Carrot Cake Protein Muffins

Carrot Cake Protein Muffins

Description

Bake up a batch of these wholesome and delicious Carrot Cake Protein Muffins for a healthy breakfast or an energizing snack! Packed with nutrient-rich ingredients like blended cottage cheese, rolled oats, and fresh carrots, these moist muffins deliver all the classic flavors of a traditional carrot cake with an extra protein boost.

Ingredients

• 1 cup cottage cheese (blended smooth)

• 2 large eggs

• 2 cups rolled oats (blended into a rough flour)

• 1 cup freshly grated carrots

• 1/3 cup maple syrup or honey (optional sweetener)

• 1 tsp baking powder

• 1.5 tsp ground cinnamon

• 1/2 tsp vanilla extract

• 1/4 cup chopped walnuts (optional, for topping)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners or grease it well with non-stick spray.

2. Blend the Base: In a blender, add the smooth blended cottage cheese, eggs, and rolled oats (blended into a rough flour). Blend until a relatively smooth batter forms.

3. Add Flavor and Mix: Pour the batter into a mixing bowl, then stir in the baking powder, ground cinnamon, vanilla extract, and sweetener (if using).

4. Fold in Carrots: Gently fold in the freshly grated carrots until evenly distributed throughout the batter.

5. Fill Muffin Tin: Divide the batter evenly among the muffin cups. Sprinkle a few chopped walnuts or extra grated carrots on top of each muffin if desired.

6. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Serve: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or stored in an airtight container for meal prep!