These WW Strawberry Cottage Cheese Muffins are high in protein, fluffy, moist, and perfect for busy weekday mornings. They’re refined sugar-free and made with cashew butter too, meaning they fill you up without weighing you down.
If you’re searching for a snack that’s both healthy and truly satisfying, these WW Strawberry and Cottage Cheese Muffins are exactly what you need! Bursting with fresh strawberries, creamy cottage cheese, and wholesome oats, these muffins are an absolute hit for breakfast on-the-go or a quick midday snack. And the best part? They’re low in Points and take just 45 minutes from start to finish!
The Ultimate Guilt-Free Strawberry Muffins
Now, let me tell you—I didn’t nail this recipe on the first try. I wanted muffins that were naturally sweet from the strawberries, creamy from the cottage cheese, and filling enough to keep me going without feeling heavy. After several (okay, dozens) of tweaks and plenty of taste tests, I finally had my “YES!” moment. These muffins came out soft, full of flavor, and totally guilt-free. Seriously, they’re so good, you’ll be making excuses to eat them all week long.
Table of Contents
| Look at the Recipe (Key Highlights) |
| Ingredients for WW Strawberry and Cottage Cheese Muffins |
| How to Make This Healthy WW Strawberry and Cottage Cheese Muffins |
| Storage & Serving Suggestions |
| Tips & FAQs |
Look at the Recipe (Key Highlights)
High Protein WW Muffins for Breakfast :
Whether you’ve joined the cottage cheese craze or are still on the fence, there’s no denying the protein punch it packs. These Cottage Cheese Muffins Recipe also include eggs, milk, and nut butter, making them super satisfying for a high-protein breakfast.
Double Size for Extra Satisfaction:
I decided to make these Healthy Strawberry Muffins larger than your average muffin because, let’s be honest, one small muffin doesn’t cut it for breakfast. These hearty, Low Calorie Muffins are perfect for a filling start to your day.
Refined Sugar-Free, Naturally Sweetened Treats:
I’ve swapped out refined sugar for coconut sugar and natural sweetness from strawberries and vanilla. These Low Sugar Muffins are just right without being overly sweet—perfect for those watching sugar intake.
Easy WW Breakfast Muffins for Meal Prep:
Make a batch of these WW Friendly Muffins on Sunday night, and you’ll have a delicious and healthy breakfast ready to go for the week.
Ingredients You’ll Need
To whip up this Cottage Cheese Protein Muffins Recipe, here’s what you’ll need. Each ingredient brings its own unique flavor and benefits, making this Healthy Muffin Recipe perfect for any time of day.
- Fresh dates: Nature’s candy, giving us natural sweetness without refined sugars.
- Baking powder: Helps keep the muffins nice and fluffy.
- 97% fat-free cottage cheese: Creamy, protein-rich goodness, adding a boost to these Oatmeal Strawberry Muffins.
- Quick oats: Whole-grain fiber that makes these muffins filling and keeps them gluten-free.
- Eggs: To bind everything together and add even more protein.
- Vanilla bean extract: A little vanilla enhances the natural sweetness of strawberries.
- Fresh strawberries: Juicy, sweet bursts in every bite.
How to Make These Muffins
Ready to get started? Here’s how to make these Gluten-Free Strawberry Muffins in a few easy steps.
- Prep Your Ingredients: Rinse, chop, and gather your ingredients to ensure smooth baking.
- Blend the Batter: Combine the cottage cheese, oats, and baking powder, pulsing until a dough forms.
- Add Strawberries: Gently fold in fresh strawberries to avoid overmixing the batter.
- Bake and Enjoy: Scoop into muffin tins and bake until golden brown. These No Sugar Added Muffins are best enjoyed warm!
Storage & Serving Tips
Okay, so here’s the deal—if your house is anything like mine, these muffins are going to fly off the counter. But in case you manage to stash a few away (maybe hide them from the kids?), here’s how to keep them fresh!
Storage Tips
So, you’ve made a batch of these WW Blueberry Muffins with Almond Flour, and now you’re wondering how to keep them fresh (assuming you have any leftovers!). Here’s what to do:
- Room Temperature: If you’re planning to enjoy them within a day or two, you can keep these muffins in an airtight container on the counter. Just make sure the container is fully sealed to keep them from drying out.
- Refrigerator: For longer storage (up to a week), pop them in the fridge. I find they stay super moist and taste amazing even after a few days. Just reheat in the microwave for about 10-15 seconds to bring that warm, just-baked goodness back.
