Description
Moist, protein-packed, and warmly spiced muffin-cakes made without flour. Perfect for a healthy breakfast or snack on the go. Naturally gluten-free and full of wholesome flavor.
Ingredients
Scale
- 2 medium carrots, finely grated
- 2 large eggs
- ½ cup cottage cheese or Greek yogurt
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch of salt
- Optional: 2 tablespoons chopped walnuts or raisins
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with parchment liners or lightly grease it.
- In a bowl, whisk the eggs, cottage cheese or yogurt, honey, and vanilla until smooth.
- Stir in the cinnamon, ginger, nutmeg, and salt until evenly combined.
- Fold in the grated carrots and optional nuts or raisins with a spatula.
- Spoon the batter into muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a rack to cool completely before serving.
Notes
Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. These muffins also freeze well for up to 3 months. Serve warm with a drizzle of honey or a dollop of yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American