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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!

Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins | halfbakedharvest.com

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!

Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins | halfbakedharvest.com

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!

Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins | halfbakedharvest.com

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.

Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins | halfbakedharvest.com

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.

Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins | halfbakedharvest.com

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!

Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins | halfbakedharvest.com

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

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.
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Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins | halfbakedharvest.com

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Comments

  1. 5 stars
    This is perhaps the most moist and delicious muffin I have ever made ! Thank you for this recipe Tieghan and for making my afternoon coffee something more joyous to look forward to ! ❤️

    1. Hi Dawn,
      Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT

    1. Hi Amanda,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! 🍓🫐🍉

    1. Hi Gabrielle,
      Sure, that should work well for you! Please let me know if you give this recipe a try, I hope it’s delish! xT

  2. 5 stars
    I subbed 1:1 GF flour and found the coconut oil in the microwave after putting the muffins in the oven and they were still wonderful!

    1. Hi Ellie,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! 🍓🫐🍉

    1. Hi Alexndra,
      You’ll want to use another nut butter in place of the peanut butter:) Please let me know if you have any other questions, I hope you love this recipe! xx

  3. 3 stars
    Turned out ok- they sunk in the middle, didn’t puff up like a normal muffin. Flavor is good, but they stuck to the liners, which I never have issues with. Subbed sour cream for the cottage cheese (it’s what I had on hand), not thinking it would make too much of a difference, but maybe that’s where they went wrong. My fiance loves PB + banana, so will try again!

    1. Hi Emmaline,
      Thanks for trying this recipe and sharing your feedback! Sorry to hear you had some issues:) I would try the cottage cheese next time and maybe spray your liners just in case! I hope this helps! xT

    1. Hi Olivia,
      I just keep these on the counter in an airtight container:) Please let me know if you have any other questions, I hope you love it! xx

    1. Hi Erin,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx

  4. 5 stars
    Absolutely perfect in my book. Moist, lightly sweet…knowing that they are higher in protein with cottage cheese, egg and peanut butter is such a plus for me. Thanks Tieghan…ANOTHER HIT!!!

    1. Hi Suzan,
      Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it! xT

  5. Hello Tieghan!

    I adore high protein recipes. As women age it becomes even more important for our optimal health. I appreciate your creativity in developing this great recipe! I was wondering if i could substitute a light olive oil to replace the coconut oil. I have genetically high cholesterol and try to stay away from saturated fat if I can. Thanks so much!

    1. Thanks so much Gina!! Yes, that will work well for you:) Please let me know if you have any other questions! xT

      1. Hi Cara,
        Sure, I think oat flour should work well for you here! Please let me know if you give this recipe a try, I hope you love it! xx

        1. Hi Tieghan!

          I made this recipe with oat flour (using 2 cups after taking conversion into account) and they were a HIT!!! Thanks for the recipe! Making these for a second time as we speak 😋

          1. Love to hear this Cara!! Thanks so much for making this recipe and sharing what worked well for you:) xT

  6. These taste great but they totally stuck to the baking liners I used 🙁 Do you recommend spraying the liners too?

    1. Hi Andrea,
      Thanks for making this recipe!! Wow, so sorry to hear that! I guess I would spray them next time, lol but that’s the whole point of the liners! Maybe try a different kind:) xx

  7. Tieghen,
    SO YUMMY!
    The only recipe alteration I did was 1 c KAF AP flour & 1/2 c KAF whole wheat flour as I did not have pastry flour.
    Thanks so much for recipe!
    You’re an amazing Chef!

    1. Hey Susie,
      Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! Thanks for sharing what worked well for you! xT

  8. 4 stars
    Tasty breakfast treat! Followed the recipe fairly exactly in terms of ingredients, except used crunchy peanut butter (good decision for texture). I blended the bananas and cottage cheese together and then put that mixture in a kitchen aid to mix in the rest of the ingredients.
    As I’ve found with other blended recipes, especially with banana, the final product was a bit chewy but less so than other similar recipes.

    1. Hey Frances,
      Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT

  9. Could you swap gf 1 to 1 flour in this? Or would you have to adjust it then things? Sounds delicious!

    1. Hey Heather,
      That should be just fine for you to do!! I hope you love this recipe, please let me know if you give it a try! xT

  10. 5 stars
    Love this healthier update on banana muffins! Due to poor planning, I turned it into a bread (which meant I had to bake it about 2x as long), swapped cottage cheese for yogurt, and subbed half the syrup for honey. This recipe is super adaptable bc it still tasted delicious. Thank you ☺️

    1. Hey Clara,
      Happy Sunday!! So glad to hear you enjoyed this recipe, thanks a lot for making it and your review! Thanks for sharing what worked well for you! xT