Cinnamon Roll Cottage Cheese Muffins Recipe

Introduction

These Cinnamon Roll Cottage Cheese Muffins are a delicious and nutritious twist on a classic treat. Packed with wholesome ingredients and a lovely cinnamon swirl, they make a perfect breakfast or snack to satisfy your sweet tooth.

Ingredients

• 3 medium ripe bananas
• 2 eggs
• ½ cup cottage cheese
• ½ cup creamy peanut butter
• 2 tbsp butter, room temperature
• ¼ cup maple syrup
• 1 tbsp vanilla extract
• 1¼ cups whole wheat or all-purpose flour
• ¼ cup vanilla protein powder
• 1½ tsp baking soda
• ½ tsp salt
• Cinnamon Swirl:
• 2 tbsp cinnamon
• 2 tbsp melted butter
• 1 tbsp maple syrup
• Glaze:
• 3 tbsp Greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare a 12-muffin tin with liners and spray them lightly with oil to cover the bottom and sides.
2. Step 2: Place the bananas into a food processor.
3. Step 3: Add the eggs, cottage cheese, peanut butter, butter, maple syrup, and vanilla extract to the food processor. Pulse or blend until combined, then pour the mixture into a large bowl.
4. Step 4: In a medium bowl, combine the flour, protein powder, baking soda, and salt. Stir well.
5. Step 5: Sift the dry ingredients into the wet ingredients in four batches, mixing gently after each addition until a thick batter forms.
6. Step 6: Spoon the batter evenly into the prepared muffin tin.
7. Step 7: In a small bowl, mix the cinnamon swirl ingredients: cinnamon, melted butter, and maple syrup.
8. Step 8: Spoon some cinnamon swirl mixture on top of each muffin batter. Use a knife to gently swirl it into the batter for a cinnamon roll effect.
9. Step 9: In another small bowl, combine the glaze ingredients: Greek yogurt, maple syrup, and vanilla extract. Stir well.
10. Step 10: Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5-10 minutes.
11. Step 11: Drizzle the glaze over each muffin before serving.

Tips & Variations

• For a nut-free version, substitute peanut butter with sunflower seed butter and use sunflower seed flour if needed.
• Try using almond or oat flour instead of wheat flour for gluten-free or keto-friendly options.
• If you don’t have protein powder, simply replace it with an equal amount of flour.
• Swap maple syrup for honey or agave syrup to adjust sweetness and flavor.
• Use plain Greek yogurt or vegan alternatives for the glaze if dairy-free.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds before eating. These muffins can also be frozen for up to 2 months; thaw overnight in the fridge and enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins vegan?

Yes. Replace eggs with flax or chia seed eggs, use a plant-based yogurt for the glaze, and substitute butter with coconut oil or vegan butter.

Can I use frozen bananas for this recipe?

Absolutely. Thaw frozen bananas before blending to ensure a smooth batter and the best texture for the muffins.

Cinnamon Roll Cottage Cheese Muffins Recipe

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★★★★★

4.9 from 116 reviews

These Cinnamon Roll Cottage Cheese Muffins are a delightful and healthy twist on the classic cinnamon roll. Made with ripe bananas, cottage cheese, and a cinnamon swirl, these muffins are moist, flavorful, and perfect for breakfast or a snack. Topped with a creamy maple and Greek yogurt glaze, they bring a balanced blend of sweetness and spice with added protein and wholesome ingredients.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 3 medium ripe bananas (can substitute with 1 cup unsweetened applesauce or pumpkin puree)
• 2 eggs (or 2 flaxseed/chia seed eggs: 1 tbsp seeds + 2.5 tbsp water per egg)
• ½ cup cottage cheese (or plain Greek yogurt or ricotta cheese)
• ½ cup creamy peanut butter (or almond, cashew butter, or sunflower seed butter for nut-free)
• 2 tbsp butter, room temperature (or coconut oil, ghee, avocado oil)
• ¼ cup maple syrup (or honey, agave syrup, sugar-free alternative)
• 1 tbsp vanilla extract (or vanilla bean paste, almond extract)

Dry Ingredients

• 1¼ cups whole wheat flour or all-purpose flour (or almond flour for keto, oat flour for gluten-free)
• ¼ cup vanilla protein powder (or cinnamon roll-flavored, unflavored protein powder, or extra flour)
• 1½ tsp baking soda
• ½ tsp salt

Cinnamon Swirl

• 2 tbsp cinnamon
• 2 tbsp melted butter (or melted coconut oil, ghee)
• 1 tbsp maple syrup

Glaze

• 3 tbsp Greek yogurt (or cream cheese, vegan yogurt alternative)
• 1 tbsp maple syrup
• 1 tsp vanilla extract (or coconut essence)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-muffin tin with liners and spray the liners with oil to ensure the muffins don’t stick.
2. Blend Wet Ingredients: Place the ripe bananas in a food processor. Add eggs, cottage cheese, peanut butter, room temperature butter, maple syrup, and vanilla extract. Pulse or blend until fully combined and smooth. Transfer this mixture to a large mixing bowl.
3. Mix Dry Ingredients: In a medium bowl, combine the whole wheat flour, protein powder, baking soda, and salt. Stir well to evenly distribute the leavening and salt.
4. Combine Wet and Dry: Sift the dry ingredients into the wet bowl in four batches, gently folding each addition until just incorporated. This will result in a thick batter.
5. Fill Muffin Tins: Evenly divide the thick batter among the 12 prepared muffin cups.
6. Prepare Cinnamon Swirl: In a small bowl, mix together the cinnamon, melted butter, and maple syrup for the cinnamon swirl topping.
7. Add Cinnamon Swirl: Spoon the cinnamon mixture on top of each muffin batter. Using a knife, gently swirl the topping into the batter creating a cinnamon roll effect.
8. Prepare Glaze: In another small bowl, stir together the Greek yogurt, maple syrup, and vanilla extract until smooth. Set aside.
9. Bake: Place the muffins in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool and Glaze: Remove the muffins from the oven and allow them to cool for 5-10 minutes. Drizzle the prepared glaze over each muffin before serving.

Notes

• You can customize these muffins by swapping ingredients to meet dietary needs, such as gluten-free flour or nut-free butters.
• Be careful not to overmix the batter when combining wet and dry ingredients to keep muffins light and fluffy.
• If you want extra cinnamon flavor, sprinkle a little cinnamon sugar on top before baking.
• The glaze can be omitted or replaced with a simple dusting of powdered sugar for a lighter option.
• Store leftover muffins in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Keywords: cinnamon roll muffins, cottage cheese muffins, healthy muffins, breakfast muffins, protein muffins, banana muffins, cinnamon swirl