Why This Recipe Works

Peanut butter and banana is a classic snack-time flavor combo. It also makes for a wholesome, protein-packed twist on breakfast muffins. Whole-wheat flour adds hearty flavor that complements the nutty peanut butter, while low-fat cottage cheese brings moisture and an impressive protein boost without making the crumb dense. Blending the cottage cheese with the peanut butter, oil, and vanilla creates a smooth, rich base. After combining it with the dry ingredients, we fold in mashed bananas by hand to ensure they retain a bit of sweet, chunky presence after baking. A small indentation in each portion before baking ensures a perfectly domed top. The crisp topping of chopped peanuts and flaxseeds adds toasty crunch, healthy fats, and extra protein to these golden, aromatic muffins.

Before You Begin

Avoid over-pulsing the eggs in step 1; it will incorporate too much air into the batter. This recipe is included in The Complete High-Protein Cookbook.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with canola oil spray. Combine ½ cup roasted, unsalted peanuts and ¼ cup flaxseeds in small bowl. Whisk 1 cup (5½ ounces) whole-wheat flour, 1 cup (5 ounces) all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and 1½ teaspoons table salt together in large bowl. Process 12 ounces (1½ cups) low-fat cottage cheese, ¾ cup (5¼ ounces) sugar, ½ cup canola oil, ¼ cup creamy natural peanut butter, ¼ cup water, and 1 tablespoon vanilla in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed. Add 2 large eggs and pulse until mixture is homogeneous, about 5 pulses; do not over-pulse.

Fold cottage cheese mixture into flour mixture until just combined. Gently fold in 2 peeled and mashed ripe bananas and half of peanut-flax mixture until incorporated. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (cups will be filled to rim). Using greased spoon, make indentation in center of each muffin (about 2 inches wide by ½ inch deep).

Sprinkle remaining peanut-flax mixture evenly over muffins and gently press into batter. Bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 27 to 29 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for 5 minutes longer. Serve.