Double Chocolate Chip Cottage Cheese Banana Muffins
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These double chocolate chip cottage cheese banana muffins are rich, moist, and gluten-free, made with ripe bananas, blended cottage cheese, oat and almond flour, and maple syrup. They bake up with bakery-style dome tops and a soft, chocolatey crumb.
Ripe bananas and blended cottage cheese add moisture and structure, while oat and almond flour create a gluten-free muffin that bakes up tender, not gritty. The cottage cheese blends completely smooth, so there’s no curd texture — just a moist, bakery-style muffin.
I tested countless gluten-free flour combinations before landing on this one, and it’s the only version that consistently gives me tall dome tops and a crumb that feels like a real treat. These muffins have become a go-to in my kitchen for busy mornings when everyone wants something chocolatey that still feels good to eat.
Why These Cottage Cheese Banana Muffins Work
- Blended cottage cheese adds moisture and protein without affecting texture or flavor.
- Ripe bananas and applesauce provide natural sweetness, reducing the need for added sugar.
- Oat and almond flour create a soft, sturdy crumb that holds up to chocolate and banana.
- Starting the oven hot helps create tall dome tops, then finishing at a lower temperature ensures even baking.
- The batter is intentionally thick, which supports bakery-style muffins instead of flat tops.
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:Â Use full-fat cottage cheese for the best texture. It is blended smooth with the bananas, so there is no curd texture in the finished muffins. Plain Greek yogurt or a non-dairy yogurt can be used, though results will vary slightly.
- 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:Â Use a neutral oil such as light olive oil, avocado oil, 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.
Easily Adapt This Recipe for Different Diets
These double chocolate chip cottage cheese banana muffins are naturally gluten-free and easy to adjust:
- Gluten-Free: This recipe is gluten-free as written using oat and almond flour.
- Dairy-Free: Use a plain, unsweetened dairy-free yogurt in place of cottage cheese and dairy-free chocolate chips.
- Egg-Free: Use flax or chia eggs in place of eggs. The muffins will be slightly denser but still moist.
- Lower Sugar: Use very ripe bananas and reduce the maple syrup slightly to taste.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments.
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.
My Expert Recipe Tips
- Use Very Ripe Bananas: Bananas with brown spots add natural sweetness and moisture. The riper they are, the richer and more balanced the muffins will taste.
- Blend the Cottage Cheese Smooth: Blending the cottage cheese with the bananas removes any curd texture and helps create a soft, even crumb.
- Watch the Batter Thickness: This batter should be thick enough to hold soft peaks. If it’s too runny, add oat flour 2 tablespoons at a time. If it’s too thick, add milk 1 tablespoon at a time.
- Don’t Skip the Hot Oven Start: Baking at a higher temperature first helps the muffins rise quickly and creates those bakery-style dome tops.
- Fill the Muffin Cups Generously: Filling the cups almost to the top and allowing the batter to mound slightly in the center helps achieve tall, rounded muffins.
- Cool Before Removing: Let the muffins rest in the pan for a few minutes before transferring to a rack so they set properly and don’t crumble.
Delicious Serving Suggestions
These double chocolate chip cottage cheese banana muffins are rich enough to enjoy on their own, but they also pair well with simple additions:
- Serve warm with a little butter or almond butter
- Spread with whipped cottage cheese or cream cheese for a bakery-style feel
- Pair with fresh berries or sliced bananas for a balanced breakfast
- Enjoy alongside a protein smoothie or yogurt bowl for busy mornings
- Warm slightly and drizzle with a bit of maple syrup for an extra treat
Frequently Asked Questions
Do you love muffins with chocolate? Check out more of my easy and nutritious muffin recipes:
Double Chocolate Chip Cottage Cheese Banana Muffins
Gluten-FreeIngredients
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
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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So good. Perfectly moist and great texture! I used 1/4 cup turbinado sugar since I didn’t have maple syrup. I’ll be making these when I have a morning chocolate cravings!!
That’s awesome, Sam! Thank you for the review 🙂
Hello, I just found this recipe and sounds delicious! I have a question, do you think I can substitute the cottage cheese with coconut milk? One of my kids is also dairy intolerant besides gluten ….so just wondering if you think this substitution would be a good idea?? Thank you so much!!!! Caroline
Hi Carolin, excellent question. I haven’t tried that substitution. I think you could use half as much coconut milk as the cottage cheese to get the same batter consistency.
These are delicious and easy to make!
Awesome, Sherry!
I rarely leave reviews but this was very easy to make, worked exactly as written, and it’s absolutely delicious, thanks!
Hi Patricia, thank you so much for taking the time to leave this review! I really appreciate it 🙂
If you don’t have apple cider vinegar what can you exchange for it
Hi Connie, white vinegar or half as much lemon juice can be used as a substitute. Or, you can omit it if needed 🙂
The recipe instructions say applesauce but there’s no applesauce on the ingredient list?
Hi Lucia,
Thank you so much for letting me know! It’s been added 🙂 I hope you enjoy this recipe!!
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!
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 🙂