Ingredients:
• 200 g non-fat cottage cheese
• ½ cup rolled oats (60 g)
• 2 tbsp honey
• 1 tsp cinnamon
• 1 medium carrot, finely grated
• 2–3 tbsp toasted walnuts (for topping)
(You can also use pecans or almonds if you prefer.)
Instructions:
Blend cottage cheese until completely smooth.
Add oats, honey and cinnamon.
Blend again until the mixture becomes creamy.
Stir in the grated carrot.
Divide the batter between muffin liners (fill about ¾ full).
Bake at 350°F / 180°C for 20–25 minutes.
Once baked, sprinkle toasted walnut pieces on top while still warm.
Let them cool slightly… and enjoy the soft fluffy texture.
Why people love these muffins
naturally sweetened
flour-free recipe
high in protein
naturally moist from carrots
perfect for breakfast or healthy snacks.