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–+ servings

Double Chocolate Chip Cottage Cheese Banana Muffins

Gentle Tummy
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Ingredients
  

Wet Ingredients:

Dry Ingredients:

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)