Description
Carrot walnut cottage cheese muffins deliver a wholesome breakfast treat that brings serious comfort to your morning routine. Baked with love and packed with nutritious ingredients, these muffins turn your kitchen into a warm, delicious haven that nourishes both body and soul.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ cups grated carrot
- 1 cup cottage cheese
- 2 large eggs
Supporting Ingredients:
- ½ cup chopped walnuts
- ⅓ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
Spices and Leavening Agents:
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Grab a large mixing bowl and whisk 1 cup cottage cheese, 2 large eggs, ⅓ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract until smooth and well combined.
- Fold 1 ½ cups grated carrots and ½ cup chopped walnuts into the wet mixture, creating a textured batter.
- In a separate bowl, thoroughly blend 1 ½ cups all-purpose flour, 1 ½ tsp ground cinnamon, ½ tsp ground ginger, 1 ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.
- Gently pour dry ingredients into wet ingredients, stirring with a spatula until ingredients are just incorporated. Stop mixing as soon as no flour streaks remain.
- Preheat your oven to 350°F and prepare a 12-cup muffin tin with cooking spray or paper liners.
- Distribute batter evenly across muffin cups, filling each about ¾ full.
- Bake at 350°F for 20-22 minutes, checking doneness with a toothpick inserted into center that should come out clean.
- Remove muffins from oven and allow them to rest in the pan for 5 minutes.
- Transfer muffins to a wire rack and let them cool completely before serving.
Notes
- Grate carrots finely to ensure even moisture distribution and prevent dry spots in the muffins.
- Toast walnuts briefly before adding to enhance their nutty flavor and prevent sogginess in the batter.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free blend, which maintains the same texture and rise.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation and quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 172 kcal
- Sugar: 7 g
- Sodium: 134 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 44 mg