Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Total Time: 40 minutes

Ingredients

Dry Ingredients

• 1½ cups oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

Wet Ingredients

• 1 cup cottage cheese, blended until smooth
• 2 large eggs
• ¼ cup honey or maple syrup
• 2 tablespoons avocado oil or melted coconut oil
• 1 teaspoon vanilla extract

Mix-Ins

• 1 cup grated carrots (wrung dry with a clean towel)
• 2 tablespoons ground flaxseed (optional)
• ¼ cup raisins (optional)

Topping

• 2 tablespoons pumpkin seeds (pepitas)
• Optional: sunflower seeds, rolled oats, or a sprinkle of cinnamon

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Instructions

Step 1: Preheat

• Preheat oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2: Prepare the Wet Ingredients

1. Blend the cottage cheese until smooth.
2. In a large bowl, whisk together:
   • Blended cottage cheese
   • Eggs
   • Honey or maple syrup
   • Oil
   • Vanilla

Step 3: Mix the Dry Ingredients

In another bowl, whisk together:

• Oat flour
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Ginger
• Salt

Step 4: Combine

• Add the dry ingredients to the wet ingredients.
• Stir just until combined.
• Fold in the grated carrots, flaxseed, and raisins (if using). Avoid overmixing.

Step 5: Fill the Muffin Cups

• Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
• Sprinkle pumpkin seeds on top.

Step 6: Bake

• Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Approximate Nutrition (Per Muffin)

Nutrition will vary depending on the exact ingredients and optional add-ins.

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Nut Information

Contains tree nuts or peanuts?

• No. The base recipe is naturally free of tree nuts and peanuts.

Contains seeds?

• Yes, pumpkin seeds (pepitas) are included. Seeds are generally not classified as tree nuts, but some individuals with seed allergies should avoid them.

Other allergens

• Milk (cottage cheese)
• Eggs

Nut-Free Version

• Keep the pumpkin seeds, if tolerated, or replace them with rolled oats.
• Omit any walnuts or pecans if you choose to add them.
• Check oat flour labels if baking for someone with multiple food allergies, as cross-contact can occur during processing.

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Storage

• Room temperature: Up to 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Up to 3 months. Wrap individually and store in a freezer-safe bag or container.
• To reheat: Microwave for 20–30 seconds or warm in a 300°F (150°C) oven for 5–8 minutes.

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Variations

• Add ¼ cup chopped walnuts or pecans (only if nut allergies are not a concern).
• Stir in ¼ cup unsweetened shredded coconut.
• Mix in orange zest for a bright citrus flavor.
• Add ½ teaspoon ground cardamom for extra warmth.
• Fold in mini dark chocolate chips for a dessert-style muffin.

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Questions & Answers

Q: Can I use regular flour instead of oat flour?
A: Yes. Substitute with 1½ cups all-purpose flour. The muffins will have a lighter texture but slightly less fiber.

Q: Can I make these gluten-free?
A: Yes. Use certified gluten-free oat flour and verify that your baking powder and other ingredients are gluten-free.

Q: Why do I need to squeeze the carrots dry?
A: Removing excess moisture helps prevent dense or gummy muffins while still keeping them moist.

Q: Can I use Greek yogurt instead of cottage cheese?
A: Yes. Use an equal amount of plain Greek yogurt. The muffins will have a slightly tangier flavor and similar protein content.

Q: Can I make these without eggs?
A: Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes). The texture will be a bit softer.

Q: How can I increase the protein?
A: Add 1–2 scoops (about 25–50 g) of unflavored or vanilla protein powder. If the batter becomes too thick, add 2–4 tablespoons of milk to loosen it.