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