These muffins a great breakfast option as they are high in protein from cottage cheese and eggs, the oats provide fibre and slow-release energy, and they are naturally sweetened with fruit and a little honey They’re are soft, moist, and deliciously wholesome. Perfect for kids over 12 months and adults alike!
1 + 3/4cupsrolled oatsground into oat flour OR buy oat flour
1tspbaking powder
1/2tspbi-carb soda
1tspcinnamon
wet ingredients
1cupcottage cheese
2ripe bananasmashed
2largeeggs
1TBSPhoney or maple syrupoptional
2TBSPolive oil
1/2cupmilkdairy or non dairy
add-ins
1/2cupchopped nuts or seedseg sunflower seeds/almonds/macadamias
1/2cupfresh or frozen berries
Method
Preheat oven to 175°C and line a muffin tin with paper liners or lightly grease it.
Combine dry ingredient in a large bowl. In a separate bowl, combine the wet ingredients and then add them to the bowl with the dry ingredients. Fold in the add-ins.
Alternatively, add all of the ingredients to a food processor and blend until combined.
Divide the batter evenly into the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Serve with yoghurt and fresh fruit.
Notes
Will keep in the fridge for 3 days.Freezer friendly for 3 months.
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