Carrot Chocolate Chip Protein Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
2 cups grated carrot (do not squeeze moisture out)
02 -
2 large eggs
03 -
¼ cup avocado oil
04 -
1 cup cottage cheese (either low fat or full fat, not fat free)
05 -
⅓ cup packed light brown sugar
06 -
2 teaspoons vanilla
→ Dry Ingredients
07 -
1 teaspoon baking powder
08 -
½ teaspoon baking soda
09 -
2 teaspoons ground cinnamon
10 -
⅓ cup ground flax
11 -
1¼ cups whole wheat flour
12 -
⅓ cup chocolate chips
# Instructions:
01 -
Heat the oven to 375℉. Line 11 compartments of a standard muffin tin with paper liners or grease with oil spray.
02 -
Add the grated carrot, eggs, cottage cheese, oil, brown sugar, and vanilla to a blender. Blend until all the ingredients are combined and very smooth. Carrots should be completely pureed.
03 -
Pour the contents of the blender into a medium mixing bowl. Add the baking powder, baking soda, and cinnamon to the bowl and whisk into the carrot mixture.
04 -
Add the ground flax, whole wheat flour and chocolate chips to the bowl. Stir until the dry ingredients are just incorporated into the batter. Careful not to over mix!
05 -
Use a 1/4 cup measuring cup or scoop to divide the batter into the 11 prepared muffin cups and top each one with a few more chocolate chips, if you'd like.
06 -
Bake until the tops are lightly golden brown and the muffins have an internal temperature of 200℉, about 18-20 minutes.
07 -
Allow muffins to cool completely then enjoy or store in an airtight container at room temperature for a day then refrigerate for 4 to 5 days. Muffins can be individually wrapped then frozen for up to 2 months.
# Notes:
01 -
Do not squeeze moisture out of grated carrots
02 -
Do not use fat-free cottage cheese (too watery)
03 -
Store at room temperature for 1 day, then refrigerate
04 -
Can be frozen for up to 2 months