Cottage Cheese Carrot Cake Muffins
These Cottage Cheese Carrot Cake Muffins are soft, spiced, and naturally sweetened—with hidden protein from blended cottage cheese. Great on their own or topped with cream cheese icing, they’re perfect for meal prep, spring brunch, or just a better-than-average snack.
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SERVINGS: 9
Ingredients
Muffin Base:
- 1 cup carrots grated
- 1/4 cup cottage cheese blended for smoothness, if needed
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup or sweetener of choice, adjust to taste
- 1 teaspoon vanilla extract
- 3/4 cup 1:1 gluten free flour or AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- Optional mix-ins: 1/4 cup chopped walnuts raisins, or shredded coconut
Cream Cheese Icing:
- 4 oz light cream cheese softened
- 2 tbsp honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup white chocolate melted
Instructions
Enable step-by-step mode- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease
- In large bowl, mix the blended cottage cheese, eggs, applesauce, maple syrup, and vanilla extract until smooth
- Fold in the grated carrots.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined; Do not overmix
- Gently fold in any add-ins, like walnuts or raisins
- Divide the batter evenly among the muffin cups, filling about 3/4 of the way
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean
- While the muffins are in the oven, make your icing by combining all ingredients into a small bowl and mixing with a hand mixer until smooth
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely
- Top each muffin with your icing and enjoy!!