Hearty 'n Healthy Carrot Maple Muffins

The original recipe is from Sprouted Kitchen--a blog focusing on healthy and whole food cooking and baking. My dad gave me new muffin tins for Christmas so I was eager to try them out. I modified the recipe because I was in the mood for carrot muffins (the coffee shop down the road makes to-die-for carrot raisin muffins - no doubt no bueno for you). So Instead of the cottage cheese this recipe calls for I used carrots I threw into the food processor. I added a little extra cardamon and cinnamon to add a kick. Turned out to be delish and healthy tasting. Perfect with some hot coffee on a windy rainy morning like today!
CARROT MAPLE MUFFINS...

1/2 Cup Buckwheat Flour
1/2 Cup Unbleached All Purpose Flour
1/2 Cup Wheat Bran
1/2 Cup Oatmeal (plus extra for garnish)
1 Tbsp. Cinnamon
1 Tsp. Fresh Grated Nutmeg (if you have it)
1 Tsp. Salt
1 Tbsp. Fresh Grated Ginger
1 1/2 tsp. Baking Powder
1/2 Tsp. Baking Soda
2 Large Eggs
1 Cup Real Maple Syrup
1 Cup Buttermilk or mik
2 Tsp. Vanilla Extract
1/2 Cup Lowfat Cottage Cheese (I blended mine up a tad, but this is optional) - I used carrots!
Oven at 350′                                                                                
1. In a large mixing bowl, sift all flours, the baking soda, baking powder, cinnamon, nutmeg, and salt together. Grate the ginger right on top. Spray or butter your muffin tins and set aside.
2. In two other bowls, seperate the egg yolks from the whites. In the bowl with the yolks, add the maple, vanilla and buttermilk and whisk to combine. Beat or use an electric mixer to whip up the egg whites until they just start to hold shape.
3. Mix the wet into the dry ingredients until just combined. Add the cottage cheese and 1/2 cup of the pecan pieces and gently fold in. Lastly, just before you’re ready to put batter into the tins, fold in the whipped egg whites. Because the dough is somewhat heavy, try to fold from the outside of the bowl in, to not deflate the egg whites.
4. The mini tins hold about two spoonfuls of mix, if using larger tins, fill them about 3/4 full. Sprinkle the top with a few chopped pecans and a few oat flakes. Bake on the middle rack for 20-23 minutes (cooking times may vary depending on tin). Remove and cool. I recommend a little spread of plain greek yogurt. 
*Photo from Sprouted Kitchen