I don’t know about your child, but in our house it’s a struggle to get my kids to get their daily serving of calcium. Liv and Sawyer dislike milk and are currently on a yogurt strike (unless it’s in smoothies). The great thing about these muffins is that they contain hidden cottage cheese that make the muffins extra moist without any tangy taste.
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, maple syrup, vanilla extract, eggs, cinnamon, and nutmeg. Whisk until smooth.
Add in oats and with a large spoon, mix until just combined.
Pour batter into silicone cups.
Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Enjoy!
Ingredients
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Hello. I just made these and wow! Super yummy. I didn’t have nutmeg so put tblsp of cinnamon Thank you for the yummy recipe
So happy to read this! These type of comments make my day 🙂 We sometimes add blueberries on top too for extra sweetness and to change it up a bit!
I love these warmed up! I doubled the recipe so I could do half chocolate chips & the other half craisins.
I can see why you recommended using silicon cups. I used regular paper liners & they stick well despite using spray.
Very moist muffins, but they’re a little bland. I might add even more cinnamon next time! Thank you for sharing this recipe!
So glad you liked them! I’ll have to try the chocolate chips and craisins additions… sounds delicious! We kept these muffins a bit more bland since my kids were young at the time I created the recipe (almost 3 years ago!) but I love the addition of extra cinnamon… will have to make these again soon! I’ll link the silicone liners we use in the recipe so you can check them out 🙂
Can I use old fashioned oats?
Yes! We used rolled oats which are the same as old fashioned oats. Sprouted just makes it easier to digest!
Can you replace the oats with flour?
Hi Amber! Yes, you can replace oats with flour in the recipe, but it will alter the texture and taste of the muffins.
Texture: Oats add a chewy texture and heartiness to muffins, which you’ll lose if you replace them with flour. Using flour will make the muffins more cake-like and less dense.
Adjusting the Recipe: Since flour absorbs moisture differently than oats, you might need to adjust the liquid ingredients. Start by using the same amount of liquid as in the original recipe, and then check the batter’s consistency. It should be thick but not dry. You can add a bit more milk or liquid if necessary.
Leavening Agents: Flour doesn’t provide the same leavening effect as oats, so ensure your recipe has the proper amount of baking powder or baking soda to help the muffins rise.
Flavor and Nutritional Profile: Oats add a nutty flavor and some extra fiber to the muffins. Using flour will make them less nutty and reduce the fiber content.
If you make the substitution, you might need to experiment a bit to get the texture just right. Hope that helps!
Do they need to be refrigerated?
Hi Hollie! We always refrigerate them, although it might be safe to leave them out for a few days in an airtight container (we just never risk it because of the cottage cheese). Here are some guidelines we use:
Refrigeration: If you want to keep them for more than a few days, or if you live in a particularly warm or humid climate, refrigerate them. They can last up to a week in the fridge. Again, store them in an airtight container to maintain freshness.
Freezing: For longer storage, you can freeze the muffins. Wrap them individually in plastic wrap or parchment paper/foil, and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature or warm them up in the microwave or oven.
I made these today and I even cooked them an extra 10 minutes longer and they still feel kind of mushy. What am I doing wrong?
Hi Tina! I’m so sorry to hear they came out a bit mushy. Here are some tips to resolve the issue:
Check the Liquid-to-Dry Ratio: If the muffins are mushy, it could be due to excess moisture. Ensure that you’re measuring ingredients accurately, particularly the banana and cottage cheese. Too much banana or cottage cheese can add extra moisture. Consider slightly reducing the amount of these ingredients.
Use the Right Oats: If you’re using quick oats instead of old-fashioned oats, they might absorb less moisture, leading to a mushier texture.
Don’t Overmix: Overmixing muffin batter can lead to a dense, mushy texture. Mix the ingredients just until combined.
Check Baking Time: Make sure you’re baking the muffins long enough. If they seem mushy, they might need a bit more time in the oven. Test for doneness with a toothpick; it should come out clean or with just a few crumbs.
Consider Oven Temperature: Make sure your oven is properly preheated and not running too hot or too cold. An oven thermometer can help ensure accurate baking temperatures.
Cool Properly: Let the muffins cool in the pan before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
Adjust Ingredients if Needed: If you find the recipe still results in mushy muffins after these adjustments, you might need to experiment with slightly less cottage cheese or banana, or add a bit more oats to balance the moisture.
Hope this helps!
This was delicious and a forgiving recipe as I also added additional pumpkin seeds, chopped almonds and dark chocolate, as well as a bit of cardamom. Really easy recipe that also cleared up my pantry. Thank you!
Oh these sound like fabulous additions! Will have to try these myself 🙂
Can I replace maple syrup with honey
Absolutely!