Ingredients
Method
- Preheat the oven to 375°F. Lightly grease a standard muffin tin or line with silicone muffin cups.
- Crack the eggs into a medium mixing bowl and whisk until light, frothy, and slightly thickened.
- Add the cottage cheese to the eggs and whisk or stir until mostly smooth with only small curds remaining.
- Add the almond flour, vanilla bean paste, baking powder, cinnamon, and honey or maple syrup if using. Stir just until the batter is smooth and no dry spots remain.
- Gently fold in the finely diced strawberries, making sure they are evenly distributed through the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18 to 20 minutes, until the tops are lightly golden and the centers feel firm and springy when touched.
- Remove the pan from the oven and let the muffins cool in the tin for 5 to 10 minutes, then lift them out and transfer to a wire rack to cool completely or enjoy slightly warm.
Notes
- Greek yogurt can replace cottage cheese in a 1:1 ratio for a smoother texture.
- For a nut-free version, substitute 2 tablespoons coconut flour for the almond flour; texture will be slightly denser.
- For sugar-free muffins, omit the honey or maple syrup and rely on the natural sweetness of the strawberries.
- Dice strawberries very small so they distribute evenly and do not sink to the bottom of the muffins.
- Do not overmix the batter or the muffins can turn tough and dense.
- Let muffins cool in the tin for at least 5 minutes so they set and release cleanly.
- Flavor variations: swap strawberries for blueberries and add lemon zest; fold in sugar-free chocolate chips; use mixed berries; or add cocoa powder and chocolate chips for a chocolate variation.
- Store cooled muffins in the refrigerator for up to 4 days or freeze for up to 2 months; reheat gently in the microwave or a low oven.
- For a nut-free version, substitute 2 tablespoons coconut flour for the almond flour; texture will be slightly denser.
- For sugar-free muffins, omit the honey or maple syrup and rely on the natural sweetness of the strawberries.
- Dice strawberries very small so they distribute evenly and do not sink to the bottom of the muffins.
- Do not overmix the batter or the muffins can turn tough and dense.
- Let muffins cool in the tin for at least 5 minutes so they set and release cleanly.
- Flavor variations: swap strawberries for blueberries and add lemon zest; fold in sugar-free chocolate chips; use mixed berries; or add cocoa powder and chocolate chips for a chocolate variation.
- Store cooled muffins in the refrigerator for up to 4 days or freeze for up to 2 months; reheat gently in the microwave or a low oven.