Preheat your oven to 180°C (350°F) and prep a muffin tin with liners or give it a light greasing—whichever you prefer.

Add the cottage cheese to a blender or food processor and blend until it’s totally smooth and creamy. This helps with texture later on.

In a large mixing bowl, combine your blended cottage cheese with the coconut sugar, mashed bananas, and eggs. Whisk everything together until it’s smooth and uniform.

Stir in the oil until the mixture is fully combined.

Now add your dry ingredients—flour, oats, baking powder, baking soda, salt, and cinnamon. Gently mix it all together with a spatula until just combined. No need to overmix.

Fold in the milk and chopped walnuts until evenly distributed through the batter.

Divide the batter between your muffin cups, filling them right up to the top. If you’re feeling fancy, sprinkle a few extra walnuts over the top for a bit of crunch.

Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.

Let them cool on a wire rack before serving—or just eat one warm if you can’t wait (no judgment).