Description
Soft, moist, and protein-rich carrot cake muffins made with cottage cheese, grated carrots, and warm spices. Perfect for breakfast, snacks, or a light dessert. Optional add-ins include chocolate chips, nuts, or oats.
Ingredients
Scale
Core Ingredients:
- 1 ½ cups grated carrots
- ½ cup cottage cheese (or plant-based substitute for vegan)
- 2 large eggs
- 1 ½ cups all-purpose flour (or whole wheat/gluten-free)
- ½ cup sweetener (maple syrup, brown sugar, or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Optional Add-Ins:
- ½ cup chocolate chips
- ½ cup chopped nuts (walnuts, pecans)
- ¼ cup rolled oats or flaxseed
- ¼ tsp ginger or cardamom
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- Grate carrots and blend cottage cheese until smooth.
- In a bowl, whisk together eggs, sweetener, and cottage cheese until creamy.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold dry ingredients into the wet mixture. Gently fold in grated carrots and optional add-ins.
- Spoon batter evenly into muffin cups.
- Bake 20–25 minutes or until a toothpick inserted comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Reduce sugar for toddler-friendly muffins.
- Substitute gluten-free flour or plant-based cottage cheese as needed.
- Muffins freeze well for up to 3 months; wrap individually.
- Experiment with toppings like shredded coconut, seeds, or light cream cheese glaze.
Nutrition
- Serving Size: 1 muffin
- Calories: 190kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg