Description
These Strawberry Cottage Cheese Muffins are a protein-packed, refined sugar-free breakfast option, featuring cottage cheese, fresh strawberries, and cashew butter. Fluffy, moist, and delicious, these muffins are perfect for meal prep and offer a sweet, satisfying start to your day without the added sugar.
Ingredients
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For the Muffins:
- 1/4 cup cashew butter (or any preferred nut/seed butter, oil, or butter)
- 1/2 cup coconut sugar (or cane sugar, monk fruit sweetener)
- 1 tsp vanilla extract
- 1 cup plain whole milk cottage cheese
- 1/3 cup milk (any nut or seed milk works)
- 2 eggs
- 1.5 cups all-purpose flour (or a 1:1 gluten-free flour blend)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1.5 cups fresh strawberries, diced
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For the Strawberry Compote:
- 1 cup fresh strawberries, diced
- 2 tbsp coconut sugar
Instructions
1. Prepare the Strawberry Compote
- In a small skillet over medium-low heat, combine diced strawberries and coconut sugar.
- Cook, stirring occasionally, for about 3-5 minutes until softened. Remove from heat and set aside.
2. Prepare the Muffin Batter
- In a large bowl, mix cashew butter, coconut sugar, vanilla extract, milk, eggs, and cottage cheese. Stir until well combined.
- Add flour, baking soda, salt, and cinnamon. Fold gently with a rubber spatula until just combined.
- Fold in diced fresh strawberries until evenly distributed.
3. Assemble and Bake
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with liners or lightly grease it.
- Spoon the muffin batter into each cup, filling about three-quarters full.
- Top each muffin with a spoonful of strawberry compote, gently pressing it into the batter.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool and Serve
- Allow the muffins to cool in the tin for 15-20 minutes before removing them from the liners.
- Enjoy warm or store for later!
Notes
- Add-ins: Add chocolate chips, chopped nuts, or shredded coconut for extra flavor.
- Dairy-Free: Use plant-based milk and dairy-free cottage cheese.
- Sweetener Options: Substitute coconut sugar with cane sugar or monk fruit sweetener.
- Freezing: Freeze cooled muffins in a sealed container for up to 3 months. Thaw at room temperature or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
