Blend the cottage cheese until completely smooth and creamy.
Add rolled oats, maple syrup or honey, cinnamon and vanilla to the blender.
Finely grate the carrot to ensure it blends seamlessly into the batter.
Fold the grated carrot gently into the blended mixture.
Place muffin liners into a baking tray and lightly grease if needed.
Divide the batter evenly, filling each liner about three‑quarters full.
Bake at 350°F (180°C) for 20–25 minutes until golden and set.
Top the warm muffins with chopped toasted walnuts.
Let the muffins cool slightly to allow flavours to settle.
Serve warm or at room temperature for the best flavour.