These Peanut Butter Cottage Cheese muffins are tender, soft and delicious, but they’re also super easy to make in your blender AND yes, I’m happy to tell you, quite healthy as well. No need to feel guilty about grabbing one of these for breakfast! You start off by blending peanut butter with bananas, cottage cheese, eggs and vanilla, then adding in whole wheat flour, leavening, salt and some spices. Finally, fold in whatever mix-ins you want, spoon into muffin cups, bake, and ta da! A nice sweet breakfast that satisfies your craving for sweets AND powers your body. They go so nicely with coffee or tea. Whether you’re in a rush or lounging around in your pajamas on a weekend morning, these blender muffins fit the bill.
I’ve gotta say, cottage cheese is a little bit of magic when you’re baking! It adds a lovely depth of flavor, moisture and a nice dose of protein all in one fell swoop. Everything I’ve tried adding cottage cheese to just TASTES better. These muffins are no exception. It might sound a little weird to put cottage cheese in sweet muffins, but trust me. It just works.
I started making these cottage cheese muffins many many moons ago when my dad was ill with cancer. Everyone was focused on Dad’s health, especially my mom. She was the primary caretaker. She had to be there, night or day, to help him with all of his medications, help him do simple tasks, make sure he got the nutrition he needed and so much more. Mom was worn THIN and so worried about him, she didn’t have time or energy to think about herself.
My sisters and I saw what was happening to her. How she was exhausted, not caring about herself, not eating. I know my mom loves muffins. On long hospital days with dad, somewhere along the journey of miles of hospital hallways there was a break room with coffee and muffins. Mom would always grab one of those crappy pre-packaged muffin and cherish it. As they did all the myriad of tests they needed to do to my dad before admitting him to the hospital for his treatment, I saw my mom found a tiny bit of joy and respite. So I started making her these healthy cottage cheese muffins as a way to get her to eat something healthy through the hard times.
And now, long after dad is gone, I’m still making them for her. And she still happily devours them. Possibly because they are good for her but also because she really really loves muffins.
Mom wants her muffins with berries so I make them with strawberries or blueberries for her. For me, I prefer dark chocolate chips. You can absolutely customize these muffins with different mix ins by spooning some of the batter on the bottom, adding berries or chocolate chips or whatever you want to add, then spoon some more batter on to fill the muffin cups most of the way. I like to add nuts on top because they get so nicely toasted in the baking process. And they add a lovely crunch that contrasts delightfully with the tender muffins.
Also, if you happen to have zucchini flour on hand, feel free to use that in place of 1/2 cup of the whole wheat flour. I totally did that for this batch!
Adapted from Half Baked Harvest
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Peanut Butter Cottage Cheese Muffins
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 18 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup cottage cheese
- 3 medium ripe bananas (or 1 cup pumpkin or butternut puree)
- 1/2 cup creamy peanut butter
- 1/4 cup brown sugar
- 2 tablespoons avocado or other neutral tasting oil
- 1/4 cup maple syrup or honey
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat flour
- 2 – 4 Tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (or more!) berries or chocolate chips
- Optional: 1/2 cup chopped toasted peanuts or other nuts
Instructions
- Preheat the oven to 350 F. In a blender or food processor cup, add the cottage cheese, bananas, peanut butter, brown sugar, oil, maple syrup or honey, eggs and vanilla. Blend until smooth.
- Add in the rest of the ingredients EXCEPT the mix-ins. Again, blend until everything is mixed well.
- At this point, I like to pour the batter into a large bowl, then stir in whatever things I want to add. Sometimes it’s berries and walnuts, sometimes chocolate chips & peanuts.
- Scoop the batter into muffin cups with paper or foil liners (or oiled/sprayed with cooking spray). Feel free to fill them most of the way full. Bake at 350 F. for 20 – 25 minutes or until a wooden pick inserted in the center comes back clean.
Notes
- You can also test for doneness using an instant read thermometer–they are done at 200 F.
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
- Nutrition facts are an estimate based on ingredients. Your results may vary.
Nutrition facts are an estimate based on ingredients. Your results may vary.
