Name: Morning Glory Protein Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 6 tablespoons butter, melted; 1 cup coconut sugar; 1/2 tablespoon vanilla; 1/2 cup cottage cheese; 1/3 cup whole milk; 3 eggs; 2 tablespoons fresh minced ginger; 1.5 cups AP flour*; 1/2 cup rolled oats; 1/2 cup unsweetened shredded coconut; 1/2 tablespoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 2 cups shredded carrot (from 2-4 carrots, depending on size); 1 large apple, shredded; 1/2 cup raisins; 1/2 cup walnut halves, coarsely chopped

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Packed with wholesome ingredients and a sneaky protein boost, these Morning Glory Protein Muffins are the breakfast your whole family will actually get excited about!

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If you’re in a breakfast rut, eating the same thing over and over, this recipe is your answer. I’ve been making different versions of Morning Glory muffins for years. They’re one of my favorite muffins of all time. (Try my Vegan Morning Glory Muffin Recipe) I just love the warm spices and contrasting textures with crunchy walnuts and raisins spiked throughout.

This time I gave them a serious upgrade by adding cottage cheese to the batter. Before you scroll away, hear me out! The cottage cheese completely disappears into the muffins, but it adds a creamy tenderness and a big hit of protein that makes these so much more satisfying than your average breakfast muffin. (They have 8 grams of protein vs 4 in standard muffin recipes.) I tried it first with these Cottage Cheese Blueberry Muffins and loved those so much I’ve been making new varieties ever since.

These are loaded with carrots, apple, coconut, raisins, and walnuts, plus a punch of fresh ginger and cinnamon that makes your kitchen smell absolutely incredible. They come together in one bowl, bake up beautifully, and have the flavor and texture you’d expect from a bakery muffin. That’s a WIN in my book!

Why You’ll Love These Morning Glory Protein Muffins

They are genuinely filling. Thanks to the cottage cheese, oats, and walnuts, each muffin delivers real staying power. No 10am hunger crash here!
They are packed with vegetables and fruit. Two full cups of shredded carrot and a whole shredded apple go into this batter. It’s practically a salad. (Okay, not quite—but you get the idea.)
One bowl, no fuss. Everything comes together in a single bowl with just a whisk and a wooden spoon. Easy cleanup is a non-negotiable in my house.
They store and freeze beautifully. Make a double batch on Sunday and you have breakfast or snacks covered all week. They freeze perfectly, too.
They have anti-inflammatory ingredients. Fresh ginger, cinnamon, walnuts…all of these are known to fight chronic inflammation. This is the tastiest way to add them to your diet!
No refined sugar. Coconut sugar and the natural sweetness from the fruit do all the work here—no white sugar needed.

Recipe Ingredients–What You Need recipe ingredients on a counter

These muffins have a longer ingredient list than your average recipe, but every single item earns its place. Here’s what you need! Full quantities are listed in the recipe card at the bottom of this post.

All-purpose flour — The base of the muffin. You can swap in a 1:1 gluten-free flour blend if needed, or use white whole wheat flour for extra fiber and nutrients.
Old fashioned rolled oats — Oats add heartiness and a subtle chewiness that makes these muffins extra satisfying. They’re also a great source of beta-glucan, a type of soluble fiber that supports healthy cholesterol levels and keeps you full longer.
Walnut pieces — Walnuts bring a wonderful crunch and are one of the best plant-based sources of omega-3 fatty acids, which are anti-inflammatory and support brain and heart health. They also add protein and healthy fats that help balance blood sugar.
Baking soda — The leavening agent that gives these muffins their beautiful rise.
Eggs — Eggs are the structure of these muffins and, as I always say, nature’s multivitamin! They provide high-quality protein, choline for brain health, and a range of essential vitamins and minerals.
Vanilla extract — Pure vanilla rounds out all the warm flavors in this batter. Always reach for the real thing—it makes a difference!
Coconut sugar — A less-processed sweetener than refined white sugar, coconut sugar has a lower glycemic index and contains small amounts of minerals like iron, zinc, and potassium. It also has a natural caramel-like flavor that is perfect in these muffins.
Butter — Butter brings richness and moisture to the muffins. Look for pasture-raised butter for extra nutrition, including fat-soluble vitamins A, D, E, and K2.
Raisins — Little bursts of natural sweetness throughout every bite! Raisins provide iron, potassium, and antioxidants.
Fresh minced ginger — This is the secret weapon in this recipe. Fresh ginger has a brightness that ground ginger simply can’t replicate, and it’s a powerful anti-inflammatory ingredient with well-documented digestive benefits.
Salt — Enhances every other flavor in the muffin.
Shredded carrot — The star of the Morning Glory show! Carrots are rich in beta-carotene, which your body converts to vitamin A—essential for eye health, immune function, and skin health.
Apple, shredded — Shredded apple adds natural sweetness and keeps the muffins incredibly moist. Apples provide fiber, vitamin C, and beneficial plant compounds. I do not peel my apple before shredding. Why strip away the nutrients you find in the peel of the apple? No way!
Cottage cheese — The protein powerhouse in this recipe! Cottage cheese is high in casein protein, calcium, and B vitamins. It blends completely into the batter, so you won’t taste it—you’ll just notice that these muffins are incredibly tender and satisfying.
Cinnamon — Beyond its warm, cozy flavor, cinnamon has been shown to help support healthy blood sugar levels. It’s one of my favorite spices to cook with and I add it to my food on the daily.
Unsweetened shredded coconut — Coconut adds a subtle tropical flavor, pleasant texture, and healthy fats. Make sure to grab the unsweetened version so you’re in control of the sweetness.
Whole milk — Whole milk adds richness and moisture to the batter, and the fat helps keep these muffins tender. It also contributes protein, calcium, and fat-soluble vitamins.

