Ingredients
Scale
- 1 cup cottage cheese
- 1 ripe banana, mashed
- 1 cup rolled oats
- 2 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.
- In a medium bowl, combine the cottage cheese and mashed banana. Mix until well blended.
- Add the rolled oats, honey, cinnamon, vanilla extract, baking powder, and a pinch of salt. Stir until evenly combined.
- Using a small cookie scoop or spoon, fill each muffin cup about 3/4 full with the batter.
- Bake for 12 to 15 minutes or until the bites are set and lightly golden.
- Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use a very ripe banana for the best natural sweetness.
- You can swap honey with maple syrup if preferred.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- These bites freeze well. Place them in a freezer bag and freeze for up to 2 months.
- For extra flavor, add a small handful of mini chocolate chips or chopped walnuts to the batter.
- Make sure not to overfill the muffin cups to avoid overflow during baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 donut holes
- Calories: 85
- Sugar: 5g
- Sodium: 60mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg