Double Chocolate Chip Cottage Cheese Banana Muffins

Make my Double Chocolate Chip Cottage Cheese Banana Muffins with a bakery-style high dome top. This easy recipe is made gluten-free with oat and almond flour and naturally sweetened with bananas and maple syrup. It does not include any refined sugar or white flour. They are light, fluffy, and full of rich chocolate flavor with a protein boost from the cottage cheese.

Gluten-Free Double Chocolate Chip Cottage Cheese Banana Muffins with a high dome top.

You can make double-chocolate chip cottage cheese banana muffins with a gorgeous dome top like the kind you buy at the bakery with my easy recipe. This delicious recipe is made gluten free with oat and almond flour and is naturally sweetened with bananas and maple syrup. It does not include any refined sugar or white flour. I’ve incorporated cottage cheese blended smooth with the banana to provide delicious flavor, moisture, and additional protein. And you have to try my easy technique for baking my banana chocolate chip muffins with a high dome on top.

These healthy muffins are a perfect quick breakfast that can also satisfy your sweet tooth. If this is your first time with gluten-free baking, you’re going to love making these healthy chocolate muffins with oat and almond flour. 

YouTube video

Why You’ll Love This  Gluten-Free Double Chocolate Banana Muffins Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Here is everything you need to make the best-tasting double chocolate chip cottage cheese banana muffins:

Bananas: If you don’t have ripe bananas, you can use unsweetened applesauce as a substitute. Use 1/2 cup of applesauce to replace 2 ripe bananas.

Cottage Cheese: If you’re looking for a dairy-free alternative or simply don’t have cottage cheese, you can use plain Greek yogurt or a non-dairy yogurt such as almond or coconut yogurt.

Maple Syrup: Honey or agave nectar can be used instead of maple syrup. Use the same amount as the original recipe calls for (1/2 cup).

Applesauce: You can use any variety you like. I prefer unsweetened applesauce to minimize any added sugars.

Light Olive Oil: You can replace olive oil with other neutral-flavored oils like canola, vegetable, or melted coconut oil.

Apple Cider Vinegar: White vinegar or lemon juice can be used as a substitute for apple cider vinegar. Use the same quantity (2 teaspoons).

Eggs and Egg White: For the large eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons of water) for an egg-free version.*

Oat Flour: If you don’t have oat flour, you can make your own by blending rolled oats or quick oats until they turn into a fine powder. 

Almond Flour: Almond flour can be substituted with other nut flours like cashew flour or hazelnut flour, or you can use additional oat flour if you prefer.

Cocoa Powder: Unsweetened cacao powder is a good substitute for cocoa powder if you have it on hand.

Baking Powder and Baking Soda: You can use gluten-free versions of baking powder and baking soda if you need to keep the recipe entirely gluten-free.

Cinnamon: If you’re not a fan of cinnamon, you can omit it or replace it with a pinch of nutmeg or allspice for a different flavor.

Chocolate Chips: You can use dairy-free chocolate chips if you want to make the recipe vegan or if you have dietary restrictions.

Gluten-Free Double Chocolate Chip Cottage Cheese Banana Muffins with a high dome top.

How to Make My Double Chocolate Chip Banana Muffins with Cottage Cheese Recipe

Step 1: Make the Batter

Preheat your oven to 425°F.

In a medium mixing bowl or upright blender, add the bananas, cottage cheese, maple syrup, oil, applesauce, apple cider vinegar, and vanilla extract. Mix with an immersion blender or upright blender until smooth. Add the eggs and egg whites and whisk until well blended.

Add the oat flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Whisk until just combined. Be careful not to overmix, as this can make the muffins tough.

To determine whether your batter is thick enough to bake with high domes, lift your whisk or spatula with batter and allow it to drip into your bowl. If the batter holds its peaks on top of the batter before blending in, then it’s just right. If the batter is too runny, add more oat flour, 2 tablespoons at a time, until it’s thick enough. If your batter is too thick, add 1 tablespoon of milk or almond milk at a time to thin it out.

Gently fold in the chocolate chips to distribute them evenly throughout the batter.

Step 2:  Fill the Muffin Cups

Place muffin liners in the muffin cups. If using paper liners or no liners, lightly spray the cups with non-stick cooking spray to prevent sticking. Spoon the muffin batter into the prepared cups, almost to the top. An ice cream scoop works really well for even batter distribution. Allow the batter to mound in the middle of each muffin to help create a higher center. The center can be filled slightly higher than the top of the muffin cup.

Optional: Add additional chocolate chips on the tops of the muffins.

Step 3: Bake the Muffins

Place the muffin tray in a 425°F oven and set the timer for 5 minutes. When the timer goes off, leave the muffin tray in the oven, reduce the heat to 350°F, and bake for an additional 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once done, remove the muffins from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.

