Chocolate Chip Carrot Cottage Cheese Muffins

• servings: 11 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

2 cups grated carrot (Do not squeeze moisture out.)

2 large eggs

¼ cup avocado oil

1 cup cottage cheese (either low fat or full fat. Fat free has too much added water.)

⅓ cup packed light brown sugar

2 teaspoons vanilla

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoons ground cinnamon

⅓ cup ground flax

1¼ cups whole wheat flour

⅓ cup chocolate chips

Directions

Heat the oven to 375℉. Line 11 compartments of a standard muffin tin with paper liners or grease with oil spray.

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.

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.

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!

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.

Bake until the tops are lightly golden brown and the muffins have an internal temperature of 200℉, about 18-20 minutes.

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.

Nutrition

• Serving Size: 1 muffin
• Calories: 209 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.004 g
• Cholesterol: 35 mg
• Sodium: 204 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 4 g
• Total Sugars: 12 g
• Protein: 7 g