Soft, naturally sweet, and packed with protein—these banana blender muffins are perfect for breakfast, snacks, or post-workout fuel.

Scale

2 ripe bananas

2 large eggs

½ cup cottage cheese or Greek yogurt

1½ cups rolled oats

1 tsp baking powder

½ tsp cinnamon

1 tsp vanilla extract

1–2 tbsp honey or maple syrup

Pinch of salt

Optional: 1 scoop vanilla protein powder, ¼ cup chocolate chips or nuts

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1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. Blend bananas, eggs, cottage cheese, and vanilla until smooth.

3. Add oats, baking powder, cinnamon, and salt. Blend again.

4. Stir in honey and protein powder.

5. Fold in chocolate chips or nuts if using.

6. Pour into muffin cups and bake 18–22 minutes.

7. Cool and enjoy!

Use ripe bananas for natural sweetness.

Make it dairy-free with coconut yogurt or silken tofu.

Store up to 5 days refrigerated or 2 months frozen.