Kids Cottage Cheese Muffins

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

Preheat oven to 350F. Line a muffin tin with silicone baking cups.

In a medium bowl, mash 2 bananas until smooth. Add in cottage cheese, eggs, cinnamon, nutmeg, vanilla, and flax seed. Whisk until smooth.

Add in oats and with a large spoon, mix until just combined.

Pour batter into silicone cups and push blueberries/raisins into the tops of each muffin. Drizzle with maple syrup.

Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Enjoy!

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Kids Cottage Cheese Muffins