Name: Carrot Cake Oat & Cottage Cheese Muffins – Healthy High-Protein Breakfast Treat
Ingredients: 1½ cups rolled oats (or oat flour); 1 cup cottage cheese (small curd recommended); 2 large eggs; ½ cup honey or maple syrup; ¼ cup melted coconut oil or vegetable oil; 1 cup finely grated carrots; 1 teaspoon vanilla extract; 1½ teaspoons baking powder; 1 teaspoon baking soda; 1½ teaspoons ground cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon salt; ½ cup chopped walnuts or pecans; ¼ cup raisins; ¼ cup shredded coconut; Mini chocolate chips; Cream cheese drizzle; Rolled oats; Chopped nuts

Ingredients

Scale

For the Muffins:

1½ cups rolled oats (or oat flour)
1 cup cottage cheese (small curd recommended)
2 large eggs
½ cup honey or maple syrup
¼ cup melted coconut oil or vegetable oil
1 cup finely grated carrots
1 teaspoon vanilla extract
1½ teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Optional Add-Ins:

½ cup chopped walnuts or pecans
¼ cup raisins
¼ cup shredded coconut
Mini chocolate chips

Optional Topping:

Cream cheese drizzle
Rolled oats
Chopped nuts

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2:

If using whole oats, blend them in a food processor until they form a fine flour. Set aside.

Step 3:

In a large bowl, whisk together cottage cheese, eggs, honey (or maple syrup), melted oil, and vanilla extract until smooth.

Step 4:

Add oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix gently until just combined. Fold in grated carrots and optional add-ins.

Step 5:

Divide batter evenly into muffin cups. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool before serving.

Notes

Because these muffins are high in moisture from carrots and cottage cheese, allow them to cool fully before storing. This prevents sogginess and helps them set properly.