Heat oven to 375°F (190°C).

Line a 12-cup muffin tin with liners or grease lightly with oil. (No liners? No drama—just don’t skip the grease!)

In a blender, toss 3 overripe bananas (peeled, obviously), 1 cup cottage cheese, 2 eggs, 1/4 cup honey/maple syrup, and 1 tsp vanilla. Blitz until smooth—no curd left behind! (Pro tip: If your blender’s weak, blend cottage cheese first to avoid chunk surprises.)

In a bowl, whisk 1.5 cups rolled oats, 1.5 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/4 tsp salt. Pour the blended wet mixture into the dry and stir until just combined. Do not overmix—this isn’t bread dough. A few lumps = tender muffins.

Gently stir in 1/2 cup dark chocolate chips (or blueberries, nuts, etc.). Save a few to sprinkle on top for ✨aesthetic✨.

Divide batter evenly into the muffin tin (cups should be ~3/4 full). Bake 15-18 minutes until tops spring back when pressed. For extra certainty, poke with a toothpick—it should come out clean (unless you hit chocolate, which is a win).

Let muffins cool in the tin for 5 minutes, then transfer to a rack. They’re delicate when hot, but patience prevents crumbles.

Eat warm with a smear of nut butter, or let cool completely before freezing in a zip-top bag (they’ll last 3 months). Reheat in the microwave for 15 seconds—good as fresh.