Description
Bursting with juicy strawberries, nutty coconut, and creamy cottage cheese, these muffins strike the perfect balance between indulgent and nourishing. Naturally sweetened and delightfully soft, they make for a refreshing start to your day or a bright afternoon snack.
Ingredients
2 cups cottage cheese (full-fat, small curd)
4 large eggs
2/3 cup maple syrup (or honey)
1/2 cup melted coconut oil (cooled)
2 tsp vanilla extract
2 cups diced fresh strawberries
1 cup shredded unsweetened coconut
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Instructions
Preheat oven to 350°F (175°C). Grease or line two 12-cup muffin tins.
In a large bowl, whisk together cottage cheese, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
Gently stir in strawberries and shredded coconut.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Add dry ingredients to wet mixture and fold until just combined—do not overmix.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 22–25 minutes, or until tops are golden and a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 155 / Muffin
- Sugar: 6g / Muffin
- Fat: 7g / Muffin
- Carbohydrates: 16g / Muffin
- Protein: 6g / Muffin