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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.
Tieghan, these muffins are delicious! Thank you 🙂
Thank you so much for trying out this recipe! Hope you enjoyed it 🙂 xT
These were so good even without adding the extra peanut butter on top.
Do you know of any ways to add some extra nutrition to the muffins? Could chia seeeds, or flax be added?
Hi there! Yes, you could definitely add chia or flax seed! xT
Hi, can I turn this into waffles?
Hi Kim! I wouldn’t recommend making this into waffles, I’m not sure how the batter will hold up in waffle form!
This is a solid muffin recipe. Fluffy, flavourful, not too sweet. I used tahini instead of peanut butter to make it school-lunch friendly. The blender method, tho, is a total disaster. Trying to get everything to blend was impossible, and then trying to scrape it out afterwards was even more impossible. Next time I would just blend the wet and then make everything else in a bowl. Or maybe try a food processor to keep it one bowl only. But there will def be a next time because this is a great protein muffin for my kids.
Hey! Thank you for the feedback! I appreciate it!
Enjoying a warm muffin right now. I used Lily’s dark chocolate chips. Just sweet enough.
Hi Denice,
Amazing!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was a winner! xx
Absolutely delicious! I even forgot the coconut oil 🤦🏻♀️🤦🏻♀️ and they are irresistible!
Thanks so much Mallaree!! I love to hear that these muffins were enjoyed, I appreciate you making them and your feedback! xT
My daughter requested nutella vs PB, and oh my goodness. completely delightful
Hi Corene,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
Made this muffin recipe a bunch of times! It’s a family favorite. 🙂 Do you know how I could convert it to a loaf instead of muffins?
Hi Sarah,
Love to hear this!! Thanks so much for making this recipe and your feedback! I would just increase your bake time for the loaf pan:) Have a great day! xT
Any suggestions on what to sub in for bananas?!
Hi Paige,
So sorry, I have not tested this recipe without the bananas, I might try a different muffin recipe:) Here are some others you might enjoy:
https://www.halfbakedharvest.com/?s=muffins
I hope this helps! xT
My daughter requested nutella vs PB, and OMG. It’s so delicious. Definitely needs a little spread to make it a winner. I used 1 cup WW flour & 1/2 cup of all purpose and they were perfectly moist and fluffy.
Hey Corene,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks for making it! Have a great weekend:)
These were so good and easy to make! We only had low-fat cottage cheese and I did 50/50 all ourpose and whole wheat flour. It worked just fine. My kids and husband had no idea about the cottage cheese 😉
Hey Courtny,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
Very delicious and guilt free! My husband had no idea there was cottage cheese in it. (I will never tell him either ha)! I may try adding flax seed meal to increase fiber.
Hi Laura,
Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) xT
These are amazing! I have made 2 batches so far, one with PB and the other with almond butter. I didn’t have 3 bananas so I added apple sauce too one time. I also had ricotta in the fridge and that works too! They were so fluffy. I shared with ppl at work. They all loved them. Thank you so much!
Hi Amy,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy 4th of July weekend! 🇺🇸🍓
There’s were sooo good and so easy! don’t me like me and forget to spray the liner and miss out some deliciousness! Will be making again and again!!!
Hi Kaitlyn,
So glad to hear that you enjoyed these muffins, thanks for making them and sharing your feedback! xT
These turned out amazing and in three days, they’re almost all gone! I started the recipe then realized I was out of eggs, but subbed flax eggs and it worked perfectly. It made a dozen full sized muffins, then I poured the rest of the batter (without chocolate chips) into a mini tin for muffins my 9 month old. I love that these are high protein and no sugar so I can share them with my baby!
Hi Ellie,
Wonderful!! Thanks so much for making this recipe and sharing what worked well for you! I love to hear that this recipe was a hit! xT