Banana Cottage Cheese Muffins

with rice flour, coconut sugar & a hint of coffee

Ingredients (makes about 6–8 muffins):

• 2 ripe bananas (medium size)
• 150g cottage cheese (not too wet)
• 2 eggs
• 120g rice flour
• 2 tbsp coconut sugar (or to taste)
• 1 tbsp strong brewed coffee (cooled)
• 1 tsp baking powder
• A pinch of salt
• Optional: a pinch of cinnamon or vanilla extract

For topping:

• Seeds (sunflower, sesame, chia etc.) — to taste
• Flaky sea salt — just a pinch on each muffin

Instructions:

1. Preheat oven to 180°C (350°F).
2. In a bowl, mash the bananas into a smooth puree.
3. Add the cottage cheese and mix well.
4. Beat in the eggs, coconut sugar, and coffee. Stir to combine.
5. Add rice flour, baking powder, and a pinch of salt. Mix until smooth.
6. Spoon the batter into muffin cups, filling them about ¾ full.
7. Sprinkle with seeds and a tiny pinch of sea salt on top for contrast.
8. Bake for 25–30 minutes, until golden and a toothpick comes out clean.
9. Let cool and enjoy with a cup of coffee or tea! ☕️

Tips:

• Want them extra moist? Add half a banana more.
• No coffee? Swap with 1 tbsp cocoa powder for a chocolaty twist.
• Store in the fridge for up to 3 days or freeze for later.