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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.
Hi 🙂 just wondering what else I could substitute for coconut oil?
Hi Joanna,
You can use butter or another neutral oil. Let me know if you give this recipe a try, I hope it turns out well for you! xT
Made these today and they are scrumptious !!! I didn’t have any cottage cheese on hand, so used sour cream. So yummy !!! Thank you Tieghan for another delicious recipe !
Hi Shannon,
Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!🍓🍑 xT
I made these for my husband to take on a fishing trip and they were a huge success with all the guys! I was glad to have such an easy, protein rich option for them and they were glad to have something sweet and easy to eat.
Hi Kristen,
Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT
Made these yesterday to use up some cottage cheese in the fridge and added frozen blueberries instead of chocolate chips. They are so delicious and love the protein for breakfast. Next time I’ll probably add chocolate though 🙂
Hi Maryann,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
I was skeptical at first but these were SO fluffy and delicious. 10/10. I used a mini muffin pan greased (without paper) and they came out perfect. Thank you for this recipe! It’s a new house favorite.
Hi Kathryn,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Could these be made in anything other than a muffin tin? I have all the ingredients, just not the muffin pan and these sound amazing! LMK.
Hi Kaity,
Sure, you could do a loaf pan! You would just need to increase your bake time, I would start checking for doneness at 45 minutes. I hope this recipe turns out well for you, let me know if you give it a try! xx
Made these tonight with some bananas that were almost past the point of no return! Not gonna lie, I was a little weirded out by a baking recipe that started with “cottage cheese”, but they were amazing! I subbed the peanut butter for almond butter (PB haters in my house) and they tasted divine and are SO filling.
Hey Sarah,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
Hi there! Do you think I could use applesauce instead of eggs? My son has an allergy. Thank you!
Hi April,
So sorry, I have not tested that, but I think it’s worth a shot! Let me know how this recipe turns out for you, I hope you love it! xx
These are SOOOO delicious, can’t lie I was skeptical of the cottage cheese but loved the idea of more protein since I make them for the kids as a breakfast “treat”! I did 4 bananas because I needed to use them…they will be in regular rotation. Would love more muffin recipes that incorporate protein 😊
Hey Meredith,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
Another perfect recipe! Delicious! ❤️
Hi Marisa,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
Made these today and they were a hit with the whole family! Question for you though.. how long can I keep these in a Tupperware? Or do I need to keep them in the fridge? Thanks!
Hey Alanda-Joy,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! These are good for 1 week in an airtight container on the counter:) xx
These were delicious! I used melted butter instead because I had it on hand. My two teenagers ate them up!!! Great flavors together and love the protein with the cottage cheese. Definitely a family favorite. Will be making it again for sure!
Hey Karen,
Awesome!! I am so glad to hear that everyone enjoyed these muffins, thanks for making them! xT
also I have silicone baking cups and I used a little Pam spray and they fall right out.
Great idea Karen! Thanks for sharing!!
Do you think I could use almond flour in this recipe ? Thanks !! Love all your recipes ! Making 3 different ones this week😉
Made these with my 3.5 yo daughter. She loved licking the spoon, my 17 mo twins ate them up, and I did too. Used flour. Yum.
Loved how easy they were to make. Pop almost everything right into the blender. Easy recipes like this make my life so much easier. Thank you!
Hey Erica,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! Thanks for your kind message! xx
Hi Mary Lynn,
Yes, I think that would be okay for you to use here! Please let me know if you give this recipe a try, I hope it’s delish! xT
Can I make this recipe in a loaf pan instead of a muffin pan?
Looking forward to making this. I’ve been loving some of your muffin and loaf recipes because you have not been using sugar, and sweetening with other ingredients.
Hi Jackie,
Totally, just increase your bake time slightly:) Please let me know if you have any other questions, I hope you love this recipe! xT
Big hit with my kids who also helped throw in the ingredients! I used GF flour and they turned out great! Perfect sweetness and texture
Hey Jess,
Awesome!! Thanks a lot for making this recipe and your feedback, so glad to hear they were enjoyed! xT