Ingredients
Scale
- 1 cup cottage cheese (blended)
- 1 large egg
- 1 cup grated carrots (squeezed bone-dry)
- ½ cup oat flour
- 1 tsp cinnamon
- 1 tbsp raisins
Instructions
- Dry the grated carrots thoroughly by wringing them out in a paper towel until they feel like dry tinder.
- Combine cottage cheese, egg, grated carrots, oat flour, cinnamon, and raisins in a mixing bowl until a thick batter forms.
- Preheat oven to 350°F (175°C).
- Scoop batter into mini-muffin tins, filling each cup about three-quarters full.
- Bake for 18 minutes or until golden and a toothpick inserted comes out clean.
- Cool slightly before removing from tins. Enjoy warm or store for later.
Notes
- Ensure carrots are thoroughly dried to prevent sogginess.
- Great for meal prep—store in an airtight container.
- Kids love these as a healthy snack alternative.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 45
- Sugar: 2g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg