Preheat the oven to 350℉ and line a muffin tin with paper liners. Set aside.

Prepare the streusel topping. Add the rolled oats, flour, protein powder, brown sugar, walnuts, butter, maple syrup, cinnamon, and vanilla extract to a mixing bowl. Use a fork and cut the ingredients together until a crumbly texture forms. This may take a few minutes. Set aside for later.

Remove any excess moisture from the shredded carrots by placing them in a paper towel or tea towel. Twist the towel over the sink to release moisture.

Next, add the flour, baking powder, cinnamon, ginger, cloves, nutmeg, salt, and carrots into a bowl and mix together. Set aside.

In a separate bowl, mix the wet ingredients.

Slowly add the dry ingredients to the wet and stir using a rubber spatula until combined.

Scoop 3 tablespoons of batter into each lined muffin well. Then, top each muffin with 1-2 tablespoons of struesel topping.

Bake the muffins for 18 minutes. Remove the muffins from the oven if a toothpick inserted into the middle comes out clean.

Let the cake cool for 10 minutes. Mix the cottage cheese drizzle in a bowl.

Remove the cake from the baking dish and serve with cottage cheese drizzle.