Strawberry Cottage Cheese Pancake Muffins for Easy Mornings

Enjoy deliciously wholesome Strawberry Cottage Cheese Pancake Muffins that are high in protein and perfect for busy mornings.

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Prep Time 10

Cook Time 18

Cooling Time 5

Total Time 33

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 cup Cottage Cheese or ricotta cheese can be substituted
2 large Eggs beaten until frothy
1 cup Flour all-purpose or oat flour for gluten-free option
1 tbsp Baking Powder
1 tbsp Maple Syrup or Honey optional, adjust to taste
1 tsp Vanilla Extract
1 cup Diced Fresh Strawberries can substitute with other berries
1 tbsp Butter or Oil Spray for greasing the muffin tin

For Serving

1 tbsp Almond Butter or Butter for spreading
1 cup Fresh Fruit for serving

Equipment

muffin tin
Mixing Bowl
whisk

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin using butter or oil spray.
In a mixing bowl, blend or whisk together the cottage cheese, eggs, flour, baking powder, vanilla extract, and optional maple syrup or honey for 2-3 minutes until smooth and slightly frothy.
Gently fold in the diced fresh strawberries into your batter.
Spoon the batter into each muffin cup, filling each about ¾ full.
Place the filled muffin tin into the oven and bake for 15-18 minutes until the tops rise and turn golden brown.
Remove the muffin tin from the oven and let it cool for 5 minutes before removing the muffins from the tin.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 7gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 250IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

These muffins are freezer-friendly and can be stored in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

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