These high protein peanut butter banana muffins are made with a secret ingredient - cottage cheese! They are easy to whip up in the blender and have no added sugar or protein powder, so they are baby and toddler friendly. Your little ones will love them as a healthy breakfast or snack.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Banana Peanut Butter Protein Muffins for Baby & Toddler
If you have a little one, I probably don't have to tell you how perfect muffins are for breakfasts and snacks - they're the perfect soft texture, portable, make-ahead friendly, and universally pleasing for little palates. But they often aren't the most nutritious option, with added sugar and usually not much protein. That's why I love these banana peanut butter muffins with a secret ingredient that gives them a protein boost - cottage cheese! Not only are they high protein with cottage cheese, peanut butter and egg, but they also have no added sugar, sweetened with only banana. That means they're perfect even the youngest babies and toddlers. Unless of course you add the chocolate chips, but even then, they will be much lower in sugar than your average muffin.
These muffins are also so easy to make - just blend everything in the blender, pour and bake! You'll be prepared for easy on-the-go breakfast and snacks (or even lunch boxes!) for your little ones - with enough staying power to prevent sugar crashes and resulting meltdowns.
A note on allergens: These muffins contain several common allergens - peanut, dairy, egg, and wheat. Be sure you've safely introduced each of these allergens on their own before offering these muffins to baby. Once you've done so, these muffins are great for keeping allergens in baby's diet! Read more on why that's important here.
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Ingredients
- Very ripe bananas - These are the source of sweetness, so make sure they have at least some brown spots. Browner bananas will be sweeter.
- Cottage cheese - I use the full-fat wet curd cottage cheese (such as Daisy). If you use a drier curd cottage cheese, you may need to add a splash of milk to loosen up the batter.
- Natural peanut butter - The runny kind made with just peanuts or peanuts and salt.
- Melted coconut oil - You can also use melted butter or a neutral flavored oil such as avocado oil.
- Egg
- Vanilla
- Flour - All purpose and whole wheat both work. I used half of each.
- Baking soda
- Mini chocolate chips - Optional, for 12 months and up only.
Helpful equipment: High speed blender, muffin pan, paper or silicone muffin liners
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Add the wet ingredients to a high speed blender and blend until smooth.
- Add the flour and baking soda and blend until just combined. Stop to scrape down the sides with a spatula if needed. Careful not to over-mix!
- If you're using chocolate chips, stir them in now.
- Pour the batter into a muffin tin lined with paper or silicone muffin liners. If you're using paper liners, be sure to spray or brush them with oil first to prevent sticking.
- Bake muffins at 350°F for 15-19 minutes for regular size, or 10-13 minutes for mini muffins. Cool in the pan for at least 5 minutes before removing to a wire rack to cool.
Recipe Tips
- I use half whole wheat flour and half all purpose flour for the perfect combination of tenderness and nutrient density. You can use either, or a combination of both. For gluten-free, you can use your favorite cup-for-cup gluten-free flour blend.
- Be sure to only blend the batter until just combined after adding the flour. Too much blending can make your muffins dense.
- Make sure to only fill the muffin liners ⅔ of the way full. Filling them too much can result in the centers not cooking through.
- These muffins aren't super sweet since they are meant for babies and toddlers. I don't find that they need extra sugar, but if you're making them for older kiddos and want a little more sweetness beyond the chocolate chips, Feel free to add 2-4 tablespoon of brown sugar sugar, honey or maple syrup to the batter with the wet ingredients.
Storage and Reheating
Store muffins in an airtight container at room temperature up to 2 days or in the refrigerator for up to 4 days. They also freeze well in an airtight container for up to 3 months. Thaw in the refrigerator overnight or on the counter for an hour or so before reheating.
My favorite way to reheat muffins is in the air fryer on the lowest setting for a few minutes. You can also pop them in the microwave for 15-30 seconds or reheat in the oven at 350°F. They're also great at room temperature.
How To Serve Muffins To Babies 6 Months and Up
For baby led weaning babies 6 months and up, you can offer mini muffins whole, or offer regular sized muffins cut in half.
For babies 9 months and up with a pincer grasp (using the index finger and thumb to pick up small objects) you can cut muffins into small bite sized pieces, or continue offering whole or half muffins for biting practice.
More Baby Friendly Muffin Recipes
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Healthy Banana Peanut Butter Protein Muffins for Baby & Toddler
These high protein peanut butter banana muffins are made with a secret ingredient - cottage cheese! They are easy to whip up in the blender and have no added sugar or protein powder, so they are baby and toddler friendly. Your little ones will love them as a healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: about 22 mini muffins or 10 regular muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 2 medium very ripe bananas
- ¼ cup cottage cheese
- ¼ cup natural peanut butter (the drippy kind)
- 1 tbsp melted coconut oil or butter
- 1 large egg
- 1 tsp vanilla
- ¾ cup flour (all purpose or whole wheat)
- ¾ tsp baking soda
- optional: ½ cup mini chocolate chips (for toddlers and older)
Instructions
- Heat oven to 350°F. Line a muffin tin or mini muffin tin with paper or silicone muffin liners. If using paper liners, spray or brush them with oil to prevent sticking.
- Add the wet ingredients (bananas, cottage cheese, peanut butter, coconut oil, egg and vanilla) to a high speed blender. Blend until well combined, stopping to scrape down the sides with a spatula as needed.
- Add the flour and baking soda and blend until just combined, scraping down the sides as needed. Avoid over-blending, since that can make the muffins too dense.
- If using chocolate chips, stir them in.
- Pour or scoop the batter into the prepared muffin cups, filling them ⅔ of the way full.
- Bake at 350°F for 10-13 minutes for mini muffins or 15-19 minutes for regular sized muffins, or until a toothpick inserted into the centers come out clean.
- Let muffins cool in the pan for at least 5 minutes before removing to a cooling rack.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Muffins also freeze well for up to 3 months. Thaw in the refrigerator overnight or at room temperature for an hour or two.
- I use half whole wheat flour and half all purpose flour for a good balance of fluffy and nutrient-dense. Either kind of flour works. You can also use your favorite cup-for-cup gluten-free blend for gluten-free.
- This recipe has only been tested with runny natural peanut butter. It should work with no-stir peanut butter as well, but there is added sugar in most kinds.
- I use a wet cottage cheese (such as Daisy). If you use a dry curd cottage cheese, you may need to add a tablespoon or two of milk to loosen the batter just a bit.
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