Cottage Cheese Carrot Cake Muffins
Cottage Cheese Carrot Cake Muffins are moist, packed with 8 grams of protein, and all the carrot cake favorites. Naturally sweet and lightly spiced, they’re spring in muffin form!
Servings: 12 muffins
Calories: 275kcal
Ingredients
- 1 cup cottage cheese
- 1 large egg
- 1/2 cup maple syrup or honey
- 1/4 cup oil I used avocado oil
- 2 tablespoons milk I used unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups grated carrots
- 2 cups all-purpose flour
- 1/2 cup raisins
- 1/2 cup coconut flakes toasted
- 1/2 cup walnuts coarsely chopped & toasted
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F. Line muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a blender, add cottage cheese and egg, blend until smooth.
- Pour into a large mixing bowl along with maple syrup, oil, milk, vanilla extract, cinnamon, baking powder and baking soda. Whisk well until no white lumps of baking powder are visible.
- Add carrots and mix with spatula. Add flour and gently mix just until combined. Fold in raisins, coconut flakes and walnuts.
- Divide batter evenly between 12 openings of previously prepared muffin tin. Bake muffins for 23-25 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven, cool for 5 minutes, then transfer to a wire rack and let cool for 1 hour for the best texture.
Video
Notes
- Store: To prevent muffins from drying out, place in a resealable bag or airtight container and store on a counter for 2-3 days.
- Freeze: In an airtight container for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 275kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 179mg | Fiber: 3g | Sugar: 10g