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Strawberry Protein Muffins

Strawberry Protein Muffins: Indulge in Guilt-Free Bliss

Delicious Strawberry Protein Muffins, low in carbs and packed with protein, perfect for a healthy breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Cottage Cheese 2% or 4% milkfat enhances flavor and texture
  • 2 large Eggs Acts as a binder
  • 1 cup Almond Flour Can be substituted with coconut flour
  • 1 teaspoon Vanilla Extract Intensifies sweetness
  • 1 teaspoon Baking Powder Helps muffins rise
  • 1 teaspoon Cinnamon Optional but adds warmth
  • 3 tablespoons Sweetener (optional) Honey or maple syrup can be used
  • 1 cup Strawberries Fresh or properly prepared frozen

Equipment

  • Muffin tin
  • mixing bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing each cup or lining them with silicone muffin liners.
  2. In a large mixing bowl, whisk together the eggs and cottage cheese until smooth and creamy.
  3. Gradually stir in the almond flour, baking powder, cinnamon, and vanilla extract until well combined.
  4. Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  6. Bake for 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.
  7. Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 12gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Store leftover muffins in an airtight container for up to 3 days. Freeze cooled muffins for up to 3 months for a quick breakfast option.

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