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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
Can you use low fat cottage cheese?
Hi Shelby,
Yes, that will work well for you. I hope you love this recipe! xT
Hi Tieghan!
I’m so tempted to give a try to your recipe.
Can I substitute chocolate chips for frozen blueberries?
Also, what if I add 1 cup of cottage cheese instead of 1/2cup?
Thank you!
Hey Natalya,
Sure, the frozen blueberries should work nicely for you! I would stick with just 1/2 cup of the cottage cheese. I hope you love this recipe! xT
Hi! Do you think it would taste good with sun butter instead of peanut butter? Thanks!
Hey Joanna,
Totally, that will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
I’m not sure what happened but these came out soo dry and stiff. They were not good at all 😕
Hi Sara,
So sorry to hear this recipe was not enjoyed. Was there anything you may have adjusted? Let me know how I can help! xT
Do you think I could use Almond Flour and/or Oat bran, take out the egg, no bake, and freeze these?
Hi Linda,
So sorry, I am not sure about all of those substitutes as I have never tested that. Also, I am not sure what you mean by no bake and freeze? Please let me know how I can help! xT
Hi again.
I am wondering if you can leave the eggs out, instead of wheat flour, use Bran flour and instead of baking, just put in cups and freeze, using the Bran Flour?
So sorry, I don’t think I would recommend these substitutes, especially because I have not tested this, so I really don’t know how it would work for you! x
do you think these will freeze ok?
Hey Kelly,
Totally! Let me know if you give this recipe a try, I hope you love it! xT
Can I omit the peanut butter? Do I need to sub anything in for it?
Also, can I use vegetable oil instead of coconut?
Hi Mits,
I would use another nut butter in place of the peanut butter. Yes, vegetable oil would work in place of the coconut oil. Please let me know if you have any other questions! xT
Oh my goodness these are great! Very easy to make. My family loves them.
Hey Sydney,
Happy Friday!! I love to hear that this recipe turned out well for you, thanks for making it and your comment! xT
Do you use natural (peanuts & salt) peanut butter or a Sk!ppy type of peanut butter
Hi LeAnn,
I love using a natural peanut butter, but either one will work:) Please let me know if you give this recipe a try, I hope you love it! xT
I made these with sorghum flour and added tsp,xanthum yum along with baking soda………Did approx. 2.5 Tblsp. Maple syrup instead of quarter cup….very delicious.thank you for the recipe
Hey Judy,
Awesome! Thanks so much for sharing what worked well for you! So glad to hear these muffins were enjoyed! xT
Could almond flour be substituted in this recipe?
Hey Dianne,
Sure, that should work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
Would you recommend storing these in the fridge?? They are so yummy, thanks
Hey Nicole,
Thanks for making this recipe! You can store these in an airtight container in the counter, but the fridge is also great! xT
How long do they last?
Hi Taylor,
These are good for 5-7 days in an airtight container. Please let me know if you have any other questions! xT
Loved by everyone who tried them!
Hey Alicia,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I am so glad to hear that it turned out well for you! x
Can you sub honey for maple syrup??
Hey Jenn,
Totally, that will work well for you! I hope you love this recipe! xT
Hi! Can you sub white whole wheat flour?
Hi Meagan,
Sure, that should work nicely for you. I hope you love this recipe, please let me know if you give it a try! xT
Best muffins I have ever made! Thank you ❤️
So good! Turned out perfect. Fluffy, just the right amount of sweetness and a great way to use up some cottage cheese. Highly recommend. 😀
Hi Kara,
Awesome!! Thanks so much for trying these muffins and your feedback, love to hear that they were enjoyed! xT