All the cozy flavor of carrot cake—without the sugar crash.
Hey there!
If you love carrot cake but want something lighter for breakfast or snack time, these Carrot Walnut Cottage Cheese Muffins are just the thing.
They’re soft, lightly sweet, full of warm spices, and the chopped walnuts add a great little crunch.
The cottage cheese keeps them extra moist, and you don’t even notice it’s in there. Super simple, super satisfying. Let’s bake!
🥣 What You’ll Need
- 1 cup cottage cheese (full-fat, small curd)
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil (or butter), cooled
- 1 tsp vanilla extract
- 1 1/2 cups grated carrot (about 2 medium carrots)
- 1/2 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
🧁 Why I Love This Recipe
This recipe came from my love of carrot cake—but I wanted something I could eat before noon without a frosting coma. These muffins have that same warm spice and cozy feel, but they’re made with better-for-you ingredients.
- Super moist thanks to the carrots and cottage cheese
- Naturally sweetened with maple syrup
- Packed with texture from carrots and walnuts
- Freezer-friendly and great on-the-go
- One bowl and no fancy tools needed
🍽️ Makes & Time
- Makes: 12 muffins
- Prep Time: 15 minutes
- Bake Time: 20–22 minutes
- Total Time: 35–40 minutes
🔬 Macros (Per Muffin – Estimated)
- Calories: 180
- Protein: 6g
- Carbs: 17g
- Fat: 9g
- Fiber: 2g
- Sugar: 7g
👩🔬 Why This Recipe Works (Quick Science)
- Grated carrots give the muffins natural moisture and sweetness.
- Cottage cheese adds protein and keeps the texture light and tender.
- Maple syrup adds sweetness with more flavor depth than sugar.
- Chopped walnuts give great crunch and healthy fats.
- Cinnamon and ginger bring that classic warm carrot cake flavor.
- Baking soda + acid from maple syrup gives the muffins a nice rise.
❌ Common Mistakes
- Using pre-shredded carrots – They’re too dry. Grate them fresh.
- Overmixing – Can make muffins tough. Stir until just combined.
- Hot coconut oil – It can cook the eggs. Always let it cool.
- Skipping the muffin liners – These muffins are moist and like to stick without them.
🍴 What to Serve With
- A cup of chai or black coffee
- A dollop of Greek yogurt with honey
- Sliced fruit
- A hard-boiled egg or peanut butter toast for extra protein
❓ FAQ
Q: Can I use applesauce instead of oil?
A: Yep! Use 1/4 cup unsweetened applesauce instead of coconut oil for a lower fat version.
Q: Can I leave out the walnuts?
A: Totally! Or swap them with pecans, sunflower seeds, or raisins.
Q: Is the cottage cheese taste noticeable?
A: Not at all. It blends right in—you’ll only notice how moist the muffins are.
🧰 Tools You’ll Need
- 12-cup muffin tin
- Paper liners or nonstick spray
- Large mixing bowl
- Whisk
- Spatula
- Grater
- Measuring cups and spoons
👩🍳 Step-by-Step Instructions
Step 1: Mix the Wet Ingredients
In a large bowl, whisk together:
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup melted and cooled coconut oil
- 1 tsp vanilla extract
Step 2: Add Carrots and Walnuts
Stir in:
- 1 1/2 cups finely grated carrot
- 1/2 cup chopped walnuts
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Step 4: Combine Wet and Dry
Pour the dry mixture into the wet mixture and gently stir with a spatula until just combined. Don’t overmix.
Step 5: Fill Muffin Tin and Bake
Scoop batter into a greased or lined 12-cup muffin tin. Bake at 350°F (175°C) for 20–22 minutes, or until a toothpick comes out clean.
Step 6: Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool completely.
🧊 Leftovers & Storage
- Room temp: Store in a sealed container for 2 days
- Fridge: Keeps for 5–6 days
- Freezer: Wrap individually and freeze up to 2 months. Microwave to reheat for 20–30 seconds
💬 Wrap Up
That’s it—your new favorite muffin is ready to go! These are healthy enough for breakfast and tasty enough to satisfy your sweet tooth. Give them a try and drop a comment below to let me know how they turn out or if you have questions. Happy baking! 🥕🧁
