Description
These Cottage Cheese Carrot Cake Muffins are moist, high in protein, naturally sweetened with maple syrup or banana, and gluten-free. Perfect for breakfast, snacks, or meal prep!
Ingredients
(Makes 6 muffins)
¾ cup cottage cheese
2 large eggs
¾ cup grated carrot (1 medium carrot)
¼ cup maple syrup or honey (or 1 ripe banana for no added sugar)
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg (optional)
½ cup oat flour (or almond flour for low-carb)
1 tsp baking powder
Pinch of salt
Optional Add-Ins:
2 tbsp chopped walnuts or pecans
1 tbsp raisins or shredded coconut
Instructions
Preheat & Prep:
Preheat oven to 350°F (175°C). Line a muffin tin with 6 liners or lightly grease.Make the Batter:
In a blender or mixing bowl, combine cottage cheese, eggs, sweetener (or banana), and vanilla. Blend until smooth.
Add oat flour, baking powder, spices, and salt. Mix well.
Gently fold in grated carrot and any optional add-ins.Bake:
Divide batter evenly between 6 muffin cups.
Bake for 18–22 minutes, or until a toothpick comes out clean and tops are lightly golden.Cool & Enjoy:
Let muffins cool in the tin for 5–10 minutes, then transfer to a rack. Enjoy warm or chilled.