Strawberry Protein Muffins: Low-Carb, High-Protein, Bariatric-Friendly Recipe

Introduction

These Strawberry Protein Muffins are a delightful low-carb, high-protein treat perfect for a healthy breakfast or snack. Moist and tender with juicy bursts of fresh strawberries, they bring the flavor of strawberry cheesecake in muffin form. Plus, they’re bariatric-friendly and easy to make!

Ingredients

• 1 cup cottage cheese (or Greek yogurt as a 1:1 substitute)
• 3 eggs
• ½ cup finely diced fresh strawberries
• 2 tablespoons almond flour (or coconut flour for a nut-free option)
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons honey or maple syrup (optional)
• 1 teaspoon baking powder
• Pinch of cinnamon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with avocado oil spray or butter. For easy cleanup, consider using silicone muffin liners.
2. Step 2: In a medium bowl, whisk the eggs vigorously until frothy. Add cottage cheese and mix until mostly smooth, allowing a few small curds to remain.
3. Step 3: Add almond flour, vanilla extract, baking powder, cinnamon, and optional honey or maple syrup to the wet mixture. Stir gently until just combined; some lumps are fine—do not overmix.
4. Step 4: Gently fold in the finely diced strawberries using a spatula to evenly distribute without crushing them.
5. Step 5: Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. Bake for 18 to 20 minutes until golden brown and springy to the touch.
6. Step 6: Let the muffins cool in the tin for 5-10 minutes before removing. Transfer to a wire rack to cool completely or enjoy slightly warm.

Tips & Variations

• Dice strawberries finely to prevent them from sinking and ensure even distribution throughout the muffins.
• Use Greek yogurt instead of cottage cheese for a smoother texture if preferred.
• Substitute coconut flour for almond flour for a nut-free option—note that muffins may be slightly denser.
• Adjust sweetness by adding honey or maple syrup, or omit for a sugar-free version.
• Silicone muffin liners make removal and cleanup easier, and help muffins keep their shape.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 15-20 seconds or enjoy chilled. For longer storage, freeze the muffins in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best to avoid excess moisture that can make muffins soggy. If using frozen, thaw and drain thoroughly before adding to the batter.

Are these muffins suitable for a low-carb diet?

Yes, these muffins use almond flour and have minimal added sweetener, making them a great low-carb option while providing high protein and fiber.

Strawberry Protein Muffins: Low-Carb, High-Protein, Bariatric-Friendly Recipe

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★★★★★

4.7 from 112 reviews

These Strawberry Protein Muffins are a delicious low-carb, high-protein treat perfect for anyone seeking a bariatric-friendly option. Made with cottage cheese, fresh strawberries, and almond flour, they offer a moist, tender crumb reminiscent of strawberry cheesecake, with a subtle sweetness and a hint of cinnamon warmth. Ideal for a nutritious breakfast or a satisfying snack, these muffins are simple to make and bursting with flavor.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 8 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 Cup Cottage Cheese
• 3 Eggs
• 1 Teaspoon Vanilla Extract
• 1 to 2 Tablespoons Honey or Maple Syrup (Optional)

Dry Ingredients

• 2 Tablespoons Almond Flour
• 1 Teaspoon Baking Powder
• Pinch of Cinnamon

Fruit

• ½ Cup Finely Diced Fresh Strawberries

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with avocado oil spray or butter. For easier cleanup, you can use silicone muffin liners.
2. Create the Base Batter: In a medium bowl, whisk the three eggs vigorously until frothy. Add the cottage cheese and mix until as smooth as possible, allowing for a few small curds for texture.
3. Incorporate the Dry Goods: Add almond flour, vanilla extract, baking powder, and a pinch of cinnamon to the wet mixture. If using honey or maple syrup, add it now. Stir gently until just combined to avoid overmixing.
4. Fold in the Berries: Gently fold in the finely diced fresh strawberries using a spatula to distribute them evenly without breaking them up too much.
5. Portion and Bake: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake for 18 to 20 minutes until muffin tops are golden brown and the center feels firm and springy.
6. Cool: Allow the muffins to cool in the tin for 5-10 minutes before carefully removing them. Transfer to a wire rack to cool completely or enjoy slightly warm.

Notes

• For a nut allergy-friendly version, substitute almond flour with an equal amount of coconut flour, noting it may result in slightly denser muffins.
• If you don’t have cottage cheese, Greek yogurt can be used in a 1:1 ratio for similar texture and moisture.
• Adjust the sweetness by varying the amount of honey or maple syrup, or omit entirely for a sugar-free muffin.
• Use silicone muffin liners for easy removal and cleanup.
• Dice strawberries finely to prevent them from sinking to the bottom during baking.
• Do not overmix the batter to keep muffins light and fluffy.

Keywords: Strawberry protein muffins, low carb muffins, high protein breakfast, bariatric-friendly muffins, cottage cheese muffins, healthy muffins