How to Make Morning Glory Protein Muffins

Here are the step-by-step instructions for making these Morning Glory Protein Muffins. If you’d like printable instructions with the ingredient list, scroll down to the recipe card.

Step 1. Preheat your oven to 375°F. Line a standard muffin tin with liners and give them a good spray with cooking oil so the muffins release cleanly. Set aside.

Step 2. In a large bowl, whisk together the melted butter, coconut sugar, and vanilla until well combined. Add the cottage cheese, milk, eggs, and fresh ginger. Whisk until everything is smooth and fully incorporated.

Step 3. To the same bowl, add the flour, rolled oats, shredded coconut, baking soda, salt, and cinnamon. Switch to a wooden spoon and stir until just combined—don’t overmix, or your muffins will be tough!

Step 4. Fold in the shredded carrot, shredded apple, raisins, and walnuts until evenly distributed throughout the batter.

Step 5. Transfer the batter to your prepared muffin tin, filling each cup completely full. These muffins are meant to be generous! They will rise beautifully into that classic bakery-style domed top.

Step 6. Bake for 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Allow the muffins to cool on a wire baking rack before removing them from the pan. Enjoy!

FAQs

Can I taste the cottage cheese in these muffins? Not at all! The cottage cheese fully blends into the batter and you won’t detect it in the finished muffin. It’s completely responsible for that incredible moist, tender texture—but it goes incognito. If you’re skeptical, I promise you this is the most common reaction from people who try them: “Wait, there’s cottage cheese in here?!”

Do I have to blend the cottage cheese before adding it to the batter? Blending the cottage cheese is optional. If you’re in a rush, there’s no need to blend the cottage cheese before adding to the batter. If you want to ensure there’s absolutely no unmelted pieces of cottage cheese in the finished muffin, go ahead and blend it first. It may be helpful for picky eaters. You cannot detect the cottage cheese in texture or flavor whether you blend it or not, but blending it ensures it’s not visible.

Can I use a different flour? Yes! A 1:1 gluten-free flour blend works well here. You can also use white whole wheat flour or whole wheat pastry flour for more fiber and a slightly heartier texture.

How do I shred the carrot and apple? A box grater works great for both. For the apple, core it first but leave the skin on—it shreds right in and adds extra fiber and nutrients. You can squeeze out any excess moisture from the apple before folding it in, but it’s not necessary.

How should I store these muffins? Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze beautifully—just wrap individually and freeze for up to 3 months. Thaw overnight in the fridge or pop them in the microwave for about 30 seconds.

Can I leave out the raisins or walnuts? Absolutely. If you have nut allergies, the walnuts can be left out entirely or swapped for pumpkin seeds. The raisins can be replaced with dried cranberries, chopped dates, or simply omitted if you prefer. My husband told me he’d like these better if I swapped in chocolate chips. Go figure. Maybe next time!

Do I have to use butter? You can substitute avocado oil in place of the butter if you prefer.

I hope you love these Morning Glory Protein Muffins as much as we do! If you make them, please leave a star rating and a comment below—it genuinely helps other readers find recipes that are tried and true, and I appreciate it so much. I’d love to see your muffins! Share a photo on Instagram and tag me so I can see your beautiful creations!