Ingredients
Scale
- 1 cup cottage cheese
- 1 cup shredded carrots
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup golden raisins
- 1/4 cup chopped walnuts (optional)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the cottage cheese, shredded carrots, eggs, and vanilla extract.
- In another bowl, mix the dry ingredients: oats, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Avoid overmixing.
- Fold in the golden raisins and walnuts, if using.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins completely before serving or storing.
Notes
For best texture, let the cottage cheese sit at room temperature before mixing. Muffins can be frozen individually for convenience; simply reheat in the microwave for a quick snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: muffins, healthy snacks, carrot cake, cottage cheese, breakfast