Description
High-Protein Carrot Cake Oat & Cottage Cheese Muffins combine cozy carrot cake spices with wholesome oats, bananas, and blended cottage cheese for a naturally sweet, flourless breakfast treat. Moist, tender, and packed with protein, these muffins are perfect for 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 coarse 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
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
- Blend cottage cheese until completely smooth.
- In a large bowl, whisk together blended cottage cheese and eggs.
- Add mashed bananas and maple syrup. Stir until smooth.
- Blend rolled oats into coarse flour and stir into wet mixture.
- Add grated carrots, baking powder, cinnamon, and nutmeg. Mix until just combined.
- Fold in raisins or chopped walnuts.
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake 20–25 minutes until tops are set and a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
Notes
- Squeeze carrots dry to prevent excess moisture.
- Use very ripe bananas for natural sweetness.
- Store refrigerated up to 5 days for best freshness.
- Freeze up to 3 months in airtight container.
- Microwave 15–25 seconds to reheat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165 kcal
- Sugar: 8 g
- Sodium: 115 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg
