These blender cottage cheese chocolate banana oat muffins are a higher protein, better for you treat you can whip up in no time! With a base of AE Dairy old fashioned cottage cheese, almond butter, and banana these are free from refined sugar and sweetened with honey. Whole wheat flour and oats adds extra fiber and chocolate chunks add extra richness.
Serve these muffins warm with a slather of softened butter or nut butter! You might also like these Chocolate Espresso Muffins, Chocolate Banana Muffins, or Fluffy Chocolate Chip Muffins!
Find all of my quick bread and muffin recipe here for more recipe inspiration!
Recipe Highlights
- Refined sugar free, sweetened with honey and banana.
- Boost of protein from the cottage cheese and almond butter.
- Higher fiber muffin recipe versus traditional muffin recipes.
- Free from seed oils, this muffin is made with coconut oil.
- Combined in a blender for hassle-free preparation.
Why You Will Love These
- Soft & Fluffy Texture: With a light and tender crumb, these muffins are moist and soft, thanks to a mix of cottage cheese, almond butter, and oil.
- Easy to Make: This recipe is simple, using pantry staples like whole wheat flour, honey, and oats, and just a few fresh ingredients like bananas and cottage cheese.
- Better for you option: sweetened with honey instead of sugar and made with good for you ingredients like cottage cheese, banana, nut butter, and whole wheat flour. You can feel better about enjoying these chocolatey muffins!
- On the go: these make a great on the go breakfast or snack, perfect for busy mornings. Kids and adults will love these.
What are Blender Cottage Cheese Chocolate Banana Oat Muffins?
Muffins can be made of so many different combinations of flavors and textures. I like the nutty flavor combined with the richness from the chocolate. A sprinkle of sea salt on top creates a great sweet and salty combo.
These muffins are not overly sweet so they pair well with a chocolate hazelnut spread or other favorite nut butter. Best served warm, these can be reheated easily in the microwave but stay fresh for a few days at room temperature.
Try these other protein packed treats like my Cottage Cheese Chocolate Pudding, No-Churn Banana Frozen Yogurt, Banana & Yogurt Peanut Butter Cups, or this Double Chocolate Banana Snacking Cake!
Key Ingredients
These muffins use simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Coconut oil: melt your coconut oil before adding it to the batter. Substitute avocado oil. Melted butter could be used in a pinch but may slightly change the texture of the muffins.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this muffin. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Honey: I always try to find local raw honey in my area, but any brand of honey will work. Maple syrup can be a substitute.
- Almond butter: I like natural almond butter as it is thinner, any type of nut butter will work like peanut butter or cashew butter. If your nut butter is thick, it can help to heat it a bit so it thins out.
- Banana: the riper the banana the better, I wouldn’t use frozen bananas.
- Cottage cheese: I prefer a full-fat cottage cheese, any type will work.
- Pure vanilla extract: use homemade or store-bought vanilla extract.
- Baking powder: make sure your baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
- Baking soda: make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
- Oats: quick oats or old fashioned oats will both work for this recipe.
- Whole wheat flour: all purpose flour could be substituted but may change the texture slightly.
- Chocolate: chocolate chips, chocolate chunks or a chopped chocolate bar of any kind will work for these!
How to Make The Cottage Cheese Muffins
Let’s talk a little about how to make the Blender Cottage Cheese Chocolate Banana Oat Muffins (The printable instructions are in the recipe card below.)
Quick overview:
- Blend cottage cheese, egg, vanilla, almond butter, oil, and banana.
- Add in dry ingredients and blend again.
- Fold in oats and chocolate.
- Spoon into a lined muffin tin and bake.
- In the base of a blender combine coconut oil, honey, egg, vanilla, cottage cheese, almond butter, and banana. Blend until smooth and combined.
- Preheat oven to 350 degrees F. Line or grease a standard muffin tin, set aside.
- In a small mixing bowl combine the whole wheat flour, salt, baking soda, and baking powder.
- Add in the combined dry ingredients and blend on low until incorporated. Fold in the oats and chocolate chunks.
5. Using a measuring spoon or portion scoop, fill each muffin cup 2/3 full. Sprinkle the tops with extra chocolate and oats if desired. Bake at 350 degrees F for 14-16 minutes, until golden brown or until a toothpick inserted comes out clean.
6. Transfer to a wire rack to cool. These will keep in an airtight container at room temperature for 2-3 days.
Recipe Tips & Tricks
- Line or grease your muffin pan with paper liners or cooking spray so muffins don’t stick.
- Don’t overmix batter and fold in the oats and chocolate, do not blend them in.
- Fill muffin cups 2/3rds full so they do not bake over but also look full.
- Top with extra chocolate chunks or chips and oats before baking.
Kitchen Tools I Recommend
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Blender – This is the best affordable blender, it is powerful and has a bunch of different settings. The base of the blender is large enough so you don’t have to do multiple batches.
- Non-stick Muffin Tin – this recipe uses a standard muffin tin and this one is my favorite. I have had my pan for years and it’s still in great condition!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand, I like the white as they work for any occasion or event.
More Drool-Worthy Muffin Recipes
If you like these homemade muffins, you’ll love these other recipes for weekend brunch, work potlucks, or as a thoughtful housewarming gift.
Recipe FAQs
Absolutely, any extra muffins can be stored in an airtight container and kept in the freezer for 1-2 months. Simply remove as desired and let thaw at room temperature or pop in the microwave for 20-30 seconds intervals.
Leftover muffins can be cooled completely and stored in an airtight container for 2-3 days.
Blender Cottage Cheese Chocolate Banana Oat Muffins
Equipment
Ingredients
- 1/4 cup Coconut Oil, melted
- 1/4 cup Honey, or maple syrup
- 2 Whole eggs, room temperature
- 1 tbsp Vanilla extract
- 3/4 cup AE Dairy Cottage cheese
- 1/2 cup Creamy almond butter, or creamy peanut butter
- 2 large Ripe bananas, mashed
- 1 cup Whole wheat flour
- 1/2 tsp Salt
- 1 tsp Baking soda
- 1 tsp Baking powder
- 3/4 cup Old fashioned oats
- 1 cup Chocolate chunks or chips
Instructions
- Preheat oven to 350 degrees F. Line or grease a standard muffin tin, set aside.
- In a small mixing bowl combine the whole wheat flour, salt, baking soda, and baking powder.1 cup Whole wheat flour, 1/2 tsp Salt, 1 tsp Baking soda, 1 tsp Baking powder
- In the base of a blender combine coconut oil, honey, eggs, vanilla, cottage cheese, almond butter, and bananas. Blend until smooth and combined.1/4 cup Coconut Oil, 1/4 cup Honey, 2 Whole eggs, 1 tbsp Vanilla extract, 3/4 cup AE Dairy Cottage cheese, 1/2 cup Creamy almond butter, 2 large Ripe bananas
- Add in the combined dry ingredients and blend on low until incorporated. Fold in the oats and chocolate chunks.3/4 cup Old fashioned oats, 1 cup Chocolate chunks or chips
- Using a measuring spoon or portion scoop, fill each muffin cup 2/3 full. Sprinkle the tops with extra chocolate and oats if desired. Bake at 350 degrees F for 14-16 minutes, until golden brown or until a toothpick inserted comes out clean.
- Transfer to a wire rack to cool. These will keep in an airtight container at room temperature for 2-3 days.
Notes
Nutrition
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Very messy to make in a blender. Hard to scrape contents out. What a mess.
Hi Pam, sorry to hear this was messy for you. Thanks for trying.