Carrot Cake Oat Cottage Cheese Muffins: 6g Protein Bliss Recipe

Introduction

These Carrot Cake Oat Cottage Cheese Muffins offer a deliciously moist and wholesome treat with a boost of protein. Perfect for breakfast or a snack, they’re naturally sweetened with bananas and maple syrup, and packed with warm spices and nutritious ingredients.

Ingredients

• 1 cup cottage cheese (blended smooth)
• 2 large eggs
• 2 ripe bananas, mashed
• 1/4 cup maple syrup
• 2 cups rolled oats (blended into a rough flour)
• 1 cup finely grated carrots (squeezed dry)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup raisins or chopped walnuts

Instructions

1. Step 1: Pulse the rolled oats in a blender until they resemble a coarse flour.
2. Step 2: In a large bowl, whisk together the blended cottage cheese, eggs, mashed bananas, and maple syrup until smooth.
3. Step 3: Stir the oat flour, baking powder, cinnamon, and nutmeg into the wet mixture, combining well.
4. Step 4: Gently fold in the dry grated carrots and your choice of raisins or walnuts.
5. Step 5: Preheat your oven to 350°F (175°C).
6. Step 6: Divide the batter evenly into a greased or lined 12-cup muffin tin.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Tips & Variations

• For a nut-free version, omit the walnuts and replace with extra raisins or sunflower seeds.
• Make sure to squeeze excess moisture from the grated carrots to prevent soggy muffins.
• Replace maple syrup with honey or agave syrup if preferred.
• Freeze leftover muffins and thaw at room temperature or warm briefly in the microwave for an easy grab-and-go option.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed container or freezer bag for up to 2 months. Reheat frozen muffins in the microwave for 20-30 seconds or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute rolled oats with an equal amount of whole wheat or all-purpose flour, but the texture and nutritional profile will differ slightly.

Are these muffins suitable for a low-lactose diet?

They contain cottage cheese, which is low in lactose, but if you are sensitive, consider using lactose-free cottage cheese or a dairy-free alternative.

Carrot Cake Oat Cottage Cheese Muffins: 6g Protein Bliss Recipe

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★★★★★

4.5 from 119 reviews

These Carrot Cake Oat Cottage Cheese Muffins are a delicious and nutritious breakfast option, packed with 6 grams of protein per muffin. Made with wholesome ingredients like rolled oats, grated carrots, and blended cottage cheese, these muffins offer a moist, flavorful treat with subtle sweetness from bananas and maple syrup. Perfect for a quick morning boost or a healthy snack, they combine the warmth of cinnamon and nutmeg with added texture from raisins or walnuts.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup cottage cheese (blended smooth)
• 2 large eggs
• 2 ripe bananas, mashed
• 1/4 cup maple syrup

Dry Ingredients

• 2 cups rolled oats (blended into a rough flour)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Add-ins

• 1 cup finely grated carrots (squeezed dry)
• 1/4 cup raisins or chopped walnuts

Instructions

1. Prepare Oat Flour: Start by pulsing the rolled oats in a blender until they resemble a coarse flour. This will serve as the base for your muffins, providing texture and fiber.
2. Mix Wet Ingredients: In a large bowl, whisk together the blended cottage cheese, eggs, mashed bananas, and maple syrup until the mixture is smooth and well combined.
3. Combine Dry Ingredients: Stir the oat flour, baking powder, cinnamon, and nutmeg into the wet mixture, mixing thoroughly to ensure even distribution of spices and leavening agents.
4. Add Carrots and Add-ins: Gently fold in the finely grated, squeezed-dry carrots along with your choice of raisins or chopped walnuts, being careful not to overmix.
5. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.
6. Fill Muffin Tin: Divide the batter evenly into a greased or lined 12-cup muffin tin to ensure consistent baking and muffin size.
7. Bake Muffins: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.

Notes

• Store muffins in an airtight container for up to 3 days to maintain freshness.
• Freeze any extra muffins for quick and convenient breakfasts later.

Keywords: carrot cake muffins, cottage cheese muffins, healthy breakfast muffins, high protein muffins, low lactose muffins, oat flour muffins, banana muffins, gluten free option (if oats are gluten free)