🥕 Carrot Cake Protein Muffins
These Carrot Cake Protein Muffins are soft, moist, naturally sweet, and packed with oats, cottage cheese, carrots, and protein.
They make an easy high-protein breakfast, snack, or meal-prep option with all the warm cinnamon and carrot cake flavors you love.
Soft and moist carrot cake protein muffins packed with oats, carrots, cottage cheese, and walnuts.
🛒 Ingredients
- 1 cup cottage cheese, blended until smooth
- 2 large eggs
- 2 cups rolled oats, blended into a rough flour
- 1 cup finely grated carrots
- ½ cup vanilla protein powder
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup chopped walnuts or pecans
- 2–3 tbsp milk, if needed
👩🍳 Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin pan or add muffin liners.
Blend the cottage cheese until completely smooth and creamy.
Blend the rolled oats into a coarse oat flour.
In a large bowl, whisk together the blended cottage cheese, eggs, maple syrup or honey, and vanilla extract.
Add the oat flour, protein powder, cinnamon, ginger, baking powder, baking soda, and salt. Stir until combined.
Fold in the finely grated carrots and most of the chopped walnuts or pecans. If the batter is too thick, add 2–3 tablespoons of milk.
Divide the batter evenly among the 12 muffin cups and sprinkle the remaining walnuts or pecans over the tops.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out mostly clean.
Let the muffins cool in the pan for 5–10 minutes before removing them. Serve warm or allow them to cool completely for meal prep.
Finely grated carrots blend into the batter more evenly and help keep the muffins moist. Avoid overbaking them, especially when using protein powder, as this can make the muffins dry.
