5-Minute Blender Banana Cottage Cheese Muffins

If you’ve been searching for the best banana muffins with cottage cheese, you’re in the right spot. This easy banana muffin recipe blends everything in one jar—hello, less mess and more flavor!

These blender muffins are the answer to your busy morning prayers. One-bowl banana muffins that are moist, fluffy, and secretly full of protein? Yes, please.

The Easiest Blender Banana Cottage Cheese Muffins

Some mornings are just built for shortcuts. Like the one when we missed the alarm, the dog knocked over a cereal bowl, and Emma wore two different shoes to school. That was the first time I made these blender banana cottage cheese muffins—and they’ve saved breakfast more times than I can count since.

All you do is toss ripe bananas, creamy cottage cheese, butter, honey, and a few pantry basics into a blender. Blend, pour, bake. That’s it. No bowls, no mess, and you get moist banana muffins that taste like they came from a bakery. Lily loves them warmed up with a little butter. Noah eats his plain and calls them “banana clouds.” Emma? She mostly licks the batter spoon.

And if you’re a fan of our other cozy banana muffins with cottage cheese, you’re going to adore these.

Just blend and pour—no bowls!

Ingredient Line-Up: Creamy Cottage Cheese + Crumbly Butter

Let’s talk ingredients. These muffins are simple but smart. Every one earns its spot.

• 4 very ripe bananas (about 1 cup mashed)
• ½ cup cottage cheese
• ½ cup salted butter, softened
• ¼ to ⅓ cup raw honey
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups gluten-free flour blend (I like Pamela’s)
• 1 tsp baking soda
• 1 heaping tsp cinnamon
• ½ tsp salt
• Optional: ¼ cup chopped walnuts (for topping)

Eva’s Note: If your cottage cheese is fridge-cold, it won’t blend as smoothly—give it 10 minutes on the counter.

I use salted butter here for a cozy, rounded flavor. My kids used to wrinkle their noses at cottage cheese until these muffins came along. It blends into the batter so seamlessly, they don’t even realize it’s in there—but you can taste the moistness it brings. These banana muffins with cottage cheese are packed with flavor and ideal for anyone wanting easy banana muffin recipes that are actually satisfying.

Here’s everything you need for these blender muffins

How to Make These Muffins in a Blender

This is what makes them a weeknight hero or weekend treat. One blender jar. One baking pan. Done.

1. Preheat oven to 350°F. Line a muffin tin with papers or lightly grease.
2. Add to blender: bananas, cottage cheese, butter, honey, eggs, vanilla.
3. Blend until smooth (about 30 seconds).
4. Add dry ingredients: gluten-free flour, baking soda, cinnamon, salt.
5. Blend again, just until combined—don’t overmix!
6. Pour into muffin cups, about ⅔ full. Sprinkle with walnuts if using.
7. Bake for 18–21 minutes, or until tops are golden and a toothpick comes out clean.
8. Cool 5 minutes, then move to a wire rack. Enjoy warm or at room temp.

Eva’s Note: Overripe bananas are key. If yours aren’t spotty yet, add 1 extra tablespoon of honey.

This one-bowl banana muffin method is foolproof. Even toddlers can help pour the batter—just ask Emma!

One jar, three steps, endless smiles

Flavor Twists & Pantry Swaps

Here are a few of our favorite variations when we feel like switching things up:

✨ Gluten-Free Goodness
Use your favorite GF blend, like Pamela’s or King Arthur’s. They bake up beautifully with no weird texture. These gluten-free banana muffins stay soft and fluffy for days.

Refined Sugar-Free
Skip the honey and blend in 3 soaked Medjool dates instead. Add a splash more vanilla.

Nutty Banana Muffins
Mix in ½ cup chopped pecans or slivered almonds before baking.

Almond Flour Option
Sub in almond flour 1:1, but know: they’ll be denser and slightly flatter.

Eva’s Note: If using almond flour, expect a denser muffin—still moist but less rise.

Try them nutty, or make them gluten-free!

Storage & Freezing Tips

These muffins are built for busy weeks. Here’s how to store them without losing that fresh-baked feel:

• Room Temp: In an airtight container for up to 3 days.
• Fridge: Up to 6 days in a sealed container.
• Freezer: Wrap individually, freeze up to 2 months.

Eva’s Note: I bake 2 trays at once and freeze half—future breakfasts sorted!

If you’ve wondered “can you freeze banana muffins?”—now you know! These blender banana cottage cheese muffins thaw beautifully.

Pop a few in the freezer—future-you will thank you

Printable Recipe Card : 5-Minute Blender Banana Cottage Cheese Muffins

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Frequently Asked Questions about Blender Banana Cottage Cheese Muffins

These blender banana cottage cheese muffins are one of those rare finds: fast, fuss-free, and crowd-pleasing. Whether you’re prepping for the school rush or just need a snack with your coffee, they deliver every time.

And if you haven’t tried my other cozy banana muffins with cottage cheese yet, that’s another batch of joy waiting for you. And, don’t forget to follow me on Facebook!

Bake some, freeze some, and keep that blender on standby. These moist banana muffins are here to make mornings a whole lot tastier.

With love and cinnamon-sugar hands,
Eva