Ingredients
Scale
- 1 cup cottage cheese (blended smooth)
- 2 large eggs
- 2 ripe bananas, mashed
- 1/4 cup maple syrup
- 2 cups rolled oats (blended into a rough flour)
- 1 cup finely grated carrots (squeezed dry)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup raisins or chopped walnuts
Instructions
- Start by pulsing the rolled oats in a blender until they resemble a coarse flour.
- In a large bowl, whisk together the blended cottage cheese, eggs, mashed bananas, and maple syrup until smooth.
- Stir the oat flour, baking powder, cinnamon, and nutmeg into the wet mixture, combining well.
- Gently fold in the dry grated carrots and your choice of raisins or walnuts.
- Preheat your oven to 350°F (175°C).
- Divide the batter evenly into a greased or lined 12-cup muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Store muffins in an airtight container for up to 3 days.
- Freeze extras for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg