Carrot Raisin Cottage Cheese Muffins
These muffins offer a wholesome twist packed with fiber-rich carrots and sweet raisins, combining creamy cottage cheese for a nutritious and tasty breakfast treat.
Equipment
- 1 muffin tin lined with paper liners
- 2 bowls one large and one medium
Ingredients
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/3 cup coconut sugar or sweetener of choice
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup grated carrots
- 1/2 cup raisins
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix cottage cheese, eggs, melted coconut oil, coconut sugar, and vanilla extract until well combined.
- In another bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, ground ginger, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the grated carrots and raisins gently.
- Divide batter evenly among muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- Store muffins in an airtight container for up to 3 days.
- Can be frozen for longer storage.
- Substitute raisins with chopped nuts for variation.