High-Protein Carrot Cake Oat & Cottage Cheese Muffins
Soft, moist, naturally sweetened muffins packed with protein and fiber. Great for breakfast, meal prep, or post-workout snacks.
Yield
12 standard muffins
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger powder
- Pinch of salt
Wet Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1/4 cup Greek yogurt
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
Add-ins
- 1 1/2 cups finely grated carrots
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tbsp raisins (optional)
Optional Protein Boost
Add ONE of these:
- 1 scoop vanilla protein powder
- 2 tbsp hemp hearts
- 2 tbsp collagen peptides
If using protein powder, add:
- 2–3 tbsp milk to maintain moisture.
Equipment
- Blender or food processor
- Muffin pan
- Muffin liners or cooking spray
Step-by-Step Instructions
1. Prep the Oven
Preheat oven to:
- 175°C (350°F)
Line or grease a 12-cup muffin tin.
2. Blend the Oats
Add rolled oats to a blender.
Blend until they resemble coarse oat flour.
You can leave some texture for heartier muffins.
3. Blend the Wet Ingredients
Add to blender:
- Cottage cheese
- Eggs
- Greek yogurt
- Maple syrup
- Vanilla
Blend until smooth and creamy.
4. Combine Batter
In a bowl, mix:
- Ground oats
- Baking powder
- Baking soda
- Spices
- Salt
Pour in blended wet mixture.
Fold in:
- Grated carrots
- Nuts
- Raisins
Do not overmix.
5. Rest the Batter
Let batter sit for:
- 5 minutes
The oats absorb moisture and improve texture.
6. Fill Muffin Cups
Fill each cup about:
- 3/4 full
Optional topping:
- Sprinkle oats
- Chopped nuts
- Cinnamon
7. Bake
Bake for:
- 18–24 minutes
They’re done when:
- Tops are lightly golden
- Toothpick comes out mostly clean
8. Cool
Cool in pan for:
- 5 minutes
Then transfer to a wire rack.
Texture improves as they cool.
Cream Cheese Protein Frosting (Optional)
Mix:
- 2 oz cream cheese
- 2 tbsp Greek yogurt
- 1 tbsp protein powder
- Small drizzle maple syrup
- Vanilla
Spread lightly on cooled muffins.
Approximate Macros (Per Muffin)
Without frosting.
Estimated:
- Calories: 140–170
- Protein: 9–12g
- Carbs: 12–15g
- Fat: 5–7g
- Fiber: 2–3g
Storage
- Fridge: up to 5 days
- Freeze: up to 2 months
Reheat:
- Microwave 15–20 seconds
- Or toaster oven for crisp edges
Tips for Best Texture
For extra moist muffins
Use freshly grated carrots.
For sweeter muffins
Add:
- 1 mashed banana
OR - 2 extra tbsp maple syrup
For bakery-style domes
Bake first 5 minutes at:
- 220°C (425°F)
Then reduce to:
- 175°C (350°F)
For denser protein muffins
Add:
- Extra scoop protein powder
- Reduce oats slightly
