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High-Protein Carrot Cake Muffins with Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 250
Enjoy these nutritious and delicious high-protein carrot cake muffins topped with creamy frosting, perfect for a healthy snack or breakfast.

Ingredients

Dairy and Eggs

  • 1 cup cottage cheese
  • 4 large eggs
  • 1/2 cup Greek yogurt, full-fat

Dry ingredients

  • 1/2 cup vanilla whey protein powder
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup melted butter (cooled)
  • 1 tsp vanilla extract
  • 1/4 cup honey or maple syrup

Frosting

  • 4 oz cream cheese, softened
  • 1/4 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 tbsp honey

Instructions 

  • Preheat oven to 350°F (175°C). Line a muffin tin with liners or spray.
  • Blend cottage cheese until smooth. Mix with eggs, Greek yogurt, melted butter, vanilla, and honey.
  • Combine dry ingredients and walnuts. Fold into wet mixture, then add shredded carrots.
  • Divide batter into 12 cups and bake for 20-25 minutes. Cool before frosting.
  • Mix cream cheese, Greek yogurt, vanilla, and honey for frosting. Spread on cooled muffins.

Notes

Ensure muffins are fully cooled before frosting to prevent melting.
Calories: 250kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: Carrot, healthy, Protein