adds protein and moisture, making these more satisfying than regular muffins.
- Wholesome ingredients: Made with oat flour, almond flour, and maple syrup, they offer a more nutritious option.
- Perfect for busy mornings: These muffins are easy to batch prep and ideal for a grab-and-go breakfast.
Ingredients & Substitutions
Here is everything you need to make the best gluten-free chocolate chip banana muffins:
Ripe Bananas: You will want to use overripe bananas with brown spots on the peel.
Cottage Cheese: Greek yogurt, sour cream, ricotta cheese, or plant-based yogurt (like almond or coconut yogurt) can be used instead. This is one of the secrets to baking moist gluten-free banana muffins.
Pure Maple Syrup: Honey or agave nectar can be used as a sweetener. For a lower-sugar option, use mashed ripe bananas or date syrup.
Oil: Substitute with melted coconut oil, melted butter, or any neutral-flavored oil like canola oil.
Apple Cider Vinegar: White vinegar or lemon juice can be used as a substitute for apple cider vinegar.
Vanilla Extract: Almond extract or maple extract can provide a different flavor profile.
Eggs: You can use 3 chia or flax eggs in gluten-free muffins (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water, let sit until gel-like).
Oat Flour: You can make your oat flour by grinding rolled oats in a blender or food processor. For a different texture, substitute almond flour or coconut flour.
Almond Flour: Hazelnut flour, oat flour, brown rice flour, or sunflower seed flour can be used as a substitute. You can also use a gluten-free flour blend. You may need to adjust the amount to achieve the same batter consistency.
Tapioca Flour: This is also called tapioca starch.
Cinnamon: Adding cinnamon is a great way to add additional flavor. But you can also omit it.
Semi-Sweet Chocolate Chips: You can use any variety of chocolate chips you like, including dark chocolate chips, mini chocolate chips, and white chocolate chips. Raisins, dried fruit, or nuts can also be used.
How to Make My Chocolate Chip Almond Flour Banana Muffins Recipe with Cottage Cheese
Step 1: Make the Batter
Preheat oven to 350°F and prepare a muffin pan. If using a metal pan, spray with non-stick spray or line with cupcake liners. Non-stick spray is not necessary if using a silicone muffin pan.
In a large bowl or upright blender, add the wet ingredients, including bananas, cottage cheese, maple syrup, oil, and vanilla. Using an immersion blender or stick blender, blend the mixture until the bananas and cottage cheese are smooth and creamy. Add the eggs and whisk until well combined.
Add dry ingredients to the large mixing bowl, including oat flour, almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt. Gently whisk until well combined.
Stir in 1 cup of chocolate chips with a spatula.
Step 2: Fill the Muffin Tray
Using a batter scoop, large cookie scoop, ice cream scoop, or 1/3 cup measuring cup to fill muffin cups nearly to the top with the batter. Then sprinkle some additional chocolate chips on top of each muffin.
For best results and a higher muffin top, bake the muffins for 5 minutes at 425°F. Then, leave the muffins in the oven, lower the temperature to 350°F, and set the timer for an additional 12-15 minutes or until the sides of the muffins are lightly brown.
Or, you can bake them at 350°F for 20-25 minutes or until lightly brown on the sides.
Allow to cool for 10 minutes before removing them from the muffin pan.
Chocolate Chip Gluten-Free Banana Muffins Recipe Notes
Oat Flour: You can grind your own oat flour in an upright blender or food processor using old-fashioned or quick oats. Blend for 15-30 seconds.
Muffin Liners: If you’re using paper liners, be sure to spray them with non-stick cooking spray.
Mashed Bananas: The riper the bananas, the sweeter the muffins. Blending the bananas and cottage cheese will remove their lumpy texture and make the best banana muffins.
Resting the Batter: Allowing the batter to rest for 5 minutes before stirring in the chocolate chips helps activate the baking powder and makes for fluffier muffins. Mounding the batter slightly in the middle when you drop it into the muffin cups also helps create a higher dome top.
Baking Time & Temperature: If you prefer not to use the heat boost hack, you can bake the muffins at 350°F (175°C) for about 20-25 minutes or until a toothpick comes out clean.
Delicious Serving Suggestions
- With a smear of butter: Add a little butter for extra richness.
- Top with fresh fruit: Pair with strawberries or blueberries for a burst of fresh flavor.
- Enjoy with coffee: These muffins are a perfect match for your morning coffee or tea.
- Pack for lunch: Great as an addition to school or work lunches.
- Serve warm with nut butter: Spread some almond or peanut butter on a warm muffin for a satisfying snack.
- Pair with yogurt: Enjoy alongside Greek yogurt for an extra boost of protein.
Do you love muffins? Check out more of my easy and nutritious muffin recipes:
Gluten-Free Banana Chocolate Chip Cottage Cheese Muffins
Ingredients
WET INGREDIENTS
- 2 large ripe bananas
- 1/2 cup cottage cheese
- 1/4 cup maple syrup
- 3 tbsp oil (light olive is my fave)
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 3 eggs
DRY INGREDIENTS
- 2 cups oat flour
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips of choice
Instructions
- Preheat oven to 350°F and prepare a muffin pan. If using a metal pan, spray with non-stick spray or line with cupcake liners. Non-stick spray is not necessary if using a silicone muffin pan.In a large bowl or upright blender, add the wet ingredients, including bananas, cottage cheese, maple syrup, oil, and vanilla. Using an immersion blender or stick blender, blend the mixture until the bananas and cottage cheese are smooth and creamy. Add the eggs and whisk until well combined.Add dry ingredients to the large mixing bowl, including oat flour, almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt. Gently whisk until well combined.Stir in 1 cup of chocolate chips with a spatula.
- Using a batter scoop, large cookie scoop, ice cream scoop, or 1/3 cup measuring cup to fill muffin cups nearly to the top with the batter. Then sprinkle some additional chocolate chips on top of each muffin.
- For best results and a higher muffin top, bake the muffins for 5 minutes at 425°F. Then, leave the muffins in the oven, lower the temperature to 350°F, and set the timer for an additional 12-15 minutes or until the sides of the muffins are lightly brown.Or, you can bake them at 350°F for 20-25 minutes or until lightly brown on the sides.Allow to cool for 10 minutes before removing them from the muffin pan.
Video
I don’t have tapioca flour. What can I substitute?
Hi Kathie, you can replace it with 3 tablespoons of cassava flour. Or, the same amount of more oat flour 🙂
In the instructions it mentions apple sauce, but it’s not in the ingredient list !
Thank you for catching that, Atina! I fixed it and removed it from the instructions 🙂
These are fantastic, I have to hide them from my kids
Haha…that’s a great problem to have 🙂 Thank you for the feedback, Brent!