Soft, moist, naturally sweet muffins packed with protein, warm carrot cake spices, and hearty oats. Great for breakfast, snacks, or post-workout fuel.

Yield

12 muffins

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Ingredients

Dry Ingredients

• 1½ cups rolled oats (or oat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger (optional but recommended)
• ¼ tsp salt

Wet Ingredients

• 1 cup cottage cheese
• 2 large eggs
• ⅓ cup maple syrup or honey
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk (or any milk)

Add-Ins

• 1½ cups finely grated carrots
• ¼ cup raisins (optional)
• 2 tbsp chopped walnuts or pecans (optional)

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Optional Protein Boost

• 1 scoop vanilla or unflavored protein powder
  (reduce oats by 2–3 tbsp if batter gets too thick)

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Instructions

1. Prep the Oven

Preheat oven to:

• 350°F (175°C)

Line a muffin tray with paper liners or lightly grease.

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2. Blend the Cottage Cheese Base

In a blender or food processor, add:

• cottage cheese
• eggs
• maple syrup
• vanilla
• milk

Blend until smooth and creamy (this removes cottage cheese texture and makes muffins fluffy).

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3. Mix Dry Ingredients

In a large bowl combine:

• oats (or oat flour)
• baking powder
• baking soda
• cinnamon
• nutmeg
• ginger
• salt

Stir well.

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4. Combine Batter

Add blended wet mixture into dry ingredients.

Mix until just combined.

Fold in:

• grated carrots
• raisins (if using)
• nuts (if using)
• protein powder (if using)

Do not overmix.

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5. Fill Muffin Tray

Divide batter evenly into 12 muffin cups.

Fill about:

• ¾ full

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6. Bake

Bake for:

• 18–22 minutes

Check doneness by inserting a toothpick:

• should come out clean or with light crumbs

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7. Cool

Let muffins cool:

• 10 minutes in pan
• then transfer to wire rack

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Texture & Flavor Notes

• Soft and moist like carrot cake
• Slight tang from cottage cheese
• Naturally sweet, not overly sugary
• Hearty oat texture instead of flour heaviness

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Estimated Protein Content

Depending on ingredients:

$8\text{–}12\text{ g protein per muffin}$8–12 g protein per muffin

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Storage

Refrigerator

• Store up to 5 days in airtight container

Freezer

• Freeze up to 2 months
• Reheat in microwave for 20–30 seconds

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Serving Ideas

Enjoy with:

• Greek yogurt drizzle
• nut butter
• extra cinnamon
• coffee or tea
• smoothie bowl side

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Tips for Best Results

• Blend cottage cheese fully for smoother muffins
• Finely grate carrots for softer texture
• Don’t overbake or they’ll dry out
• Let them cool fully before storing to avoid sogginess

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Variations

Cream Cheese Style Muffins

Add:

• cream cheese swirl on top before baking

Apple Carrot Version

Add:

• grated apple + reduce maple syrup slightly

Extra Protein Version

Add:

• extra scoop protein powder + 1–2 tbsp milk

Gluten-Free Version

Use:

• certified gluten-free oats only