Delicious Strawberry Protein Muffins for Guilt-Free Snacking

These Strawberry Protein Muffins combine fruity sweetness and protein for a low-carb, guilt-free snack or breakfast option.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 140

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 large Eggs Can substitute with flax eggs for a vegan option.
1 cup Cottage Cheese Use 2% or 4% milkfat for the best flavor.
1 cup Almond Flour Acts as the primary flour.
2 teaspoons Baking Powder Make sure it's fresh.
1 teaspoon Vanilla Extract Choose pure extract for optimal taste.
1 teaspoon Cinnamon Optional; nutmeg can be used as a substitute.
1 cup Diced Strawberries Fresh berries are best.
1/4 cup Sweetener Optional, alternatives like stevia or monk fruit work well.

Equipment

Muffin tin
Mixing Bowl
whisk
spatula

Method

Baking Instructions

Preheat your oven to 375°F (190°C) and grease a muffin tin.
In a mixing bowl, whisk the eggs until blended, then mix in the cottage cheese until smooth.
Stir in almond flour, baking powder, cinnamon, vanilla extract, and sweetener until just combined.
Gently fold in diced strawberries, being careful not to smash them.
Pour batter into the muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, until golden on top.
Allow muffins to cool for about 5 minutes before removing from the tin.

Nutrition

Serving: 1muffinCalories: 140kcalCarbohydrates: 15gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Ensure strawberries are well-drained if using frozen. Store muffins in an airtight container for up to 3-4 days at room temperature, or refrigerate for a week.

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