I’m on a baby muffin kick! Muffins are such a great snack for babies because they’re easy to make, easy to tote, last a good while, and babies love them. This recipe was invented by yours truly with the intention of creating an all in one snack: Fruit, grains, protein, yummy-ness!
My Bubby loves banana so I included it in this recipe but you could always substitute it for something similar in moisture and texture such as apple sauce, sweet potato (mmmm! Let me know if you try that!), squash, etc.
These muffins turned out light and fluffy and delicious, I must say! If you are making these for adult palate you may want to add some brown sugar or honey as sweetener. But if for baby then they are great as they are. Babies don’t need the extra sugar (Either do we but I know and you know we prefer it – hehe!).
Ok, here goes…
Hearty Cottage Cheese Muffins with Banana
1 cup ground rolled oats
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 cup soy milk
1/4 tsp vanilla flavor
1 1/2 bananas ripe and mashed
1/2 cup cottage cheese
Directions: (Makes 12 muffins)
Per-heat oven to 375 degrees.
Grease your muffin tin. I like to use coconut oil. See how HERE.
Put your rolled oats into the food processor and grind them to a powder. Measure out 1 cup and put into a large bowl.
Combine all dry ingredients in the large bowl and mix.
Mash your bananas with a fork and put into a medium bowl (this will be your “wet” bowl).
Combine all wet ingredients and mix together.
Pour the wet mixture into the dry bowl and mix together until fully mixed (just stir by hand with a spoon for about a minute).
Spoon the mixture into the muffin tin filling almost to the top.
Bake for 16 minutes or until toothpick comes out clean. Do not over bake!
Pop out the muffins after a few minutes and let cool on a cooling rack.
These can be stored in Tupperware container in the fridge and should last about a week.
If you liked this recipe you might want to try THIS ONE.