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Looking for a high protein, gluten free snack that’s both easy and delicious? These Strawberry Cottage Cheese Muffins are packed with wholesome oats, naturally sweetened with maple syrup, and bursting with the flavor of crushed freeze-dried strawberries. They’re a great choice for meal prep, breakfast on the go, or a healthy afternoon treat. Plus, the cottage cheese adds a boost of protein and gives the muffins a creamy, tender texture.

Strawberry cottage cheese muffins on a plate topped with a glaze and chopped strawberries.

Table of Contents

Why I Love These Muffins

These muffins are naturally gluten free, thanks to oats, and made with cottage cheese for added protein. They come together quickly in a blender and bake in under 20 minutes.

If you love gluten-free snacks, you might also enjoy these chocolate chunk protein muffins and this protein banana bread.

author and recipe developer jennifer gamble
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Recipe Ingredients

  • Oats: Acts as the base for the muffins, adding fiber and structure. Make sure to use gluten free oats to keep this recipe gluten free.
  • Eggs: Helps bind the muffins together and gives them structure.
  • Baking Powder: Provides lift and helps the muffins rise.
  • Cottage Cheese: Adds creaminess and protein, keeping the muffins moist.
  • Maple Syrup: Naturally sweetens the muffins without refined sugar.
  • Freeze Dried Strawberries: Adds vibrant strawberry flavor and color without extra moisture.
  • OPTIONAL: Top with a glaze and fresh chopped strawberries before serving.
Ingredients measured out to make strawberry cottage cheese muffins.

Variations

  • Swap strawberries for freeze-dried raspberries or blueberries.
  • Add a dash of vanilla extract or cinnamon for extra flavor.
  • Swap out honey for maple syrup if desired.
  • Mix in chocolate chips for a dessert-like twist.

How to Make Strawberry Muffins with Cottage Cheese

Muffin ingredients added to the blender.
  1. Preheat your oven to 350°F (177°C). Prepare a muffin tin with liners or lightly grease it. Add the cottage cheese, oats, maple syrup, eggs, baking powder, and freeze-dried strawberries to a high-powered blender.
Ingredients blended together in a high speed blender.
  1. Blend the mixture until smooth and well combined. The batter will be thick. For a thicker batter and thicker muffins, use a food processor.
Batter scooped into the muffin tin.
  1. Scoop about 1.5 tablespoons of batter into each muffin cavity.
  1. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  1. Allow the muffins to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
Strawberry cottage cheese muffins topped with a glaze and chopped strawberries.
  1. Optional: Top with a glaze and fresh chopped strawberries before serving.
Close up of strawberry cottage cheese muffins on a plate ready to eat.

Tips

  • Use freeze-dried, not fresh strawberries to avoid adding extra moisture that could affect the texture.
  • Blend thoroughly for a smooth, even batter.
  • Check doneness with a toothpick starting at 15 minutes, as ovens can vary.

Recipe FAQs

How do I store leftover muffins?

Store the muffins in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing.

Can I freeze these muffins?

Yes! Freeze in a single layer in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or microwave for 20-30 seconds.

Can I use fresh strawberries instead of freeze-dried?

It’s best to stick with freeze-dried strawberries for this recipe. Fresh strawberries add extra moisture, which can affect the muffin texture.

How do I reheat the muffins?

Pop a muffin in the microwave for about 10-12 seconds to warm it slightly. They’re also delicious served cold.

Are these muffins kid-friendly?

Absolutely! They’re mildly sweet, soft in texture, and fun to eat, especially with the pink color from the freeze-dried strawberries.

Bite on a fork of muffin with strawberries.

These Strawberry Cottage Cheese Muffins are a wholesome, protein-packed option that satisfies your sweet tooth without derailing your healthy habits. Try them out and enjoy a portable, nutritious snack any time of day!

More Cottage Cheese Recipes

If you enjoyed this recipe, please consider leaving a STAR ⭐️ RATING in the COMMENTS 📝 SECTION below.

Overhead photo of strawberry cottage cheese muffins on a plate with fresh strawberries on top.
5 from 1 vote
Servings: 9

Strawberry Cottage Cheese Muffins

By JENNIFER GAMBLE
These gluten free strawberry cottage cheese muffins are quick and easy, made in less than 30 minutes, and perfect for a quick breakfast or healthy snack.
Prep: 5 minutes
Cook: 18 minutes
Total: 23 minutes
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Equipment

  • 1 High speed blender or food processor

Ingredients 

  • 1 1/2 cups rolled oats
  • 2 eggs
  • 2 teaspoons baking powder
  • 225 grams cottage cheese
  • 1/4 cup maple syrup
  • 1/2 cup freeze dried strawberries

Optional Toppings

  • 1 Tablespoon milk
  • 1/2 cup powdered sugar
  • 1/2 cup chopped strawberries

Instructions 

  • Preheat your oven to 350°F (177°C). Prepare a muffin tin with liners or lightly grease it. Add the cottage cheese, oats, maple syrup, eggs, baking powder, and freeze-dried strawberries to a high-powered blender.
  • Blend the mixture until smooth and well combined. The batter will be thick. For a thicker batter and thicker muffins, use a food processor.
  • Scoop about 1.5 tablespoons of batter into each muffin cavity.
  • Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
  • Optional: Top with a glaze and fresh chopped strawberries before serving. To make the glaze, whisk the milk and powdered sugar. Adjust the milk to create a thinner consistency if desired. Top with fresh chopped strawberries.

Notes

Use freeze-dried, not fresh strawberries to avoid adding extra moisture that could affect the texture.
Blend thoroughly for a smooth, even batter.
Check doneness with a toothpick starting at 15 minutes, as ovens can vary.
Store in an airtight container in the refrigerator for 4-5 days. To reheat, pop in the microwave for 10-12 seconds. 

Nutrition

Calories: 293kcal, Carbohydrates: 53g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 41mg, Sodium: 191mg, Potassium: 393mg, Fiber: 6g, Sugar: 22g, Vitamin A: 91IU, Vitamin C: 165mg, Calcium: 115mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

JENNIFER GAMBLE

Hello! I’m Jennifer, but you can call me Jen. I’m a wife and mom, cook, recipe developer, nutrition coach, and food photographer.

With a formal certification in nutrition and over a decade of hands-on experience in the online food industry, I bring a well-rounded perspective to all of the recipes here on Simply Macros.

As the creator and author, I ensure that every recipe not only looks visually appealing but is also grounded in sound nutritional principles.

I hope you enjoy these recipes as much as I enjoyed creating them.

More About Me

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Recipe Rating




1 Comment

  1. JENNIFER GAMBLE says:

    5 stars
    I love making fun snacks like these high-protein strawberry muffins. They’re delicious and healthy-ish!

    Reply