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Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the oatmeal, chopped apple, grated carrot, and baking powder.
In another bowl, whisk the eggs, mashed banana, and melted coconut oil.
Mix the wet ingredients into the dry ingredients until just combined.
Spoon a small amount of batter into each muffin cup, about one-third full.
Add a spoonful of cottage cheese to the center of each muffin.
Cover with the remaining batter until the muffin cups are about 3/4 full.
Bake for 35–45 minutes or until a toothpick inserted (not in the filling) comes out clean.
Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips
Serve warm or at room temperature.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze muffins for up to 1 month; thaw before serving.
Variations
Add cinnamon or nutmeg to the batter for extra flavor.
Replace cottage cheese with cream cheese or ricotta.
For a vegan version, substitute eggs with flax eggs and use vegan cottage cheese.
FAQ
Q: Can I use rolled oats instead of oatmeal?
A: Yes, rolled oats work well. You can pulse them in a food processor for a finer texture.
Q: What if I don’t like cottage cheese?
A: You can omit the filling or replace it with soft cheese or nut butter.
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