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!
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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.
- 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
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- 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.