Cottage Cheese Carrot Cake MuffinsvVegetarianBy Lee FunkePublished 3/16/2025Jump to RecipeEmail RecipeThis post may contain affiliate links.Please read our disclosure policy.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 email me this recipePlus, enjoy weekly doses of recipe inspiration as a bonus!Please enable JavaScript in your browser to complete this form.Email *Send Recipe 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 Top Tips from the Fit Foodie kitchen ️ 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.

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