Moist Flourless Carrot Cake Muffins
Delicious and nutritious muffins that combine the flavors of carrot cake with the convenience of a grab-and-go treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium carrots, grated
- 3 large eggs
- 1 cup cottage cheese (or Greek yogurt)
- 1/2 cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp salt
- 2 cups rolled oats (or oat flour)
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Grate the medium carrots finely.
- Mix together the grated carrots, eggs, cottage cheese, honey, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Incorporate the rolled oats gradually until fully combined.
- Fold in the chopped walnuts or pecans if desired.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins can be personalized with nut, dried fruits, or chocolate chips. For best storage, allow muffins to cool completely before storing in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg