Yield

12 standard muffins

Prep Time

15 minutes

Bake Time

20–25 minutes

Total Time

35–40 minutes

Ingredients

• 1 cup cottage cheese, blended until smooth
• 2 large eggs
• 2 ripe bananas, mashed
• ¼ cup maple syrup
• 2 cups rolled oats, blended into a coarse flour
• 1 cup finely grated carrots, squeezed dry
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ cup raisins or chopped walnuts
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Optional Add-Ins

• 2 tablespoons chia seeds
• 2 tablespoons ground flaxseed
• ¼ cup unsweetened shredded coconut
• ¼ cup chopped pecans
• ¼ cup mini dark chocolate chips

Equipment

• Muffin tin (12-cup)
• Muffin liners or cooking spray
• Blender or food processor
• Mixing bowls
• Measuring cups and spoons

Instructions

Step 1: Prepare Oven

• Preheat oven to 350°F (175°C).
• Line a 12-cup muffin pan with paper liners or lightly grease.

Step 2: Blend Wet Ingredients

In a blender or large bowl combine:

• Cottage cheese
• Eggs
• Mashed bananas
• Maple syrup
• Vanilla extract

Blend until smooth.

Step 3: Add Dry Ingredients

Stir in:

• Oat flour
• Baking powder
• Cinnamon
• Nutmeg
• Salt

Mix until fully combined.

Step 4: Fold in Carrots

Gently fold in:

• Grated carrots
• Raisins or walnuts

Do not overmix.

Step 5: Fill Muffin Cups

• Divide batter evenly among 12 muffin cups.
• Fill each about ¾ full.

Step 6: Bake

Bake for:

• 20–25 minutes

The tops should be lightly golden and a toothpick inserted into the center should come out clean.

Step 7: Cool

• Cool in pan for 5 minutes.
• Transfer to a wire rack to cool completely.

Nutrition Information

Approximate per muffin (using raisins)

With Walnuts Instead of Raisins

Allergen Information

Contains

• Milk (cottage cheese)
• Eggs

May Contain

• Tree nuts (if using walnuts or pecans)

Gluten-Free Option

Use certified gluten-free oats.

Dairy-Free Option

Substitute cottage cheese with a thick dairy-free yogurt.

Nut-Free Option

Use raisins instead of walnuts and avoid other nuts.

Storage

Room Temperature

• Up to 2 days in an airtight container.

Refrigerator

• Up to 5 days.

Freezer

• Up to 3 months.
• Wrap individually and store in freezer bags.

Serving Ideas

• Drizzle with a little honey or maple syrup.
• Spread with almond butter or peanut butter.
• Serve with Greek yogurt.
• Enjoy alongside coffee or tea.

Frequently Asked Questions

Q: Can I use quick oats?

Yes. Blend them just as you would rolled oats.

Q: Can I skip the bananas?

Yes. Replace with 1 cup unsweetened applesauce or pumpkin puree.

Q: Why squeeze the carrots dry?

Extra moisture can make the muffins dense and gummy.

Q: Can I make these in a blender only?

Yes. Blend all ingredients except carrots and raisins/walnuts, then fold those in by hand.

Q: How can I increase the protein?

Add:

• ½ cup vanilla protein powder
• ¼ cup Greek yogurt
• Extra egg white

Q: Are these suitable for meal prep?

Absolutely. They freeze and reheat very well.

Q: Can I make mini muffins?

Yes. Bake at 350°F (175°C) for 10–12 minutes.

Q: Can I reduce the sweetness?

Yes. Omit the maple syrup if your bananas are very ripe.

Baker’s Tips

✔ Use very ripe bananas for the sweetest flavor.
✔ Blend oats only to a rough flour for better texture.
✔ Don’t overmix after adding carrots.
✔ Let muffins cool completely before storing.
✔ Toast walnuts before adding for richer flavor.