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Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In another bowl, mix the mashed bananas, honey, melted butter, cottage cheese, egg, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Gently stir in the chopped walnuts.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full.
- Top each muffin with a slice of banana and a few walnut pieces.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Chef’s Tips
- For extra moisture, add a tablespoon of Greek yogurt to the batter.
- Replace walnuts with almonds or pecans for a different nutty flavor.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition (per serving)
Approximate calories: 180, Protein: 4g, Carbs: 22g, Fat: 9g
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