Easy Protein-Packed Carrot Muffins
These protein-packed carrot muffins are soft, lightly sweetened, and packed with wholesome ingredients. A quick and easy blender recipe perfect for breakfast prep or snacks!
Equipment
Ingredients
- 1 ½ cups oat flour or blend rolled oats into a fine flour
- 1 cup grated carrots about 2 medium carrots
- 2 eggs can sub flax eggs
- ½ cup cottage cheese or plain greek yogurt
- ¼ cup avocado oil or olive oil, melted butter
- 1 tablespoon vanilla extract
- 2 tablespoon maple syrup can omit for littles <2 yo or use ¼ cup for more sweet
- 1 tablespoon ground flaxseed optional, for extra fiber and omega-3s
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven – Set your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
- Blend wet ingredients – In a blender, combine eggs, cottage cheese, avocado oil, vanilla extract, and maple syrup. Blend until smooth.
- Mix dry ingredients – In a large bowl, whisk together oat flour, grated carrots, ground flaxseed, cinnamon, baking powder, and baking soda.
- Combine wet & dry – Pour the blended wet ingredients into the dry ingredients. Stir gently until just combined (the batter will be thick!).
- Fill muffin cups – Evenly divide the batter among the 12 muffin cups (or 16 if making smaller muffins).
- Bake – Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy – Let cool for a few minutes before serving.
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