Gluten Free Banana Cottage Cheese Waffles

From my kitchen to yours, I am sharing a breakfast that is on repeat in my house. These protein-packed, gluten-free banana cottage cheese muffins taste so indulgent, but are actually healthy. Wholesome and naturally sweet from the bananas, this no-sugar-added healthy breakfast is ready in just 20 minutes!

I practice intermittent fasting, so after 18 hours of not consuming any food, I am looking forward to a delicious and hearty breakfast. Since I am on the go many mornings and need to get out of the house with two kiddos, I rely a lot on making easy breakfast options in advance. I usually make a large asparagus frittata that we can reheat in the morning, or I’ll throw a frozen California chicken breakfast burrito into the toaster and enjoy a stress-free start to the day.

These gluten-free banana muffins will be the highlight of your morning routine. I usually cook a large batch that we eat during the week. They are great not only for breakfast, but also as a snack part of the lunch box. My kids love it when I make peanut butter apple sandwiches with these, with a dash of cinnamon, and they taste heavenly.

The waffles are crispy on the outside and tender on the inside, dense and chewy, from the bananas and cottage cheese. They are packed with protein, making them the ideal post-workout snack. Since I enjoy sweet and savory combos, I pair mine with a soft-boiled or poached egg and some crispy bacon on the side. These healthy waffles also make a great on-the-go snack; they are mess-free, so I usually pack them for road trips, with some nut butter and fresh fruits.

Why you will love this recipe 

• Extra protein: It is always good when I can get the kids to eat some extra protein, even if they don’t know they are doing it. These tasty waffles are the perfect way to do that!  
• It is so fast: These waffles can be whipped up in minutes, so that breakfast can be a stress-free, bonding experience, instead of hectic and consuming. 
• Versatile: I can add other fruits and flavorings to make them different so that I can serve them more often. The recipe is very versatile; you can use any berries or chopped fruit that you have on hand.
• Gluten-free: They are made with oat flour, so they are naturally gluten-free, which is ideal for those looking to avoid it.

What you will need

• Dry ingredients: I use oat flour for a healthy, gluten-free way to enjoy waffles that are slightly nutty and sweet with a soft, fluffy interior and crispy exterior. I also add some baking powder to help the batter rise for light and airy waffles.
• Fruit: The main ingredient here is overripe mashed bananas, but I also add some fresh blueberries for additional flavor and a pop of color. 
• Wet ingredients: Cottage cheese is essential for the creamy texture, moisture, and extra protein, while the eggs are needed to provide structure, binding, and a delicious richness. 
• Flavorings: Cinnamon adds a sweet and slightly spicy warm flavor, while vanilla gives the waffles an extra layer of fruitiness. A pinch of salt helps enhance all the other flavors and balance out the sweetness.  

How to make 

Preheat the waffle iron: First, I preheat the waffle iron and lightly grease it with cooking spray. 

Mash: Using a fork, mash the banana.

Mix the ingredients: Then, I mix all the ingredients, except blueberries, into a thick batter.

Pour and cook: Now, I pour a ½ cup of the batter into the waffle maker, top it with fresh blueberries, and cook for about four to five minutes. They should be golden brown and crispy. 

Serve warm: I like to serve them while they are still warm, accompanied by maple syrup, extra banana slices, and blueberries. 

Expert tip

Using a waffle maker properly

There are many types of waffle makers out there. Some are designed for Belgian or Liege waffles, while others can be rotated, and some feature removable plates that can be cleaned in the dishwasher. Many of them also have heat settings or browning settings to let the user change how brown the waffles will be. The first thing to do is to read the instructions that come with the machine. Then, be sure to add grease or butter if needed. And always make sure it is completely hot before adding the batter. 

More tips to consider:

• To keep hot waffles warm, place them in a 200°F oven on a wire rack. 
• Do not open the waffle maker until there is no more steam. 
• Make sure not to overfill the waffle iron. 
• Fill it in the center of the spot and do not go all the way to the edges, or it will overflow.
• Don’t overmix the batter. Mix it just until there are no more lumps. 
• Let the waffle iron heat back up after every few waffles and check to see if it needs more oil. 

Recipe variations and add-ins:

• Other fruits: My kids love it when I make these banana strawberry pancakes, and sometimes I like to add some raspberries or blackberries. 
• Chocolate chips: Because I am a chocolate lover, I sometimes toss in some chocolate chips. The creamy bits of chocolate are always delicious. 
• Savory waffles: Instead of making these too sweet, I sometimes add bacon, chives, and cheddar cheese for a delicious savory waffle breakfast. 
• Buttermilk: Adding buttermilk to these waffles gives them a tangy, rich flavor and a fluffier texture with a hint of extra crispiness. 
• Chia seeds: To add more moisture and texture as well as nutrition, a little bit of chia seeds is an excellent addition.   

Serving suggestions:

Waffles are one of my family’s favorite breakfast foods, so I like to serve them often. They taste amazing with a dollop of my homemade blueberry butter spread on them. It is easy to make with just five ingredients. The perfect drink to pair with these waffles is my vibrant rainbow smoothie, which features a variety of fruits, including bananas, blueberries, strawberries, and raspberries. 

If you’re looking for something more substantial to go with these waffles, try these Dubai chocolate overnight oats. They can be made the night before, so they are ready to go the next day. They are so thick and creamy with nutty pistachios and crunchy kataifi mixed with luscious, melted chocolate. Whatever they are served with, these protein-packed waffles are perfect for breakfast, brunch, or even dinner. 

How to store leftovers:

• Refrigerate: Pack banana cottage cheese waffles in an airtight container, and they will stay fresh in the fridge for up to a week. 
• Freezing: To keep them longer, I like to put a few of them into freezer bags and freeze them individually, so I can take them out as needed. They can stay frozen for up to three months.   
• Defrost: Thaw overnight in the fridge for the best texture and taste.
• Reheating: I like to reheat mine in the toaster or the oven at 350 degrees F for 10-15 minutes.  

Frequently asked questions

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