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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
Love these! I couldn’t wait to get home today to make these! They came out amazing! I even made two batches! My husband is a huge peanut butter and banana fan, so I know these will be a hit!
Hi Heather,
Happy Sunday!! So glad to hear you enjoyed this recipe, thanks a lot for making it and your review! xT
Hi there,
My son has a peanut allergy, could I sub with natural almond butter?
Hi Susan,
Of course, almond butter would be delicious! Please let me know how this recipe turns out for you, I hope you love it! xx
Made these as prep for my weekend nightshifts and boy have they been a wonderful. Super moist, flavorful and fluffy, I’m obsessed with these and love how easy it was to make thanks to mixing it all in the blender. Adding this to my recipe box. I love that every recipe I make from this site is sure to be great!
Hey Margaret,
Happy Saturday!! Thanks so much for making these muffins and sharing your feedback, so glad to hear they were a hit! xT
Delicious, moist with nice elevation. Will make again. Maybe tomorrow!😁
Hi Mike,
Thanks so much!! I love to hear that this recipe turned out well for you and I appreciate you making it! Have a great weekend:)
These muffins are awesome. Next time I’ll use oat flour, but my first time I used 1 c. all purpose & 1/2 c. vanilla protein powder & they turned out great!
Hey Karen,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
I love the recipe however there is still quite a bit of sugar and very low protein per muffin. Delicious but not a low calorie high protein muffin if that’s what you are looking for.
Thanks for sharing Arlene! Glad to hear you enjoyed the recipe:) xT
Looks so delicious! Could we use frozen bananas?
Hi Anna,
I would just allow them to thaw first:) Please let me know if you have any other questions, I hope you love this recipe! xT
Can you make ahead and freeze these muffins
Hi Valerie,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it turns out well for you! xT
Have you made these/can these be made with a non-nut butter to make them school lunch friendly?
Hi Julie,
How about using sunflower butter in place of the nut butter? That would work well for you! Please let me know if I can help in any other way! xT
I halved the recipe and subbed plain yogurt since I don’t have cottage cheese and they turned out beautifully!
Hi Lorraine,
Wonderful!! So glad to hear the plain yogurt worked well for you here:) Thanks for trying the recipe and sharing your feedback! xT
Are you using natural peanut butter or regular old peanut butter?? These look deelish!!! Will be trying this recipe for sure! Thank you!
Thanks so much Lola!! I like to use a natural peanut butter, so just peanuts and salt! Please let me know if you have any other questions! xT
Can these be made with almond flour?
Hi Susan,
So sorry, I have not tested these with almond flour, but you could certainly give it a try! I hope you love the muffins! xT
Can you replace the bananas with anything else? I do not like bananas that are cooked.
I’d just skip this recipe if I were you. Plenty of other non banana muffin recipes out there.
Hi Virginia,
So sorry, I would not omit the bananas here and I haven’t tested this recipe with other ingredients. Here are some other muffins recipes you might enjoy:
https://fett-weg.today/honey-strawberry-muffins/%3C/a%3E%3Cbr /> https://fett-weg.today/blueberry-vanilla-crunch-muffins/%3C/a%3E%3Cbr /> https://fett-weg.today/vanilla-chai-lemon-ricotta-muffins/%3C/a%3E%3Cbr /> I hope this helps! xT
LOVE your recipes! Thanks! Can’t wait to try this. I’ve made pancakes with blended cottage cheese for years.
Thanks so much Kim!! Let me know if you give the muffins a try:) Happy Tuesday! xx
Can I use oat flour instead of whole wheat? Also any suggestions for an egg substitute? We’ve got some allergies in the house but I’d still love to make this.
I have often used applesauce instead of eggs in baked goods – 1/4 cup of applesauce is equal to one egg
Hi Jade,
Sure, I think the oat flour could work well for you! I haven’t tested without the egg, but you could try a chia or flax egg substitute. I hope this helps! Let me know if you give the recipe a try! xT
These muffins sound/look delicious and cottage cheese helps with getting more protein in everyday. For those of us with a gluten intolerance do you recommend substituting with an all purpose gluten free flour? Thanks
Hi Candace,
Yes, an equal amount of gluten free flour should work well for you here! Let me know if you give the muffins a try, I hope they are delish! xT
Can these be made with gluten free flour?
Hi Jenn,
Yes, an equal amount of gluten free flour should work well for you! Please let me know if you have any other questions! xx