Carrot Cake Protein Muffins 🥕🧁
Description:
These soft, moist protein muffins combine classic carrot cake flavor with cottage cheese and oats for a higher-protein, naturally hearty breakfast or snack.
Ingredients
- 1 cup cottage cheese (blended until smooth)
- 2 large eggs
- 2 cups rolled oats (blend into a rough flour)
- 1–1½ cups grated carrots
- 2–3 tbsp honey or maple syrup (optional for sweetness)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Optional: chopped walnuts, raisins
Instructions
- Preheat oven to 180°C (350°F). Line or grease a muffin tray.
- Blend oats into a coarse flour.
- Blend cottage cheese until smooth.
- In a bowl, whisk cottage cheese and eggs together.
- Add oat flour, grated carrots, cinnamon, baking powder, vanilla, salt, and sweetener if using.
- Fold in walnuts or raisins if desired.
- Divide batter into muffin cups.
- Bake for 22–28 minutes until golden and a toothpick comes out mostly clean.
- Cool for a few minutes before serving.
Q & A
Q: Can I make them sweeter?
A: Yes—add extra honey, maple syrup, or a few chopped dates.
Q: Can I skip cottage cheese?
A: You can substitute plain Greek yogurt, though texture may change slightly.
Q: How should I store them?
A: Refrigerate in an airtight container for up to 4 days or freeze for longer storage.