Description
These banana cottage cheese muffins are high in protein, naturally sweetened, and perfect for breakfasts or post-workout snacks.
Ingredients
- 2 ripe bananas
- 1 cup cottage cheese
- 2 large eggs
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup honey or maple syrup (optional)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Mash the bananas with a fork until mostly smooth.
- Add the cottage cheese, eggs, vanilla, and honey or maple syrup, then stir until combined.
- In a separate bowl, mix the oats, almond flour, baking powder, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, until a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a finer crumb, pulse the oats and cottage cheese in a blender before mixing. If tops brown too quickly, tent with foil during the last 5–7 minutes.