Healthy Carrot Cake Protein Muffins
Soft, fluffy, and naturally sweet, these Carrot Cake Protein Muffins are a delicious way to enjoy a nutritious treat. Made with wholesome oats, fresh carrots, and protein-rich cottage cheese, they’re ideal for breakfast, post-workout snacks, or easy meal prep throughout the week.
Ingredients
- 1 cup cottage cheese (blended until creamy)
- 2 large eggs
- 2 cups rolled oats, ground into oat flour
- 1½ cups freshly grated carrots
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chopped walnuts
Directions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
2. Mix the Wet Ingredients
In a mixing bowl, combine the smooth cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Whisk until the mixture is creamy and well blended.
3. Add the Dry Ingredients
Stir in the oat flour, cinnamon, baking powder, and salt until a soft batter forms.
4. Fold in the Carrots and Walnuts
Gently mix in the grated carrots and chopped walnuts, making sure they are evenly distributed.
5. Fill the Muffin Cups
Spoon the batter into the prepared muffin pan, filling each cup about ¾ full.
6. Bake
Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool and Enjoy
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Tip
Store them in an airtight container for up to 4 days, or freeze them for a quick grab-and-go snack anytime.