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Healthy Banana Peanut Butter Protein Muffins for Baby & Toddler

mini banana peanut butter protein muffins piled on a small plate.
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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.

Ingredients

Units Scale
  • 2 medium very ripe bananas
  • 1/4 cup cottage cheese
  • 1/4 cup natural peanut butter (the drippy kind)
  • 1 tbsp melted coconut oil or butter
  • 1 large egg
  • 1 tsp vanilla
  • 3/4 cup flour (all purpose or whole wheat)
  • 3/4 tsp baking soda
  • optional: 1/2 cup mini chocolate chips (for toddlers and older)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. If using chocolate chips, stir them in.
  5. Pour or scoop the batter into the prepared muffin cups, filling them 2/3 of the way full. 
  6. 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.
  7. Let muffins cool in the pan for at least 5 minutes before removing to a cooling rack. 

Equipment

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.

Find it online: https://babyledbliss.com/baby-peanut-butter-protein-muffins/