Strawberry Protein Muffins
Low-carb, high-protein strawberry muffins that taste like strawberry cheesecake in a tender, fluffy bite.
Ingredients
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1 teaspoon vanilla bean paste
- 1 tablespoon honey or maple syrup
- 2 tablespoons almond flour
- 1 teaspoon baking powder
- 1 pinch ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/2 cup finely diced fresh strawberries
- Nonstick cooking spray or paper liners for muffin tin
Instructions
- Preheat the oven to 350°F and lightly grease a 6-cup muffin tin or line with paper liners.
- Add the cottage cheese, eggs, vanilla bean paste, and honey or maple syrup to a blender or mixing bowl.
- Blend or whisk the mixture until smooth and creamy with no large curds of cottage cheese remaining.
- Add the almond flour, baking powder, cinnamon, and salt to the mixture and blend or whisk just until combined.
- Gently fold in the finely diced strawberries with a spatula until evenly distributed in the batter.
- Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full.
- Tap the muffin tin lightly on the counter to release any air bubbles and level the tops.
- Bake for 18 to 20 minutes, or until the tops are just set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove the pan from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely before serving or storing.
Notes
- For a nut-free version, substitute 2 tablespoons coconut flour for the almond flour; expect a slightly denser texture.
- You can substitute Greek yogurt for cottage cheese in equal amount for a similar high-protein result.
- Dice the strawberries very small so they distribute evenly and do not sink to the bottom.
- Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
- You can substitute Greek yogurt for cottage cheese in equal amount for a similar high-protein result.
- Dice the strawberries very small so they distribute evenly and do not sink to the bottom.
- Store cooled muffins in an airtight container in the refrigerator for up to 4 days.