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Photo of Strawberry and cottage cheese muffins by WW

Strawberry and cottage cheese muffins

0 - 4
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
This recipe packs a nutritional punch, and with the addition of oats, will help keep you feeling fuller for longer.


Fresh dates

12 individual, pitted, roughly chopped

Baking powder

2 tsp

97% fat-free cottage cheese

1 cup(s), (250g)

Quick oats

2 cup(s), (180g)


3 medium

Vanilla bean extract, alcohol free

2 tsp

Fresh strawberries

250 g, chopped


  1. Preheat oven to 180°C. Line a 12-hole (⅓-cup capacity) muffin tray with paper cases.
  2. Combine dates and 2 tablespoons boiling water in a large microwave safe bowl. Cover and microwave on High (100%) for 1½ minutes. Stir in baking powder (mixture will foam).
  3. Process cottage cheese in a food processor until smooth. Add oats, eggs, vanilla and date mixture and process until combined (to prevent a dense texture, do not over process). Add 200g strawberries, pulse to combine.
  4. Spoon mixture evenly into prepared muffin holes, sprinkle with remaining strawberries evenly over tops, pressing down slightly into the batter. Bake for 30 minutes or until muffins are golden and a skewer inserted into centres comes out clean. Stand in tray for 5 minutes then transfer to a wire rack to cool. Serve warm or cooled.


For a cream cheese frosting, mix 120g light cream cheese with 1 tablespoon of icing sugar until smooth. Spread over cooled muffins. Store in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months.