For months now I’ve been making muffins for breakfast with oat bran, quark (or cottage cheese or skyr), eggs, and stevia as the base. I bake them every weekend to eat for breakfast during the week. These muffins are nutritious because they are high in protein and high in fiber, low in fat, and contain no added sugar because they are sweetened with stevia. I’ve already posted my recipes for blueberry, almond poppy seed, and date muffins of this type. One of my favorite flavors is banana. The recipe is very similar to those made with dates, but since bananas contain more water than dates, more oat bran and less quark is required to give the batter the right consistency.
This recipe is quite easy, even for those of you who find baking challenging. If that is important to you, these muffins are also gluten free.
Ingredients
For 6 muffins
200 grams (7 oz) ripe bananas, about 1 1/2 banana
150 grams (1 cup) oat bran
100 grams (6 1/2 Tbsp) quark, cottage cheese, or skyr
2 tsp baking powder
2 tsp pure stevia extract (or 2/3 cup stevia-flavored sweetener)
2 eggs
6 walnut halves
1 tsp ground cinnamon (or 1 tsp vanilla extract)
pinch of salt
butter and flour for the muffin pan
Instructions
Preheat the oven to 180C/350 (not fan forced).
Put the bananas, oat bran, eggs, quark, cinnamon, salt, baking powder, and stevia in the bowl of the food processor.
Process until smooth, scraping down the sides of the bowl as necessary.
Grease a muffin tin for 6 muffins with butter and dust with flour.
Transfer the batter to the muffin tin using a spoon. Garnish each muffin with a walnut half.
Bake the muffins for 25 minutes at 180C/350F (not fan forced), or until a skewer comes out clean.
Allow to cool to room temperature.
If you greased the muffin tin correctly, the muffins should fall right out when you turn the pan upside down.
Store in an airtight container at room temperature for 3 days or in the refrigerator for at least a week. When serving from the fridge, reheat for 10 seconds in the microwave.
Flashback
Traditional apple strudel isn’t made with puff pastry but with its own special dough.
Stefan's Gourmet Blog 
Those muffins look really delicious 🙂
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I dolci con le banane mi intrigano moltissimo. Li faccio assai di rado perchè mia figlia ha gusti diversi (barbari).
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Nice recipe, Stefan. I’ve got some powdered stevia at home but I’m struggling to get on with it. Every time I use it, the product tastes very chemically. I’ll just keep trying I guess.
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Yum! Can’t wait to try it! 👍
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*smile* Oh I do not find baking ‘challenging’ . . . as a trained nutritionist I just prefer not to, but rather like this recipe – being a big quark lover and stevia user guess what I’m going to try next Sunday morning . . . . as long as it is not 45 C again as yesterday!!! I believe we are still going to be in the cool thirties!! All summer records broken this year . . .
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Why do I feel “baking challenged” is directed at me? LOL. They look great, Stefan. 🙂
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Not just you 😉
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Questi devono essere ottimi e alla mia portata
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Stefan, this looks delicious. I will make it this weekend.
I love a grilled hamburger (no buns) with a side of quark and peaches. They used to serve that in American diners–they called it a diet plate.
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Stefan, I was unable to find oat bran so I got wheat bran. Also, I don’t own a muffin pan (what?!) so do you think that I can bake the batter in a loaf pan?
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Sure you can bake it in a loaf pan. The baking time will be longer, but you know the drill (i.e. use a skewer).
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Success! It turned out fantastic! It took about 45 minutes. I used pecans because I didn’t have walnuts. I am surely going to make your recipe again. Thanks, Stefan.
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