Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned oats (use certified gluten-free if needed)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Blend the Wet Ingredients: In a blender or food processor, combine the bananas, cottage cheese, eggs, honey (or maple syrup), and vanilla. Blend until smooth.
- Mix the Dry Ingredients: In a large bowl, stir together the oats, cinnamon, and baking powder.
- Combine: Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined.
- Bake: Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let muffins cool in the tin for 5–10 minutes before transferring to a wire rack. Serve warm or store for later!
Notes
For best texture, blend the wet ingredients thoroughly before mixing with the oats. Add chocolate chips, blueberries, or chopped nuts for variety. These muffins freeze beautifully—just thaw overnight or reheat for 30 seconds in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free