Strawberry Cottage Cheese Muffins

5 from 1 vote

Strawberry Cottage Cheese Muffins

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 Time5

Cook Time18

Total Time23

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Author: JENNIFER GAMBLE

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