There’s just something magical about the combo of peanut butter and banana, right? These muffins are a little sweet, super moist, and have a boost of protein thanks to cottage cheese.
They’re my go-to when I want a homemade snack that’s not too fussy but feels extra special.
Plus, you get to use up those ripe bananas sitting on the counter. Trust me, your kitchen will smell amazing when these are baking!
What You’ll Need
- 1 cup (250g) cottage cheese (full fat or low fat)
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup creamy natural peanut butter
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (or white whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Why I Love This Recipe
There are so many reasons I keep coming back to these muffins:
- Super Easy: One bowl, no fancy steps.
- Protein Boost: Thanks, cottage cheese!
- Perfect for Breakfast or Snack: They’re filling and satisfying.
- Not Too Sweet: Just right, thanks to ripe bananas and a touch of honey.
- Stays Moist: Even a couple days later, they’re never dry.
I still remember making these for the first time when I was out of milk—cottage cheese saved the day! Now it’s a staple recipe in my home.
Makes: 12 Muffins
Prep Time: 10 Minutes
Cook Time: 18-22 Minutes
Total Time: 30-35 Minutes
Macros (Per Muffin, based on 12 muffins)
- Calories: ~140
- Protein: ~6g
- Fat: ~5g
- Carbs: ~17g
- Fiber: ~2g
(Macros will vary slightly with different brands and exact ingredients.)
Why This Recipe Works (Quick Science)
- Cottage cheese melts right into the muffins, keeping them moist and adding protein.
- Bananas act as a natural sweetener and help with structure.
- Peanut butter brings richness and healthy fats, making every bite satisfying.
- Eggs bind everything together.
- The combo of baking powder and soda helps the muffins rise and stay fluffy.
Common Mistakes
- Using under-ripe bananas: Not sweet enough and won’t mash as well.
- Overmixing the batter: This can make the muffins tough.
- Skipping the salt: Even a little makes a difference in flavor!
- Not draining cottage cheese if it’s very wet: Too much liquid can make muffins dense.
What to Serve With
- Fresh fruit or fruit salad
- Yogurt
- Coffee or tea
- A drizzle of honey or a little more peanut butter
Pro Tips
- Super ripe bananas = best flavor. Brown spots are your friend!
- Blending cottage cheese before adding can make the texture extra smooth if you don’t want curds.
- Use a cookie scoop for evenly-sized muffins.
- Let muffins cool before removing from the pan—this keeps them from sticking.
- Add chocolate chips or chopped nuts for fun variations.
Tools Required
- 2 mixing bowls
- Whisk
- Spatula or large spoon
- Muffin pan (12-cup)
- Paper or silicone muffin liners (optional)
- Measuring cups and spoons
- Potato masher or fork for bananas
Substitutions & Variations
- Swap peanut butter for almond or sunflower seed butter.
- Use Greek yogurt instead of cottage cheese.
- Try whole wheat flour for extra fiber.
- Add-ins: Chocolate chips, blueberries, or chopped nuts.
Make Ahead Tips
- Muffins freeze well! Cool completely, then freeze in a zip bag up to 2 months. Thaw overnight in the fridge or microwave 15-20 seconds.
- Batter can be mixed ahead and refrigerated overnight, then baked fresh in the morning.
Instructions
1. Preheat oven & Prep Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
2. Mash the Bananas
In a large mixing bowl, mash 2 ripe bananas (about 1 cup) until smooth with just a few lumps.
3. Mix Wet Ingredients
To the mashed banana, add 1 cup cottage cheese, 1/2 cup creamy peanut butter, 2 large eggs, 1/4 cup honey, and 1 tsp vanilla extract. Whisk until mostly smooth.
4. Add Dry Ingredients
Sprinkle 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt over the wet mixture. Gently fold in with a spatula until just combined. Don’t overmix.
5. Fill Muffin Pan
Divide the batter evenly into the 12 muffin cups, filling each about 3/4 full. Optional: Swirl a little extra peanut butter on top.
6. Bake
Bake in the preheated oven for 18-22 minutes, or until muffins are golden and a toothpick comes out clean.
7. Cool & Enjoy
Let muffins cool in the pan 5 minutes, then transfer to a rack to cool completely. Enjoy warm or at room temp!
Leftovers & Storage
- Store muffins in an airtight container at room temp for 2 days, or in the fridge up to 1 week.
- Freeze up to 2 months. Reheat in the microwave for a quick snack.
- Muffins are best slightly warmed!
FAQ
Q: Can I use chunky peanut butter?
A: Sure! It’ll add a bit of crunch.
Q: Can I make these gluten-free?
A: Yes, use a 1:1 gluten-free baking flour blend.
Q: Can I skip the honey or maple syrup?
A: You can, but the muffins will be less sweet—add another half banana if you like.
Q: My batter looks lumpy—okay?
A: Yes! It’s normal because of the cottage cheese and bananas.
Q: Can I blend the cottage cheese?
A: Definitely, for a smoother muffin.
Conclusion
If you try these Peanut Butter Banana Cottage Cheese Muffins, I hope you love them as much as I do! They’re easy, wholesome, and seriously delicious. Let me know how it goes in the comments, or drop any questions below—I love hearing from you!
