Jump to Recipe·Leave a Comment
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Read our disclosure policy.
Cottage cheese and oats instead of flour, bound with mashed banana and egg. They come out closer to a baked oatmeal than a bakery muffin, and they carry real protein rather than just sugar. Nothing sweetens them but the bananas and a drizzle of maple on top.
Press the blueberries or raisins into the tops rather than folding them through the batter. Folded in they sink; pressed in they stay where you can see them.
Inspired by a friend's recipe
2 ripe bananas
1 cup sprouted rolled oats
1 cup cottage cheese
2 eggs
1 ½ tsp cinnamon
Dash of nutmeg
1 tsp vanilla
2 tbsp flax seed
Handful of blueberries or raisins
Maple syrup, drizzled on top
Silicone reusable baking cups
Baby Items Used in Photos Below
Bumkins Waterproof Superbib with Food Catcher
Neat Solutions Table Topper Disposable Stick-on Placemats - not photographed but we use this whenever we're at restaurants and don't want Sawyer eating off the unsanitary tables
1Preheat oven to 350F. Line a muffin tin with silicone baking cups.
2In a medium bowl, mash 2 bananas until smooth. Add in cottage cheese, eggs, cinnamon, nutmeg, vanilla, and flax seed. Whisk until smooth.
3Add in oats and with a large spoon, mix until just combined.
4Pour batter into silicone cups and push blueberries/raisins into the tops of each muffin. Drizzle with maple syrup.
5Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Enjoy!
Ingredients
2 ripe bananas
1 cup sprouted rolled oats
1 cup cottage cheese
2 eggs
1 ½ tsp cinnamon
Dash of nutmeg
1 tsp vanilla
2 tbsp flax seed
Handful of blueberries or raisins
Maple syrup, drizzled on top
Silicone reusable baking cups
Baby Items Used in Photos Below
Bumkins Waterproof Superbib with Food Catcher
Neat Solutions Table Topper Disposable Stick-on Placemats - not photographed but we use this whenever we're at restaurants and don't want Sawyer eating off the unsanitary tables
Directions
1Preheat oven to 350F. Line a muffin tin with silicone baking cups.
2In a medium bowl, mash 2 bananas until smooth. Add in cottage cheese, eggs, cinnamon, nutmeg, vanilla, and flax seed. Whisk until smooth.
3Add in oats and with a large spoon, mix until just combined.
4Pour batter into silicone cups and push blueberries/raisins into the tops of each muffin. Drizzle with maple syrup.
5Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Enjoy!
Kids Cottage Cheese Muffins
Because of the cottage cheese, do these need to be refrigerated?
Yes! We refrigerate a batch for the week and in the morning pop it in the toaster and heat for a few minutes so they’re warm. We’ve tried it cold and the kids like it that way too… personal preference!
Just made these today with my 4year old. Both him and the 2 year old LOVED them! Thank you!
So happy to hear it! I have 2 kids the exact same ages, and it’s always a hit with them too! Muffins are the best!
Is there an alternative to flax seed?
Hi! You can just omit… we added flax just to boost the nutritional content 🙂