These high protein strawberry muffins with cottage cheese are soft, fruity, and full of flavor. Perfect for meal prep or a quick grab-and-go snack.
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats (blended into flour)
- 2 eggs
- ¾ cup fresh strawberries, diced
- 1½ tsp baking powder
- 2–3 tbsp natural sweetener (date syrup or maple-based)
- 1 tsp vanilla extract
- Optional: cinnamon, chia seeds, chopped nuts
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Blend cottage cheese, eggs, vanilla, and sweetener until smooth.
3. In a separate bowl, mix oat flour, baking powder, and cinnamon.
4. Fold dry mix into wet until combined—don’t overmix.
5. Gently stir in diced strawberries.
6. Divide into muffin cups and bake 18–22 minutes until golden.
Notes
- Store in the fridge for 4 days or freeze up to 2 months.
- Pair with nut butter or Greek-style yogurt for extra protein.
- Let muffins cool before storing to avoid sogginess.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: High-Protein Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 4g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg