These cottage cheese strawberry muffins are not only absolutely delicious but they are healthy, high in protein and they make for the most delicious on the go breakfast or snack! They are not only perfect for those with health goals but they’re a great make ahead breakfast idea for toddlers and kids! Your whole family will love these!
If you love this recipe, you will love my gluten-free spinach and banana pancakes, pancake oatmeal bars, and easy banana pancakes.
Ingredients
- All-Purpose Flour
- Baking Powder
- Coconut Sugar: Can substitute for brown sugar.
- Large Eggs
- Peanut Butter: Or any other nut butter of choice.
- Cottage Cheese
- Splash of Vanilla
- Milk of Choice
- Chopped Strawberries: Can substitute for whole raspberries or blueberries.
See recipe card for quantities.
Instructions
- Pre-heat your oven to 375 F and set your rack to the middle position.
- Add your all-purpose flour, baking powder and coconut sugar into a medium bowl. Use a whisk to mix until everything is well combined.
- Next, add in your eggs, peanut butter or nut butter of choice, cottage cheese, splash of vanilla and milk of choice. Use a whisk or a rubber spatula to mix until just combined. Make sure there are no dry spots and flour stuck to the edge of the bowl.
- Then, fold in your chopped strawberries, mixing until they are just combined into the batter.
- Use a medium cookie scoop and evenly distribute your mixture into a 12 inch muffin lined baking pan.Bake for 20-25 minutes or until a toothpick comes out clean when stuck into the center of the muffin. Let cool for 10-15 minutes after baking and enjoy!
Hint: Use rubber mold muffin liners to prevent sticking and allow for easier clean up without waste.
Equipment
All you need to make these high protein cottage cheese strawberry muffin is a
- 12 Cup Muffin Baking Pan
- Whisk
- Medium Mixing Bowl
- Silicone Muffin Liners
If you are in the market for any of these, I have linked my favorites above.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers in an air-tight container in the fridge for up to 5 days.
You may also freeze these muffins in an air-tight freezer bag or container. Let them thaw in the fridge before enjoying.
Related
Looking for other breakfast recipes like this? Try these:
Jump to: Recipe
Cottage Cheese Strawberry Muffins
Equipment
- 1 Medium bowl
- 1 Whisk
- 1 Oven
- 1 12 Cup Muffin Baking Pan
- 12 Silicone Baking Liners Optional
Ingredients
- 1.5 Cup All Purpose Flour
- 2.5 Teaspoons Baking Powder
- ⅔-1 Cup Coconut Sugar or brown sugar
- 2 Large Eggs
- 1 Cup Low-Fat Cottage Cheese
- ¼ Cup Peanut Butter or other nut butter of choice
- 1 Tsp Vanilla
- ⅔ Cup Milk of Choice
- 8 Ounces or 1 Cup Strawberries chopped
Instructions
- Pre-heat your oven to 375 F and set your rack to the middle position.
- Add your all-purpose flour, baking powder and coconut sugar into a medium bowl. Use a whisk to mix until everything is well combined.
- Next, add in your eggs, peanut butter or nut butter of choice, cottage cheese, splash of vanilla and milk of choice. Use a whisk or a rubber spatula to mix until just combined. Make sure there are no dry spots and flour stuck to the edge of the bowl.
- Then, fold in your chopped strawberries, mixing until they are just combined into the batter.
- Use a medium cookie scoop and evenly distribute your mixture into a 12 inch muffin lined baking pan. Optional: Top with a sprinkle of coconut or brown sugar on top. Bake for 20-25 minutes or until a toothpick comes out clean when stuck into the center of the muffin. Let cool for 10-15 minutes after baking and enjoy!
- Hint: Use rubber mold muffin liners to prevent sticking and allow for easier clean up without waste.
JKN says
I only have regular cottage cheese, will that be ok?
christina.klapper says
Absolutely!
Carlin says
Can I use monk fruit instead of coconut sugar?
christina.klapper says
I have not tried this but I think it should be fine!! Just make sure to adjust since it’s much sweeter than coconut sugar!