Cottage Cheese Spinach Banana Blender Muffins

If you are looking for an easy breakfast you can make ahead of time, these cottage cheese spinach banana blender muffins are a great choice.

I love making them because you just toss the base ingredients into a blender and let it do all the hard work.

The cottage cheese is the real secret here. It blends right into the batter and makes every muffin soft, rich, and never dry.

You also cannot taste the spinach at all, especially with the sweet banana and chocolate chips mixed throughout.

They bake up quickly, stay fresh in the fridge all week, and make busy mornings so much easier.

Why I Love This Recipe

Incredible Moisture – Cottage cheese and ripe bananas create a super soft, tender crumb that stays perfectly moist for days.

Fun Bright Green Color – The vivid natural green hue looks amazing and makes breakfast feel exciting for kids and adults alike.

Undetectable Veggies – Blending fresh spinach entirely into the batter hides the greens completely while keeping the flavor sweet and fruity.

Mess-Free Blender Batter – You simply toss everything into a blender, which keeps clean-up fast and avoids dirtying piles of bowls.

The Ingredients

• 2 cups Old Fashioned Rolled Oats
• 2 cups Baby Spinach, Packed
• 1 cup Full Fat Cottage Cheese
• 2 Medium Ripe Bananas
• 2 Large Eggs
• 1/3 cup Maple Syrup
• 3 tbsp Coconut Oil, Melted
• 1 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Mini Chocolate Chips, Divided

How to Make This Recipe

Step 1

Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners, then lightly spray the liners with cooking spray.

Step 2

Blend the oats in a blender until they become a fine flour, 30-45 seconds.

Step 3

Add the spinach, cottage cheese, bananas, eggs, maple syrup, coconut oil and vanilla. Blend for about 1 minute, until completely smooth and bright green with no visible spinach flecks.

Step 4

Add the cinnamon, baking powder, baking soda and salt, then pulse 5-6 times just to combine.

Step 5

Pour the batter into a bowl and stir in most of the mini chocolate chips. Let it rest for 10 minutes so the oats absorb the liquid and the batter thickens.

Step 6

Divide the batter among the cups and top with the remaining chocolate chips.

Step 7

Bake for 18-22 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean. Avoid overbaking to keep the color vibrant green.

Step 8

Cool in the pan for 10 minutes, then move to a wire rack. Store in the refrigerator for up to 5 days or freeze for easy grab-and-go breakfasts.

Quick Tips

Spray Your Paper Liners

I recommend spraying the inside of your paper liners with a quick mist of cooking spray before adding the batter.

Muffins made from oats and fruit have very little added fat, which makes them stick firmly to plain paper.

Taking this extra step ensures the muffins slide out cleanly without leaving half the muffin stuck behind.

Blend the Oats Completely First

You will get the best results if you grind the dry oats into a fine powder before adding any wet ingredients.

If you dump the spinach and liquids into the blender at the same time, the oats will not grind down properly.

Taking thirty seconds to make a fine oat flour first gives your muffins a soft, cake-like texture instead of a dense and gummy bite.

Bring Wet Ingredients to Room Temperature

From my experience, pouring warm melted coconut oil into fridge-cold cottage cheese and eggs can cause problems.

The cold dairy immediately hardens the warm oil into little waxy lumps rather than blending smoothly into the batter.

Let your eggs and cottage cheese sit on the counter for twenty minutes beforehand so everything blends into a silky mixture.

More Favorites

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• Cottage Cheese Brown Sugar Banana Bread
• Cottage Cheese Chocolate Chip Snack Muffins
• Cottage Cheese Protein Blueberry Crumble Muffins
• Cottage Cheese Protein Spinach Feta Egg Bites

Quick Answers

Why is it important to let the batter rest for 10 minutes?

Resting the batter gives the blended oats time to absorb the wet ingredients. This thickens the mixture so the muffins rise nicely in the oven.

A thicker batter also keeps your chocolate chips evenly scattered instead of sinking straight to the bottom.