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Pdf
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt and ginger together in a medium bowl until combined.
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 ⅓ cup each.
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.