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Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins. Everyone’s favorite easy, healthy, protein-packed, and just SO DELICIOUS muffins! Made with over-ripe bananas, creamy salted peanut butter, whole wheat flour, lots of chocolate chips, and protein-rich cottage cheese. One bite into these warm muffins with extra peanut butter and flaky salt on top (if desired) will have you craving them all week long. And those melty chocolate chips just add to their yumminess!
I’m not usually one to jump on food trends. And to be honest, most of the cottage cheese recipes I’ve seen haven’t really excited me all that much. And I’m actually one who adores cottage cheese. But I usually just eat mine with a spoon and some fruit. Simple, but delicious.
All that said, cottage cheese is so good for us. Personally, I feel that cottage cheese is a wonderful source of animal protein and probiotics. I’m a full believer, and I enjoy a serving every day.
So I started to wonder, how else could I bake with cottage cheese that felt exciting and new and actually made sense.
And then the obvious hit me – banana muffins – of course!
This is the process
Step 1 – blend the cottage cheese
I didn’t want the muffins to have curds of cottage cheese just floating throughout each muffin. So I threw the cottage cheese into the blender and blended until smooth.
This works really well in both the blender and food processor.
Then you can just add the remaining ingredients in, no extra bowls!
Step 2 – add the remaining wet ingredients
Add the bananas, I use 3 over-ripe brown bananas, then creamy peanut butter, coconut oil, a tiny amount of maple to sweet things, eggs, and vanilla.
Blend this all up until the bananas are mostly pureed, a few chunks are OK.
Step 3 – the dry ingredients
Now you can mix in the whole wheat flour, baking soda, and salt. Mix this until just combined, don’t over-mix!
Next add the chocolate chips, but mix these in with a spatula.
Step 4 – scoop and bake
Line a cupcake mold with paper liners. Then, I use an ice cream scoop or large cookie scoop to add the batter into molds. I always add a few more chocolate chips to the tops of the muffins. A little extra chocolate is most certainly a good idea.
Then bake for 20-25 minutes – and that’s it!
I love to serve a few of these while warm with a drizzle of peanut butter and sea salt on top. So yummy! That peanut butter + sea salt, with those melty chocolate chips, eaten while the muffing is still warm – beyond good. You will love it!
Looking for other recipes? Here are some favorites:
Homemade Strawberry Shortcake Ice Cream Bars
Creamy Vegan Chocolate Fudge Pops
Salted Spicy Watermelon Margarita Popsicles
Three Ingredient Strawberry Mango Popsicles
Blackberry Lavender Ice Cream Sandwiches
Lastly, if you make these Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins
Servings: 16 muffins
Calories Per Serving: 212 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup whole milk cottage cheese
- 3 medium ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 2 tablespoons melted coconut oil
- 1/4 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips
- peanut butter, for serving
Instructions
- 1. Preheat the oven to 350° F. Grease 16 muffin tins.2. In a blender, blend the cottage cheese until almost whipped, about 1 minute. Add the mashed bananas, peanut butter, coconut oil, maple syrup, eggs, and vanilla. Blend to fully combine. Add the flour, baking soda, and salt, blend again until just combined. Fold in the chocolate chips.3. Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set. Serve with peanut butter and sea salt (if desired) on top.
I’m going to be annoying and ask: Can I substitute Greek yogurt for the cottage cheese, and butter for the coconut oil? Excited to make these but too lazy to go to the store LOL. Didn’t know if those were just preference or protein items, versus a change in flavor. Thanks!!
Hey Kristin,
Sure, I bet those would work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
I *did* try this recipe with my lazy substitutions and it. Was. Phenomenal. Thank you for another amazing recipe!!!
Lol so glad to hear this:)
Needed to use up some cottage cheese, decided to give these a try. They are delicious! I can’t have wheat, so I used 3/4c gluten-free flour blend and 3/4 cup oat flour, and they turned out great. I used a food processor, all-natural peanut butter, and mini chocolate chips, following the recipe to the letter (other than the gf subs). I should add that I thought they tasted better the next day. Will definitely make again!
Hi Terri,
Happy Sunday!! Thanks a bunch for giving this recipe a try, love to hear that it was enjoyed! xT
Made them with half White Whole Wheat flour and half oatmeal ground to a flour, then added part mini chocolate chips and part large dark chocolate chips. Baked in mini muffin tin for 15 minutes. One pan was a silicon pan and didn’t discover they were way under cooked until they cooled, so I had to finish them in the microwave. Delicious muffins though!
Hi Leola,
Thanks so much for making this recipe and sharing your feedback! So glad they were enjoyed:) xT
I used a mini muffin pan to bake mine, yield was 48 total. I baked 10 minutes at 350°. They are delicious and so fluffy! The perfect snack for the whole family, I know my little kids are going to love them! Thank you!
Thanks so much Shelby!! Love to hear that this recipe turned out well for you and I appreciate you making it:) xT
Yum! My first blender muffin recipe and it was so easy and these are delicious! Love how simple and tasty they are. Thank you!
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
These are amazing! Made them tonight with extra chocolate and hubs and I love! Blender is super easy, too!
Thank you so much for trying out the recipe! Hope you’re having an awesome weekend! 🙂 xT
Made these today using a gluten free flour blend – they turned out great!!
Hi there! Thanks SO much! I’m so glad to hear you’re enjoying the recipes! 🙂 xT
Just made these and they are super tasty! Can’t wait to bring them tomorrow to work to share with my co workers! Thanks!!
Hi! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xT
Made these and they turned out delicious! My 3 kids and husband agree!
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
These are delicious, so easy to make, and best of all BOTH kids love them! Easy way to sneak in some protein and a great school lunch option!
Thank you so much! I’m so glad you enjoyed this recipe! Have a great week! xT
Responding in post to another comment.
I made as a loaf. Baked at 325°F for about 55 mins and it was just cooked. Probably could’ve used 5 more mins in my opinion. Delicious
Hey Steph,
Amazing!! So glad to hear that this soup turned out well for you, thanks for making it and your feedback! xT
Do you have any suggestions for making this recipe without the peanut butter? Just banana and chocolate chip muffins?
Hi Bella,
Could you use another nut butter like almond butter or sunflower seed butter? I think either of those would work well for you! I wouldn’t just omit it:) xx
Will this work with natural peanut butter, like smuckers brand?
Can these be made gluten free with a gluten free flour?
Hi Cassie,
Yes, that should work well for you! I hope you love this recipe! xT
I love this recipe! I made a batch with the chocolate chips and a batch without the chocolate chips and maple syrup for my 18 month old! She loves them and I actually like them a lot too!
Hey Rachel,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks for giving it a try! xx
These are so good! I’d like make it into bread vs muffins. What would the baking time/temp be if I were to try that? Thank you!!
Hi Keri! I haven’t ever tried this recipe as a loaf before so I can’t say for sure! So sorry! xT