Banana Cottage Cheese Crustless Bread Minis

These Banana Cottage Cheese Crustless Bread Minis are soft, lightly sweet, and packed with protein—perfect for a nutritious breakfast, snack, or post-workout bite. Made without flour or added crust, they bake into tender little bites with a naturally rich flavor from ripe bananas and creamy cottage cheese. I love whipping up a batch when I want something quick, wholesome, and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s naturally gluten-free, high in protein, and incredibly simple to make. Everything blends together in one bowl or blender, and the mini size makes them perfect for grab-and-go. Whether I eat them plain, spread with nut butter, or topped with fruit, they’re a cozy, healthy treat I can feel good about.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas

• Cottage cheese (full-fat or low-fat)

• Eggs

• Vanilla extract

• Cinnamon

• Baking powder

• Salt

• Optional: honey or maple syrup (for extra sweetness)

• Optional mix-ins: mini chocolate chips, chopped nuts, or flaxseed

directions

1. I preheat the oven to 350°F (175°C) and grease a mini muffin pan or silicone baking cups.

2. In a blender or mixing bowl, I combine bananas, cottage cheese, eggs, vanilla, cinnamon, baking powder, and salt. I blend or whisk until smooth and creamy.

3. I stir in any optional mix-ins if I’m using them.

4. I pour the mixture into the prepared mini muffin pan, filling each cup about ¾ full.

5. I bake for 18–22 minutes, or until the tops are set and lightly golden.

6. I let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 18–24 mini bites. It takes 10 minutes to prep and 20 minutes to bake—ready in about 30 minutes.

Variations

Sometimes I add a scoop of protein powder or a tablespoon of almond butter to boost the protein. I’ve also made them with pumpkin purée instead of banana for a fall twist. For more texture, I fold in chopped walnuts or shredded coconut before baking.

storage/reheating

I store these minis in an airtight container in the fridge for up to 5 days. To reheat, I microwave them for about 10 seconds or enjoy them cold. They also freeze well—I just thaw overnight or pop in the microwave straight from the freezer.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, ricotta works well and gives a slightly smoother texture. I just keep in mind that the flavor is a bit more delicate.

Are these sweet enough without added sugar?

For me, ripe bananas give plenty of sweetness, but I add a little honey or maple syrup if I want a dessert-like treat.

Can I bake these as full-size muffins?

Yes. I use a regular muffin tin and bake for 25–30 minutes, checking for doneness with a toothpick.

Are they good for kids?

Absolutely. They’re naturally sweet, soft, and easy to eat—perfect for toddlers and lunchboxes.

Can I make these dairy-free?

Yes. I substitute the cottage cheese with a dairy-free alternative like blended silken tofu or a thick plant-based yogurt.

Conclusion

These Banana Cottage Cheese Crustless Bread Minis are a quick, protein-packed option that’s both nourishing and delicious. Whether I enjoy them on busy mornings, as an afternoon snack, or a guilt-free dessert, they’re always a hit in my kitchen. Easy to customize and perfect for meal prep, they’ve become a staple in my healthy baking rotation.