Strawberry Muffin Tops (soft, protein-packed breakfast)
Soft, toddler-friendly strawberry muffin tops made with oat flour, cottage cheese, eggs, and fresh strawberries. Baked on a sheet pan for the perfect muffin-top texture!
Equipment
- blender optional for blending cottage cheese
Ingredients
- 2 cups oat flour or blended rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup full-fat cottage cheese can blend smooth if desired or sub with plain Greek yogurt or dairy-free yogurt
- 2 large eggs or sub flax eggs
- ¼ cup melted butter or olive oil
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup optional
- ½ cup diced strawberries fresh or frozen, can sub with other fruit of choice
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the mix oat flour, baking powder, baking soda, and salt. Blend cottage cheese until completely smooth if desired.
- Mix in the cottage cheese or yogurt, eggs, melted butter or oil, vanilla, and maple syrup (if using) just until combined. Gently fold in strawberries or fruit of choice. Let batter rest for a couple of minutes for oat flour to hydrate.
- Scoop about 2-3 tablespoon batter (depending how large you want them, I used a 2 tablespoon cookie scooper) onto the baking sheet, spacing muffin tops 2-3 inches apart. Do not flatten.
- Bake for 15-18 minutes, until centers spring back lightly and edges are just set. Let cool for a few minutes on the pan before serving. Can dust powdered sugar on top or serve with maple syrup!
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Note: pair with a greek yogurt dip for added fun!
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them! Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff