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Soft, fluffy banana muffins studded with oats and a gentle sweetness, made extra tender and protein-rich with cottage cheese you won’t taste. A clever quick-ripening banana hack means bakery-style muffins any time, fast.
Preheat oven to 425℉ (220℃). Line a 12-cup muffin pan with baking cups.
Optional quick-ripen: If bananas aren’t overripe, mash 1 1/3 cups banana with 2 large eggs in a small bowl. Cover and rest 30–45 minutes (30 for spotted bananas; 45 for bright yellow).
Blend wet ingredients: In a blender, combine 1 1/3 cups mashed banana and 2 large eggs (or the quick-ripened mixture). Add 2/3 cup packed light brown sugar, 1/3 cup grapeseed oil, 1/2 cup cottage cheese, and 2 teaspoons vanilla extract. Blend until smooth.
Mix dry ingredients: In a large bowl, whisk 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon fine sea salt.
Combine: Pour wet ingredients into dry and stir just until combined. Divide batter evenly among 12 muffin cups (they will be quite full). Sprinkle with extra oats if desired.
Bake: Bake 5 minutes at 425℉ (220℃). Without opening the oven, reduce heat to 350℉ (177℃) and bake about 15 minutes more, until golden and a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
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