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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, combine mashed bananas, cottage cheese, eggs, honey, and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups and top with extra banana slices and walnuts.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Chef’s Tips
- Ensure the bananas are very ripe for maximum sweetness.
- You can substitute the walnut with pecans if preferred.
- Store leftover muffins in an airtight container for up to 3 days.
Nutrition (per serving)
Approximate calories: 150, Protein: 5g, Carbs: 22g, Fat: 6g
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