- Freezer: Want to stock up? These muffins freeze beautifully! Place them in a single layer on a baking sheet to freeze individually first (to avoid clumping), then transfer them to a freezer-safe bag. When you’re ready to enjoy, just let one thaw in the fridge overnight or give it a quick zap in the microwave.
Serving Suggestions
These WW blueberry muffins are as versatile as they come. Here’s how to enjoy them any time of day:
- Breakfast: Pair one of these muffins with your morning coffee or tea. For extra indulgence, spread a little butter or cream cheese on top. Trust me, it’s next-level delicious!
- Snack Attack: Keep one in your bag or lunchbox for a quick, low-carb snack. I can’t count the number of times one of these muffins saved me from reaching for something carb-loaded during a busy day.
- Dessert Twist: In the mood for something sweeter? Warm up a muffin and top it with a dollop of whipped cream or a sprinkle of cinnamon. Suddenly, you’ve got a cozy dessert that’s still totally WW-friendly.
Enjoy these muffins whenever the craving strikes—whether it’s breakfast, snack time, or dessert, they’re ready to step up to the plate (literally!).
Tips & FAQs
Can I use frozen strawberries?
Yes, you can substitute fresh strawberries with frozen ones, but be sure to thaw and pat them dry first to avoid adding excess moisture to the batter.
Are these muffins suitable for a low-sugar diet?
Yes! These muffins are made with dates and strawberries for natural sweetness and have no refined sugars, making them great for those monitoring their sugar intake.
What makes these muffins WW-friendly?
Each muffin is only 2 WW points, thanks to high-protein, low-fat ingredients like cottage cheese and fiber-rich oats. They’re a perfect Weight Watchers breakfast muffin.
Can I substitute the cottage cheese?
For a dairy-free option, you can experiment with a plant-based yogurt, although it may slightly alter the texture.
How can I make this recipe even higher in protein?
To add more protein, try stirring in a scoop of vanilla protein powder. You may need to add a splash of water or milk if the batter thickens too much.
Other Recipes You May Like:
- Savory Cottage Cheese Muffins
- Blueberry Cottage Cheese Muffins
- Blueberry Cream Cheese Muffins
- Sourdough Discard Banana Bread Muffins
- Greek Yogurt Chocolate Chip Muffins
If you make these strawberry breakfast muffins, I would really appreciate a comment and rating down below the recipe card.
Description
Delicious WW Strawberry and Cottage Cheese Muffins, high in protein and low in sugar. Perfect for breakfast or a quick snack, WW-approved!
Ingredients
Instructions
Step 1: Preheat and Prepare the Muffin Tray
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Preheat your oven to 180°C (350°F). Line a 12-hole, ⅓-cup (80 ml) muffin tray with paper liners. This ensures easy removal and makes cleanup simpler.
Step 2: Soften the Dates
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Combine your chopped dates with 2 tablespoons of boiling water in a large microwave-safe bowl. Cover and microwave on high for 1½ minutes, just enough to soften the dates. Stir in the baking powder immediately; this mixture will foam, helping to add a light texture to the muffins.
Step 3: Process the Cottage Cheese and Oats
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In a food processor, blend the cottage cheese until smooth. Add in the oats, eggs, vanilla extract, and the date mixture. Process until combined. Avoid over-processing, as this can make the muffins dense—just a few pulses are enough.
Step 4: Fold in the Strawberries
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Add 200g of the sliced strawberries to the batter and pulse briefly to mix them in. This keeps the strawberry pieces intact, so you get a nice burst of strawberry flavor in each muffin.
Step 5: Fill the Muffin Tray
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Spoon the mixture evenly into the prepared muffin cups. Sprinkle the remaining strawberries on top of each muffin, pressing them slightly into the batter for a beautiful, fruity finish.
Step 6: Bake and Cool
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Bake for about 30 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these WW-friendly muffins warm or at room temperature.
Servings 12
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 2g4%
- Total Carbohydrate 19g7%
- Dietary Fiber 3g12%
- Protein 6g12%
- Points per serving 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The first time I made these WW Strawberry and Cottage Cheese Muffins, I wasn’t sure how my family would react. My husband, who usually gives me the side-eye when I say something is "healthy," took a bite and, to my surprise, reached for a second! That’s when I knew I had a winner. As for my kids? They devoured them in minutes, calling them “the best muffins ever!” Seeing my family genuinely enjoy something that’s both delicious and nutritious? That’s the kind of win every mom dreams of in the kitchen. It’s moments like this that make all the effort worthwhile!
