Description

Carrot Walnut Cottage Cheese Muffins are moist, wholesome, and protein-packed, combining the natural sweetness of carrots, nutty crunch of walnuts, and creamy richness from cottage cheese. Perfect for breakfast, snacking, or a grab-and-go treat, these muffins are both hearty and nutritious.

Ingredients

Scale

1 ¾ cups all-purpose flour (or half whole wheat flour)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ cup brown sugar
1 cup cottage cheese
2 large eggs
¼ cup olive oil (or melted butter)
1 tsp vanilla extract
1 ½ cups grated carrots (about 2–3 medium carrots)
¾ cup walnuts, chopped and toasted

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
In a blender or food processor, blend cottage cheese, eggs, oil, and vanilla until smooth.
Pour wet mixture into dry ingredients and gently fold until just combined.
Fold in grated carrots and walnuts.
Divide batter evenly among muffin cups, filling about ¾ full.
Bake for 20–24 minutes, or until golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use half whole wheat flour for extra fiber.
Add raisins or dried cranberries for extra sweetness.
Top with a sprinkle of oats or coarse sugar before baking for texture.
For a dairy-free option, use plant-based yogurt in place of cottage cheese.
These muffins freeze well for up to 2 months.

Prep Time: 12 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack, Healthy Baking
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 9g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 7g
Cholesterol: 45mg

Keywords: carrot walnut cottage cheese muffins, healthy carrot muffins, high protein muffins, carrot cottage cheese bake, breakfast muffins with carrots