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Cottage Cheese Carrot Cake Muffins

Cottage cheese carrot cake muffins.
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These Cottage Cheese Carrot Cake Muffins have 10 grams of protein each! They’re soft, spiced, and perfect for brunch or busy mornings. Naturally sweetened, extra moist, and incredibly easy to make! 

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 2/3 cup olive oil
  • 1/2 cup of whipped cottage cheese
  • 2 teaspoons vanilla extract
  • 2 2/3 cups finely grated carrots

Frosting Ingredients

  • 3 cups whipped cottage cheese
  • 1/4 cup – 1/2 cup of powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°
  2. Spray the muffin pan tray with a nonstick cooking spray. We used a jumbo muffin tray.
  3. In a small bowl, combine flour, baking soda, baking powder, cinnamon and salt together. Set aside.
  4. In a large bowl, whisk together the sugar and eggs until smooth. Add whipped cottage cheese, oil and vanilla. Whisk until smooth and creamy.
  5. Stir in the dry ingredients until combined. Fold in the shredded carrots with a spatula. 
  6. Pour batter evenly into the greased muffin tray. 
  7. Bake for  20-25 minutes or until a tester in the center comes out clean. Allow muffins to cool completely before frosting. 

Nutrition

Find it online: https://cottagecheeserecipes.com/cottage-cheese-carrot-cake-muffins/