Blender Banana Cottage Cheese Muffins
Blender Banana Cottage Cheese Muffins
If you’re looking for a delicious recipe to use up ripe bananas and cottage cheese, these Blender Banana Cottage Cheese Muffins are a must-make! They’re lightly sweet, moist and so delicious. These blender banana muffins make a delicious and healthy breakfast or snack!
About these muffins:
These Banana Cottage Cheese Muffins are made with simple ingredients: ripe bananas, cottage cheese, oats, eggs and simple pantry baking ingredients. And the best part is that you mix the batter in a blender or food processor, making these SO EASY to pull together! Just make sure to add the chocolate chips after blending! These are a little more chewy than typical banana muffins, but just as yummy! Makes a batch of 12.
Perfect for using up ripe bananas!
I always, and I mean always, have a few very ripe bananas on my kitchen counter…I’ve learned that no one in our house will eat a banana after even one spot of brown appears! True story. But that’s ok with me, because that means that I can bake…I have so many banana recipes to use them in. And this easy muffin recipe is another one added to my banana arsenal!
Why use cottage cheese?
Cottage cheese seems to be the new *it* ingredient in all things from crustless quiches to cottage cheese pancakes, baking, dips and more. And that’s because it’s a great addition of extra protein, and adds great fats and flavour. I have always loved cottage cheese, it’s been regular staple in our house for everything…I used to mix it in with alphagetti and spaghetti for my kids when they were young and now they can’t eat it without cottage cheese haha! But honestly, cottage cheese and cottage cheese recipes are SO DELICIOUS!
Blender Banana Cottage Cheese Muffins Recipe Tips
- COTTAGE CHEESE: Any kind of cottage cheese can be used: 1%, 2% or full fat cottage cheese. If the cottage cheese has a lot of liquid, drain it off first. I prefer to use full fat, small curd cottage cheese.
- BANANAS: Use 3 ripe bananas.
- OATS: This recipe calls for quick oats (NOT instant oats or rolled oats).
- SWEETNESS: This recipe uses brown sugar but you can substitute it with honey or even maple syrup. These muffins don’t have a lot of added sugar and are only slightly sweet. However the chocolate chips add extra sweetness, but really I think the bananas add the perfect amount of natural sweetness.
- CHOCOLATE: I used mini chocolate chips for these muffins (1/3 cup is a lot so you can reduce it if you like). Semi-sweet chocolate chips, dark chocolate chips or milk chocolate chips can also be used.
- NO FLOUR? Nope, these muffins have no flour added to them!
- STORAGE: These banana blender muffins should be stored in an airtight container at room temperature to keep them soft.
- FREEZING: These muffins freeze well. Store in an airtight container or freezer bag for up to 3 months.
- BATCH BAKING TIP: Double the batch and freeze half for later!
Muffin Liner Tip!
Make sure to use parchment paper muffin liners, NOT paper liners for these muffins as they will stick to paper. If you don’t have parchment paper, you can spray the muffin tin lightly with cooking spray first.
Blender Banana Cottage Cheese Muffins
Ingredients
- 3 ripe bananas (medium sized)
- 1 cup cottage cheese (see tips)
- 1 1/2 cups quick oats
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees F.
- Line a muffin tin with 12 parchment paper liners, OR grease the pan with butter or a cooking spray. DO NOT use paper liners as the muffins will stick to them.
- To a blender add all of the ingredient, EXCEPT the chocolate chips.3 ripe bananas, 1 cup cottage cheese, 1 1/2 cups quick oats, 2 large eggs, 1 tsp vanilla extract, 2 tbsp brown sugar, 2 tsp cinnamon, 2 tsp baking powder, 1/2 tsp salt
- Blend until mostly smooth, about 1 minute. For best results make sure not to over blend. The final batter consistency will be quite thick.
- Stir in the chocolate chips.1/3 cup mini chocolate chips
- Divide the muffin batter evenly between the 12 muffin cups.
- Bake for 30 minutes. The edges of the muffins should be lightly golden brown.
- Once done, let the muffins rest for about 5 minutes in the muffin pan, then remove to a wire rack to cool.
More Muffin Recipes
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I hope you enjoy these delicious muffins! Have a delicious day!
Delicious! Made this recipe this morning and thoroughly enjoyed them, especially because I have to eat gluten free. Will be making these again and definitely sharing the recipe.
Sorry… Meant to give five stars!
Thank you so much! I’m so happy you enjoyed them!!
Delicious and nutritional. Chocolatey banana flavor. I added some walnuts and unsweetened coconut. Very moist 😍