These cottage cheese carrot cake muffins are topped with a homemade streusel and a sweetened whipped cottage cheese drizzle. They pack 7g protein per muffin, so you truly can have your carrot cake and eat it, too 😋
We’re on an absolute ROLL with blended cottage cheese over here in the Fit Foodie kitchen, and these carrot cake muffins are our latest obsession. They’re super moist and flavorful — you’re going to absolutely love the protein streusel topping and sweetened cottage cheese drizzle 🥰
This muffin batter is thicker than your average muffin batter: The batter has the same consistency as a thick pancake batter. It should easy to stir, but not be pourable. If the batter seems entirely TOO thick and sticky, add 1 tablespoon of almond milk at a time until the batter is easy to stir.
Don’t skip removing the moisture from the shredded carrots: To do so, place the shredded carrots in a paper towel or tea towel. Twist the towel over the sink to release moisture.
Choosing the right oil: If you don’t have avocado oil, we tested this recipe with coconut oil, too. It worked great.
Each muffin packs 7g of protein thanks to these protein-rich ingredients:
- Protein powder: we used vanilla protein powder in the streusel topping.
- Blended cottage cheese: you’ll find blended cottage cheese in both the muffin batter and the maple cottage cheese drizzle on top.
- Eggs: 2 eggs is all you’ll need in this muffin batter.
- Oats: rolled oats pack protein and amazing texture in the streusel topping.
You’ll ❤️ the whipped cottage cheese drizzle
Since you’re already blending cottage cheese for the muffins themselves, why not whip a lil extra for the cottage cheese drizzle. While it’s optional, we definitely recommend it for the ultimate carrot cake experience. All you need is blended cottage cheese and a little sweetener (we used maple syrup).
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
More Carrot Cake Recipes
5 Stars
Garden of Life Whey Protein Powder
21g protein // 2g sugar// 120 calories// $2.50 per serving// gluten-free// non GMO // grass-fed // organic
Let muffins cool completely and store in an airtight container in a cool, dark place for up to 3 days. Or, store in the fridge for up to 5 days.
Can you freeze these muffins?
Freezing these muffins is super simple. We recommend holding off on glazing them until after you’ve frozen and thawed them:
- Let muffins cool completely.
- Place in a freezer safe bag, and seal.
- Freeze for up to 3 months.
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Preheat the oven to 350℉ and line a muffin tin with paper liners. Set aside.
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Prepare the streusel topping. Add the rolled oats, flour, protein powder, brown sugar, walnuts, butter, maple syrup, cinnamon, and vanilla extract to a mixing bowl. Use a fork and cut the ingredients together until a crumbly texture forms. This may take a few minutes. Set aside for later.
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Remove any excess moisture from the shredded carrots by placing them in a paper towel or tea towel. Twist the towel over the sink to release moisture.
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Next, add the flour, baking powder, cinnamon, ginger, cloves, nutmeg, salt, and carrots into a bowl and mix together. Set aside.
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In a separate bowl, mix the wet ingredients.
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Slowly add the dry ingredients to the wet and stir using a rubber spatula until combined.
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Scoop 3 tablespoons of batter into each lined muffin well. Then, top each muffin with 1-2 tablespoons of struesel topping.
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Bake the muffins for 18 minutes. Remove the muffins from the oven if a toothpick inserted into the middle comes out clean.
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Let the cake cool for 10 minutes. Mix the cottage cheese drizzle in a bowl.
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Remove the cake from the baking dish and serve with cottage cheese drizzle.
- The batter has the same consistency as a thick pancake batter. It should not be pourable.
- If the batter seems too thick and sticky, add 1 tablespoon of almond milk at a time until the batter is easy to stir.
- If you don’t have avocado oil, we tested this recipe with coconut oil, too. It worked great.
Calories: 273 kcal, Carbohydrates: 34 g, Protein: 7 g, Fat: 12 g, Fiber: 2 g, Sugar: 17 g
Nutrition information is automatically calculated, so should only be used as an approximation.
