Blender Cottage Cheese Chocolate Chip Peanut Butter Banana Muffins

 

This title sure is a mouthful, I know! I’ve been buying lactose-free cottage cheese more often these days. I tried a chocolate pudding recipe I got from a friend on Facebook (basically ½ cup cottage cheese, 2 tablespoons instant chocolate pudding powder, and 1 teaspoon of water in a blender), and it was okay, but not great.

These muffins are more up my alley! They have more protein than regular muffins, but they were still “normal” enough that my kids ate them – so, a good compromise.

½ cup lactose-free cottage cheese
3 medium-sized ripe bananas, mashed
½ cup creamy peanut butter
2 Tbsp. melted coconut oil
¼ cup pure maple syrup
2 eggs
1 Tbsp. vanilla extract
1 ½ cups whole wheat pastry flour (or all-purpose flour)
1 ½ tsp. baking soda
½ tsp. kosher salt
1 cup semi-sweet or dark chocolate chips

Preheat the oven to 350 ° F. Grease 16 muffin tins (I used my silicone pans).

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.

Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set.