Ingredients
Scale
- 2 cups cottage cheese
- 1 cup rolled oats
- 2 large eggs
- 1 cup fresh strawberries, chopped
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/4 cup honey
- 1 tsp baking powder
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine the cottage cheese, rolled oats, eggs, lemon juice, lemon zest, honey, baking powder, and vanilla extract. Mix until well combined.
- Gently fold in the chopped strawberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days.
- Substitute honey with maple syrup if preferred.
- Use fresh strawberries for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg