Description
These Strawberry Cottage Cheese Pancake Muffins are high-protein, fluffy mini muffins packed with fresh strawberries and the creamy texture of cottage cheese. Perfect for a nutritious breakfast or snack, they combine the wholesome goodness of cottage cheese and eggs with a hint of natural sweetness from maple syrup, making them both delicious and healthy.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1–2 tbsp maple syrup or honey (optional)
- ½ tsp vanilla extract
Dry Ingredients
- ½ cup flour (or oat flour for a gluten-free option)
- 1 tsp baking powder
Add-ins
- ½ cup diced fresh strawberries
For Greasing
- Butter or oil spray (for greasing muffin tin)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with butter or oil spray to prevent sticking.
- Prepare the Batter: In a blender or mixing bowl, blend or whisk together cottage cheese, eggs, flour, baking powder, vanilla extract, and maple syrup or honey (if using) until the mixture is smooth and well combined.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter to distribute them evenly without breaking them down too much.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the tops turn fluffy and golden brown.
- Cool and Serve: Remove muffins from oven, cool them slightly before carefully removing from the tin. Serve warm or store refrigerated for up to 4 days.
Notes
- Substitute oat flour for a gluten-free option.
- Maple syrup or honey is optional; adjust sweetness to your taste.
- Use fresh strawberries for best texture and flavor; frozen can be used but may release extra moisture.
- These muffins keep well in the fridge for up to 4 days and can be reheated before serving.
- Do not overfill muffin cups to prevent batter overflow.
