Description

These Strawberry Protein Muffins are a delicious low-carb, high-protein treat perfect for a nutritious breakfast or snack. Made with cottage cheese and almond flour, they are bariatric-friendly and lightly sweetened with optional honey or maple syrup. Soft and moist with bursts of fresh strawberries, these muffins are a wholesome way to satisfy your sweet tooth while supporting your dietary goals.

Ingredients

Scale

Wet Ingredients

1 cup cottage cheese
3 eggs
1 teaspoon vanilla extract
1 to 2 tablespoons honey or maple syrup (optional)

Dry Ingredients

2 tablespoons almond flour
1 teaspoon baking powder
Pinch of cinnamon

Fruit

½ cup finely diced fresh strawberries

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Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with avocado oil spray or butter. For easier cleanup, you can use silicone muffin liners.
Create the Base Batter: In a medium bowl, whisk the three eggs vigorously until frothy. Add the cottage cheese and mix until as smooth as possible, allowing for a few small curds for texture.
Incorporate the Dry Goods: Add almond flour, vanilla extract, baking powder, and a pinch of cinnamon to the wet mixture. If using honey or maple syrup, add it now. Stir gently until just combined to avoid overmixing.
Fold in the Berries: Gently fold in the finely diced fresh strawberries using a spatula to distribute them evenly without breaking them up too much.
Portion and Bake: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake for 18 to 20 minutes until muffin tops are golden brown and the center feels firm and springy.
Cool: Allow the muffins to cool in the tin for 5-10 minutes before carefully removing them. Transfer to a wire rack to cool completely or enjoy slightly warm.

Notes

For a lower sugar option, omit the honey or maple syrup entirely since the cottage cheese and strawberries provide natural sweetness.
Almond flour helps keep the carb count low and adds a nice texture; do not substitute with regular flour for best results.
Fresh strawberries are preferred for texture and flavor, but frozen berries can be used if fresh are not available. Just thaw and drain excess moisture before folding them in.
These muffins freeze well; store in an airtight container in the freezer and thaw before eating.
You can add a pinch of nutmeg or lemon zest for extra flavor variations.