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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
Soooo good! I’ve made them probably 5x now and am completely obsessed! I baked them when I had a friend visiting and I woke up to her eating one in the middle of the night in my ktichen LOL!
I use oat flour and add cinnamon. I don’t drizzle with peanut butter, but I do add extra chocolate chips.
Today I swapped out some of the flour with chocolate protein powder. They turned out great as well. It’s fun experimenting now that I know they’re going to turn out great no matter what. Fantastic recipe – please do more cottage cheese baking recipes!
Thanks so much, Heidi!! Love to hear you have been enjoying this recipe, thank you for making it and sharing what works well for you! xx
These are great and so easy! I used a dry style cottage cheese, so I moistened it with a few tbs of yogurt. Worked great and they were a huge hit!!
Hey Vittoria,
Wonderful!! Thanks so much for making this recipe, so glad to hear it turned out nicely for you! Have the best weekend:)
Delicious! Highly recommend not using a blender and using a Kitchenaid mixer- way easier to whip the cottage cheese vs my Vitamix
Hey Emily,
Happy Sunday!! Thank you so much for making this recipe and your comment, love to hear it was enjoyed:) x
I only have 1 egg, any substation i can use for not having 2 eggs? Thanks!
Hi Vidhi,
So sorry, I have not tested this recipe any other way. You could certainly just try using the one egg or try a chia or flax egg. I hope you love this recipe! xT
Wow Yummy! I have made these twice. They are delicious.
Hey Teri,
Awesome! Love to hear this recipe turned out well for you, I appreciate you making it! xxT
Blender muffins?!!
Who knew?! Wow, these are so simple yet so delicious 😋
Thank you for this recipe – I was a skeptic of the peanut butter, but these are my new fave muffins.
Hey Mel,
Fantastic! I appreciate you trying this recipe, love to hear it turned out well for you! Enjoy your day:)
Delicious! My family loves them.
Hey Ashley,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT
Has anyone tried making these with gluten free flour? I have a gf kid- so will try tomorrow. If anyone has and made any tweaks would love to hear 🙂
Hey Courtney,
These should work nicely for you using gluten free flour. Please let me know if I can help in any other way! xT
Such an easy recipe to make. I don’t know why I don’t use my blender more for mixing everything, usually use a hand mixer. My kids loved the muffins!!
Hey Holly,
Amazing! Thanks a bunch for trying this recipe and your feedback, so glad to hear it turned out well for you! XxT
Can these stay out on the counter or better to refrigerate? Do they freeze well?
Hey Jen,
You can keep these in an airtight container at room temp. Sure, you can totally freeze these! Please let me know if you have any other questions! xx
These look awesome! Is there a way to make these double chocolate muffins by adding cocoa powder or chocolate protein powder? How much do you think I can try, if possible, and what do you think I should reduce to make room for it? Thanks so much!
Hi Amy,
Thanks so much!! So sorry, I have honestly never tested this, so I don’t know what the measurements would be. You could certainly try reducing the flour to see if that works! xx
These were really good! My Vitamix was not happy – plan on using the stir stick and just mixing it as the blender tries its hardest to blend — but they turned out delicious and I loved feeding it to my kids with the extra protein from the cottage cheese. My 5 year old “these muffins rock!”
Hey Lisa,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
What is the protein count per muffin?
Hi Diane,
So sorry, I do not have that information. Please let me know if I can help in any other way! xx
I made these in a mini muffin tin and the kids loved it! I adjusted the baking to just 14min in the oven for the perfect bake!
Hey Alexis,
So glad to hear this recipe turned out well for you, I appreciate you making it! Have a great fall Friday! xT
This a really solid recipe. You know it’s solid when you can make a few tweaks and it still comes out great. I used oat flour and protein powder as a substitute for the whole wheat flour and apple butter instead of maple syrup and oil. The muffins still came out so good. My blender wasn’t happy with the consistency though. 😅
Hey Angela,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
Hello! In your substitutions, how much oat flour and protein powder did you use, and how much apple butter? Was it the same amounts as the recipe called for? Thanks so much!