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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!
Ingredients
- Whole milk cottage cheese
- Medium ripe bananas
- Creamy peanut butter
- Melted coconut oil
- Pure maple syrup
- Eggs
- Vanilla extract
- Whole wheat pastry flour
- Baking soda
- Kosher salt
- Semi-sweet or dark chocolate chips
- Peanut butter
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.
Watch the How-To Reel
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.
This post was originally published on May 30, 2023
Would it be ok to use ricotta instead of cottage cheese?
Hi Shan,
I haven’t tested this, but it should be okay for you to do. Let me know if you give this recipe a try, I hope you love it!
Made these today and they are perfection! Simple ingredients, simple to make, and so light and flavorful! They were a hit with the family too! Win!
Hey Mar,
Perfect! So glad to hear this recipe turned out well for you, thanks a bunch for making it!
Can you use fat free or low fat cottage cheese?
Hi Tricia,
Sure, that will be just fine for you to do. I hope you love this recipe!
Should I drain the liquid from the cottage cheese before blending? Thank you!
Hi Julie,
No need to drain the cottage cheese. Please let me know if you have any other questions!
Can I use unbleached white all purpose flour?
Can I freeze these muffins? How do I serve them if they are frozen?
Hi Michele,
Yes, that flour will be fine for you to use. Yes, you can freeze the muffins, I would allow them to thaw at room temperature before serving. I hope you love this recipe!
Muffins were fabulous but they expanded into the oddest longated shapes lol
Any reason why this could have happened?
Hey Tobi,
Amazing! So glad to hear you enjoyed these muffins, I appreciate you giving it a try!
Hmm, sorry about the shape! Did you use muffin liners for them? How did you scoop them?
Have a great week!
I made these and they were amazing! Do you think the extra could be frozen?
Hey Emma,
Happy Monday! Love to hear this recipe turned out nicely for you, thanks a lot for giving it a try! Yes, you can definitely freeze these. xx
These turned out great, not dry at all. Husband and toddler-approved! Thanks Tieghan!
Hi Portia,
Amazing! Thank you so much for making this recipe and sharing your feedback! So glad it turned out well for you! xx
Can’t wait to try these! I don’t have coconut oil…would olive oil be an okay substitution?
Hey Emily,
You bet, any other neutral oil will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
I am so excited to make these muffins!
Do you think swapping the flour to almond flour would still work for this recipe?
Thank you!
Hi Ellie,
I would try a gluten free flour blend for best results:) Let me know how these muffins turn out for you!
My all time fav!! These come out perfect every time. They look and taste like a fancy bakery muffin with minimal effort and ingredients you probably already have at home. Guilt free with the extra added protein!
Thanks so much, Abigail! So glad this recipe is always enjoyed, I appreciate you making it so often! Happy Sunday!🌼🐰
Loved these, I added 1 cup of cottage cheese and swapped out the flour for oat flour to them and they came out absolutely perfect, made 12 muffins and I had enough battery left over to make pancakes the next day..
Hey Garry,
Amazing! I appreciate you giving this recipe a try, so glad it turned out nicely for you! Have the best weekend!🌸