Banana-Blueberry Protein Muffins

 

These super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn't overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.

Ingredients

• ¾ cup whole-wheat flour
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• 2 medium bananas, mashed (about 1 cup)
• ⅓ cup honey
• ⅓ cup cottage cheese
• ¼ cup smooth natural peanut butter
• ¼ cup reduced-fat milk
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 2 cups fresh or frozen blueberries

Directions

1. 1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

2. 2. Whisk whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt and ginger together in a medium bowl until combined.

3. 3. Place mashed bananas, honey, cottage cheese, peanut butter, milk, egg and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute. Add the flour mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds. Using a rubber spatula, gently fold in blueberries until evenly distributed. Spoon the batter into the prepared muffin cups, about 1/3 cup each.

4. 4. Bake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

To make ahead

Store in an airtight container at room temperature for up to 1 week or wrap and freeze for up to 3 months.