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Carrot Cake Oat Cottage Cheese Muffins

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3.9 from 66 reviews

Wholesome, protein-packed muffins that celebrate the classic flavors of carrot cake with oats and cottage cheese.

Ingredients

Scale
  • 1 cup cottage cheese (blended smooth)
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 1/4 cup maple syrup
  • 2 cups rolled oats (blended into a rough flour)
  • 1 cup finely grated carrots (squeezed dry)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup raisins or chopped walnuts

Instructions

  1. Start by pulsing the rolled oats in a blender until they resemble a coarse flour.
  2. In a large bowl, whisk together the blended cottage cheese, eggs, mashed bananas, and maple syrup until smooth.
  3. Stir the oat flour, baking powder, cinnamon, and nutmeg into the wet mixture, combining well.
  4. Gently fold in the dry grated carrots and your choice of raisins or walnuts, integrating everything without over-mixing.
  5. Preheat your oven to 350°F (175°C).
  6. Divide the batter evenly into a greased or lined 12-cup muffin tin. It’s okay if they’re a bit heaping; they’ll rise beautifully!
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.

Nutrition

Find it online: https://www.pennykitchenz.com/carrot-cake-oat-cottage-cheese-muffins-6g-protein-2/

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