Ingredients
Scale
- 2 medium carrots (grated)
- 2 large eggs
- ½ cup cottage cheese (or Greek yogurt)
- 1 ½ cups rolled oats (or oat flour)
- 2–3 tbsp honey or maple syrup (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- Pinch of salt
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin or grease lightly.
- Mix carrots, eggs, cottage cheese, honey, vanilla, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Add oats gradually. Fold in nuts if using.
- Divide batter evenly into muffin cups (2/3 full).
- Bake 20–25 minutes until a toothpick comes out clean.
- Cool in pan briefly, then transfer to wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Freeze extras for quick snacks.
- Adjust sweetness with more honey if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg