Description
Soft, slightly sweet muffins packed with protein from cottage cheese and ripe bananas, perfect for a grab-and-go breakfast or post-workout snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup cottage cheese
- 2 eggs
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Sweetener to taste (optional; honey, maple syrup, or a sugar substitute)
- Chocolate chips or nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with non-stick spray. Mash the bananas well in a bowl so they mix smoothly.
- Combine the mashed bananas, cottage cheese, and eggs in a mixing bowl. Stir or whisk until the mixture looks smooth and even. Add the rolled oats, baking powder, baking soda, vanilla extract, cinnamon, and sweetener if using. Mix until the oats are evenly distributed and the batter comes together. If you like, fold in a handful of chocolate chips or chopped nuts for texture.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
- Remove the muffins from the oven and let them cool in the tin for 5–10 minutes. Transfer the muffins to a wire rack to cool slightly before serving. Cooling helps set the crumb and makes them easier to handle.
Notes
Serve warm or at room temperature. These muffins pair well with coffee, a glass of milk, or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 6g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2.5g
- Protein: 9g
- Cholesterol: 70mg