Description
Soft, lightly sweet, and protein-packed Banana Cottage Cheese Crustless Bread Minis perfect for a healthy breakfast, snack, or post-workout bite. Made without flour or crust, they’re naturally gluten-free and customizable with your favorite mix-ins.
Ingredients
- 2 ripe bananas
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: 1-2 tbsp honey or maple syrup
- Optional mix-ins: 1/4 cup mini chocolate chips, chopped nuts, or flaxseed
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin pan or use silicone baking cups.
- In a blender or mixing bowl, combine bananas, cottage cheese, eggs, vanilla, cinnamon, baking powder, and salt. Blend or whisk until smooth.
- Stir in optional mix-ins if using.
- Pour the mixture into the prepared mini muffin pan, filling each cup about ¾ full.
- Bake for 18–22 minutes, or until tops are set and lightly golden.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for longer storage; thaw overnight or reheat in microwave.
- Can substitute ricotta for cottage cheese.
- Sweetness can be adjusted with honey or maple syrup.
- Can be baked as full-size muffins for 25–30 minutes.
Nutrition
- Serving Size: 2 mini bites
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
