Delicious Strawberry Protein Muffins for Guilt-Free Bliss

These Strawberry Protein Muffins are a nutritious and delightful breakfast option packed with protein and low in carbs.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Cottage Cheese can use fat-free
2 large Eggs no substitutions recommended
1 cup Almond Flour can substitute with less coconut flour
1 teaspoon Vanilla Extract or almond extract
2 teaspoons Baking Powder ensure freshness
1 teaspoon Cinnamon can substitute with nutmeg
1 cup Fresh Strawberries frozen can be used if thawed and dried
optional Sweetener adjusts sweetness level or omit

Equipment

Muffin Tin
mixing bowl
whisk
spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) and grease a muffin tin.
Whisk together 2 large eggs until frothy, then mix in the cottage cheese until smooth.
Stir in almond flour, baking powder, vanilla extract, and cinnamon until well incorporated.
Fold in the diced strawberries carefully to maintain their shape.
Pour the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
Cool in the tin for 5 minutes then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 10gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Ensure strawberries are dried adequately before use to prevent soggy muffins. Check that baking powder is fresh for optimal rise. Use silicone liners to prevent sticking and for easier muffin release.

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