These muffins stay soft in room temperature for at least 2 days! They aren't overly sweet even though using somewhat overly ripe bananas :)

Step 1: Toping

1/2 c quick cooking oatmeal

3 heaping tbsp brown sugar or palm sugar or coconut palm sugar

Step 2: Muffins

200 g Hungarian cottage cheese (this is not the same as American cottage cheese, it is more to farmer's cheese)

1/2 c sugar

1/2 c oil

1 egg

3-4 ripe bananas

2 c flour mixed with 1 tsp baking soda and a dash of salt

Beat sugar, oil, egg until combined on low speed. Beat in ripe bananas until mashed nicely on medium speed

Beat in farmer's cheese until smooth

Stir in flour mixture a little at a time, on low speed

Spoon batter into lined muffin pan (with cupcake papers) and sprinkle with topping

Bake for 25-30 mins

Cool on rack and enjoy :)