Ingredients
Scale
- 1 cup cottage cheese, blended
- 1 cup grated carrots, wrung bone-dry
- 1 1/2 cups oat flour
- 2 large eggs
- 1/4 cup pumpkin seeds, divided
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Wring the grated carrots in a clean kitchen towel until completely dry to avoid soggy muffins.
- In a large bowl, whisk together the eggs, blended cottage cheese, and cinnamon until smooth.
- Stir in the oat flour until just combined, then fold in the dry carrots and half of the pumpkin seeds.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Top each muffin with the remaining pumpkin seeds.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure the carrots are as dry as possible before adding them to the batter.
- Blend the cottage cheese until fully smooth for the best texture.
- Do not overmix the batter once you add the oat flour.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can freeze these muffins for up to 2 months. Thaw at room temperature before eating.
- Add a pinch of nutmeg or ginger for extra warmth if you like.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg