Description
These cottage cheese carrot cake muffins are moist, naturally sweetened, and packed with protein. The perfect healthy snack or breakfast on the go!
Ingredients
1 cup low-fat cottage cheese
2 large eggs
1/3 cup maple syrup (or honey)
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 1/2 cups finely grated carrots
Optional: 1/4 cup raisins, chopped walnuts, or shredded coconut
Instructions
1. Preheat oven to 350°F and line a muffin tin with liners.
2. Blend cottage cheese until smooth.
3. In a large bowl, whisk eggs, maple syrup, vanilla, and blended cottage cheese.
4. In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
5. Combine wet and dry mixtures gently.
6. Fold in grated carrots and any optional add-ins.
7. Scoop batter evenly into muffin liners.
8. Bake 18–22 minutes until a toothpick comes out clean.
9. Cool 5 minutes in the pan, then transfer to a wire rack.
10. Serve warm or store for later.
Notes
Use fine grated carrots for the best texture.
Blend cottage cheese well for a creamy batter.
Muffins freeze beautifully up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: cottage cheese carrot cake muffins, healthy muffins, carrot muffins