Protein Banana Cottage Cheese Muffins

0 Prep. Preheat oven to 350 F. Line a muffin tin with parchment muffin liners and set aside until the batter is ready.
1 Peel & Mash Banana. Peel three very ripe bananas and add them to a large mixing bowl. Mash thoroughly with a fork until no large chunks remain and the bananas are mostly smooth. Set aside.
2 Whip Cottage Cheese. Put the cottage cheese in the food processor and blend until smooth and fluffy, about 1-2 minutes. Leave in the food processor until you are ready for it.
3 Mix Wet Ingredients. Add the eggs, vanilla, whipped cottage cheese, and coconut sugar to the bowl with the mashed bananas and whisk until fully incorporated. Whisk in the avocado oil until everything is combined.
4 Add Dry Ingredients. Add the almond flour, cassava flour, protein powder, baking soda, baking powder, salt and cinnamon to the same mixing bowl and fold together using a silicone spatula until fully combined. Make sure there are no clumps or flour or protein powder.
5 Fold in Nuts & Chocolate Chips. Fold in the chopped nuts and chocolate chips until evenly distributed throughout the batter.
6 Pour Batter in Muffin Tin. Using a ¼ cup measuring cup, scoop the batter into the muffin tin until each cup is just about full. Don’t worry, since this is gluten free it won’t spill over when baking!
7 Bake. Bake for 20 to 25 minutes until a toothpick comes out clean when poked in the center of the muffin.