These muffins taste best when eaten warm or at room temperature.

Banana Double Chocolate Chip Muffin Recipe Notes

Ripe Bananas: Using ripe bananas is crucial for this recipe as they provide natural sweetness and moisture. The riper the bananas, the sweeter your muffins will be. Look for bananas with brown spots on the peel.

Cottage Cheese Texture: To ensure your muffins have a smooth texture and no lumps of cottage cheese, blend the cottage cheese and bananas together with an immersion blender or food processor works well for this.

Maple Syrup and Sweeteners: You can adjust the amount of maple syrup based on your sweetness preference. If you want the muffins to be less sweet, reduce the maple syrup slightly. You can also use alternative sweeteners like honey or agave nectar.

Batter Consistency: To determine whether your batter is thick enough to bake with high domes, lift your whisk or spatula with batter and allow it to drip into your bowl. If the batter holds its peaks on top of the batter before blending in, then it’s just right. If the batter is too runny, add more oat flour, 2 tablespoons at a time, until it’s thick enough. If your batter is too thick, add 1 tablespoon of milk or almond milk at a time to thin it out.

High Dome: To achieve a high dome on your muffins, fill the muffin cups almost to the top. Allow the batter to mound in the middle of each muffin to help create a higher center. The center can be filled slightly higher than the muffin cup.

Extra Batter: This recipe makes a generous amount of batter for 12 muffin cups. If you end up with extra batter, you can fill a second muffin tray or pour the extra batter into a mini loaf pan and allow it to cook alongside the muffin tray in the oven. Check it separately for doneness, for you may have to pull it out sooner than your muffins if it has shallower batter.

Ripe Bananas: Using ripe bananas is crucial for this recipe as they provide natural sweetness and moisture. The riper the bananas, the sweeter your muffins will be. Look for bananas with brown spots on the peel.

Cottage Cheese Texture: To ensure your muffins have a smooth texture and no lumps of cottage cheese, blend the cottage cheese and bananas together with an immersion blender or food processor works well for this.

Maple Syrup and Sweeteners: You can adjust the amount of maple syrup based on your sweetness preference. If you want the muffins to be less sweet, reduce the maple syrup slightly. You can also use alternative sweeteners like honey or agave nectar.

Batter Consistency: To determine whether your batter is thick enough to bake with high domes, lift your whisk or spatula with batter and allow it to drip into your bowl. If the batter holds its peaks on top of the batter before blending in, then it’s just right. If the batter is too runny, add more oat flour, 2 tablespoons at a time, until it’s thick enough. If your batter is too thick, add 1 tablespoon of milk or almond milk at a time to thin it out.

High Dome: To achieve a high dome on your muffins, fill the muffin cups almost to the top. Allow the batter to mound in the middle of each muffin to help create a higher center. The center can be filled slightly higher than the muffin cup.

Extra Batter: This recipe makes a generous amount of batter for 12 muffin cups. If you end up with extra batter, you can fill a second muffin tray or pour the extra batter into a mini loaf pan and allow it to cook alongside the muffin tray in the oven. Check it separately for doneness, for you may have to pull it out sooner than your muffins if it has shallower batter.

Can I make these muffins without cottage cheese?

Yes, if you don’t have cottage cheese or prefer a substitute, you can use sour cream as an alternative. This will still provide moisture and a creamy texture to the muffins.

Can I make these muffins vegan?

Yes, you can make these muffins vegan by using plant-based ingredients. Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water for each egg) and use dairy-free chocolate chips.

What can I use instead of almond flour?

If you need an alternative to almond flour, you can use other nut flours like cashew flour or hazelnut flour. Alternatively, use more oat flour if you prefer to keep it nut-free.

Can I reduce the amount of sugar in this recipe?

You can adjust the sweetness to your preference by reducing the amount of maple syrup used. Keep in mind that less sweetener may affect the texture and moisture of the muffins.

How do I get a high dome on my muffins?

Follow my recipe for the best ratio of ingredients. Then, give the muffins a ‘heat boost’ when baking. Place the muffin tray in a 425°F oven and set the timer for 5 minutes. When the timer goes off, leave the muffin tray in the oven, reduce the heat to 350°F, and bake for an additional 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Can I add extra ingredients like nuts or dried fruits to the batter?

Absolutely! You can customize these muffins by adding ingredients like chopped nuts, dried fruits, or even a swirl of peanut butter for additional flavor and texture.

Gluten-Free Double Chocolate Chip Cottage Cheese Banana Muffins with a high dome top.

