Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 22–25 minutes

Ingredients

Dry Ingredients

• 2 cups (180 g) rolled oats, blended into oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt

Wet Ingredients

• 1 cup (225 g) cottage cheese, blended until smooth
• 2 large eggs
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract

Mix-ins

• 1½ cups finely grated carrots (about 2 medium carrots)
• ⅓ cup chopped walnuts or pecans
• ¼ cup raisins (optional)

Optional Topping

• Extra chopped walnuts
• Shredded carrots
• Drizzle of honey or maple syrup

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Instructions

1. Preheat oven to 350°F (175°C).
2. Line or grease a 12-cup muffin pan.
3. Blend oats into a coarse flour.
4. Blend cottage cheese until smooth.
5. Whisk together cottage cheese, eggs, maple syrup, and vanilla.
6. Stir in oat flour, baking powder, baking soda, spices, and salt.
7. Fold in carrots, nuts, and raisins.
8. Fill muffin cups about ¾ full.
9. Sprinkle walnuts on top.
10. Bake for 22–25 minutes or until a toothpick comes out clean.
11. Cool for 10 minutes before serving.

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Nutrition (Approximate)

Per muffin (12 muffins total)

Nutrition varies depending on the sweetener, nuts, and raisins used.

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Storage

• Room temperature: 2 days
• Refrigerator: Up to 5 days
• Freezer: Up to 3 months

Reheat in the microwave for 20–30 seconds.

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Variations

Extra Protein

Add:

• 1 scoop (25–30 g) vanilla protein powder
• 2–4 tbsp milk if the batter becomes too thick

Protein increases to approximately 10–12 g per muffin.

Gluten-Free

Use certified gluten-free oats.

Dairy-Free

Replace cottage cheese with dairy-free yogurt or blended silken tofu.

No Added Sugar

Skip the maple syrup and use very sweet grated carrots plus raisins.

Lower Fat

Omit the nuts.

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Frequently Asked Questions

Can I use quick oats?

Yes. Blend them the same way.

Can I use oat flour instead?

Yes. Use 2 cups oat flour.

Do I have to blend the cottage cheese?

Blending gives a smoother texture, but it’s optional.

Can I make mini muffins?

Yes. Bake for 12–15 minutes.

Can I make these into a loaf?

Yes. Bake in a loaf pan at 350°F (175°C) for 40–50 minutes.

Can I add pineapple?

Yes. Use ¼ cup well-drained crushed pineapple.

Can I replace carrots with zucchini?

Yes. Squeeze excess moisture from the zucchini first.

Can I freeze them?

Yes. Freeze individually wrapped muffins for up to 3 months.

Why are my muffins dense?

Common causes include:

• Overmixing the batter
• Using too much oat flour
• Overbaking

How do I know they’re done?

Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter.