Ingredients
1 cup cottage cheese (blended smooth)
2 large eggs
1/3 cup honey or maple syrup
1/4 cup melted coconut oil (or neutral oil)
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh strawberries, chopped
Zest of 1 lemon (optional but highly recommended)
Instructions
Preheat oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease.
In a blender or food processor, blend cottage cheese, eggs, honey, oil, and vanilla until completely smooth.
In a large bowl, whisk together flours, baking powder, baking soda, salt, and lemon zest.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the chopped strawberries with a spatula, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling about 3/4 full.
Bake for 22–25 minutes, or until a toothpick inserted comes out clean and the tops are golden.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use frozen strawberries — don’t thaw before adding to the batter.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Add-ins like mini chocolate chips, chia seeds, or chopped nuts work great here.
For a dairy-free version, use a plant-based yogurt instead of cottage cheese (texture will vary).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 145 kcal
- Sugar: 6g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg