These soft, naturally sweet muffins taste like carrot cake but are packed with protein, fiber, and wholesome ingredients. Made without refined flour or refined sugar, they’re perfect for busy mornings, meal prep, or a healthy snack.
Ingredients
- 1 cup cottage cheese, blended until smooth
- 2 large eggs
- 2 ripe bananas, mashed
- 1/4 cup pure maple syrup
- 2 cups rolled oats, blended into oat flour
- 1 cup finely grated carrots, squeezed dry
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup raisins or chopped walnuts
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Blend the oats in a blender or food processor until they resemble a coarse flour. Set aside.
- In a large mixing bowl, whisk together the blended cottage cheese, eggs, mashed bananas, maple syrup, and vanilla until smooth.
- Add the oat flour, baking powder, cinnamon, nutmeg, and salt. Stir until just combined.
- Fold in the grated carrots and raisins or chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Add 1–2 tablespoons of ground flaxseed or chia seeds for extra fiber and omega-3s.
- Sprinkle a few oats or chopped walnuts on top before baking for added texture.
- For sweeter muffins, mix in 2 tablespoons of mini dark chocolate chips.
- Be sure to squeeze excess moisture from the grated carrots to prevent soggy muffins.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individually for up to 3 months. Thaw overnight in the refrigerator or microwave for 20–30 seconds.
Nutrition (Approx. per muffin, makes 12)
- Calories: 145
- Protein: 6g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 8g (naturally occurring)
- Fat: 4g
These muffins are delicious warm on their own or served with a little Greek yogurt, almond butter, or a drizzle of extra maple syrup for a wholesome breakfast or snack.
