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!
Love these muffins? Try these next
- Kids Cottage Cheese Muffins – the original that started it all
- Kid-Friendly Veggie Egg Muffins – a savory make-ahead breakfast
- Banana Spinach Mini Muffins – they’ll never know about the spinach
- Grain-Free Pumpkin Muffins – perfect for fall
- Apple Muffins – use up those apple-picking apples
- Peanut Butter Banana Oatmeal Bake – same cozy flavors, one pan
Want more easy, kid-approved breakfasts?
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