Sprinkle in a pinch of salt and add the teaspoon of baking powder.
Blend all the ingredients together using a blender.
The mixture should have a smooth, even consistency like this.
Prepare a muffin pan and grease each cavity with melted butter. Using a spoon, fill each muffin cup about 2/3 full, as they will rise slightly while baking.
Bake in the oven at 340 °F (170 °C) for 18–20 minutes.
The banana oat muffins are ready; if you like, dust them with a little powdered sugar. Enjoy!
Notes
Use the ripest banana available — spotty, soft bananas provide the most natural sweetness and the smoothest blend.
Drain the cottage cheese well before use; excess liquid can make the batter too thin and extend baking time.
Grease the muffin pan generously with melted butter, since there's no flour in the batter to prevent sticking.
Fill muffin cups only two-thirds full — these muffins rise less than traditional flour-based muffins but will still overflow if overfilled.
Check for doneness with a toothpick starting at 18 minutes, since bake times can vary by oven.
Powdered sugar on top is optional and purely for presentation; omit it to keep the recipe fully sugar-free.