Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with silicone or paper liners to prevent sticking.

Add the cottage cheese to a blender and process until smooth and creamy. This step ensures your minis have a silky, cohesive texture.

In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small chunks for texture.

To the mashed bananas, add the blended cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Whisk until fully combined and smooth.

In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, cinnamon, and salt. Make sure there are no lumps.

Slowly add the dry ingredients to the wet ingredients, folding gently with a silicone spatula until just combined. Be careful not to overmix.

If using, gently fold in mini chocolate chips or chopped walnuts for an extra pop of flavor and texture.

Spoon the batter evenly into the prepared mini muffin cups, filling each about ¾ full to allow space for rising.

Place the tin in the oven and bake for 18–22 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean.

Allow the minis to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!