Double Chocolate Chip Cottage Cheese Banana Muffins

Gluten-Free diet-friendly recipe
Make my Double Chocolate Chip Cottage Cheese Banana Muffins with a bakery-style high dome top. This easy recipe is made gluten-free with oat and almond flour and naturally sweetened with bananas and maple syrup. It does not include any refined sugar or white flour. They are light, fluffy, and full of rich chocolate flavor with a protein boost from the cottage cheese.
5 from 4 votes
Servings 12
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

Wet Ingredients:

  • 2 bananas (ripe)
  • 1/2 cup cottage cheese
  • 1/2 cup maple syrup
  • 1/3 cup applesauce
  • 1/4 cup light olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 egg white

Dry Ingredients:

  • 2 cups oat flour
  • 1/2 cup almond flour
  • 1/3 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat your oven to 425°F.
    In a medium mixing bowl or upright blender, add the bananas, cottage cheese, maple syrup, oil, applesauce, apple cider vinegar, and vanilla extract. Mix with an immersion blender or upright blender until smooth. Add the eggs and egg whites and whisk until well blended.
    Add the oat flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Whisk until just combined. Be careful not to overmix, as this can make the muffins tough. 
    NOTE: To determine whether your batter is thick enough to bake with high domes, lift your whisk or spatula with batter and allow it to drip into your bowl. If the batter holds its peaks on top of the batter before blending in, then it's just right. If the batter is too runny, add more oat flour, 2 tablespoons at a time, until it's thick enough. If your batter is too thick, add 1 tablespoon of milk or almond milk at a time to thin it out.
    Gently fold in the chocolate chips to distribute them evenly throughout the batter.
  • Place muffin liners in the muffin cups. If using paper liners or no liners, lightly spray the cups with non-stick cooking spray to prevent sticking. Spoon the muffin batter into the prepared cups, almost to the top. An ice cream scoop works really well for even batter distribution. Allow the batter to mound in the middle of each muffin to help create a higher center. The center can be filled slightly higher than the top of the muffin cup.
    Optional: Add additional chocolate chips on the tops of the muffins.
  • Place the muffin tray in a 425°F oven and set the timer for 5 minutes. When the timer goes off, leave the muffin tray in the oven, reduce the heat to 350°F, and bake for an additional 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    Once done, remove the muffins from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.
    These muffins taste best when eaten warm or at room temperature.

Video

YouTube video

Notes

Ripe Bananas: Look for bananas with brown spots on the peel.
Cottage Cheese Texture: To ensure your muffins have a smooth texture and no lumps of cottage cheese, blend the cottage cheese and bananas together with an immersion blender or food processor works well for this.
Maple Syrup and Sweeteners: You can adjust the amount of maple syrup based on your sweetness preference by slightly increasing or decreasing it. But you may have to adjust the amount of flour to maintain the best batter consistency. 
Batter Consistency: To determine whether your batter is thick enough to bake with high domes, lift your whisk or spatula with batter and allow it to drip into your bowl. If the batter holds its peaks on top of the batter before blending in, then it’s just right. If the batter is too runny, add more oat flour, 2 tablespoons at a time, until it’s thick enough. If your batter is too thick, add 1 tablespoon of milk or almond milk at a time to thin it out.
High Dome: Fill the muffin cups almost to the top. Allow the batter to mound in the middle of each muffin to help create a higher center. The center can be filled slightly higher than the muffin cup.
Extra Batter: This recipe makes a generous amount of batter for 12 muffin cups. If you end up with extra batter, you can fill a second muffin tray or pour the extra batter into a mini loaf pan and allow it to cook alongside the muffin tray in the oven. Check it separately for doneness, for you may have to pull it out sooner than your muffins if it has shallower batter.

Nutrition

Calories: 312kcalCarbohydrates: 31gProtein: 9gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 29mgSodium: 244mgPotassium: 290mgFiber: 5gSugar: 14gVitamin A: 65IUVitamin C: 2mgCalcium: 102mgIron: 2mg
Keyword banana, cottage cheese, double chocolate, muffins, naturally sweetened
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

4 Comments

    1. Hi Lucia,
      Thank you so much for letting me know! It’s been added 🙂 I hope you enjoy this recipe!!

  1. 5 stars
    This video was recommended on my YouTube feed last night and I watched it and was so intrigued that I immediately went into my kitchen to make them haha. And I totally LOVED them! They were sweet enough, a great texture, and they were really filling too, compared to a lot of other muffins! My 10-year old son told me they were a 9 out of 10, but he says he would have rated them higher if they had more choc chips in them lol. I had just done the 1/2 cup all mixed in, but for his sake next time I make them I’ll go ahead and put some more choc chips on top like was suggested :). My daughter also really liked them, and both my kids suggested them for breakfast two days in a row so you know that means they enjoyed the recipe! I’ve printed out this recipe and will definitely make again. I’m excited to start trying out other recipes on your site, thank you!

    1. This is so cool Sharice!! Thank you so much for sharing this with me. Please let me know what you think of any other recipes you try 🙂

5 from 4 votes (3 ratings without comment)

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