Gluten-Free Banana Cottage Cheese Muffins Chocolate Chip

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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

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.

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