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.
This recipe is vegetarian. This recipe is not very sweet, feel free to add additional sugar (¾ cup-1 cup) if you like your muffins extra sweet! Serve with eggs for additional protein :)