These oat and strawberry muffins are a delightful combination of wholesome ingredients that not only satisfy your taste buds but also provide a nutritional boost. Packed with the natural sweetness of fresh dates and the vibrant flavor of strawberries, these muffins offer a guilt-free indulgence. The inclusion of quick oats not only enhances the texture but also ensures that you stay fuller for a more extended period. The unique twist of incorporating 97% fat-free cottage cheese adds a creamy richness to the batter, contributing to both the flavor and nutritional profile.

The recipe is straightforward and efficient, utilizing a microwave to soften the dates before combining them with baking powder, creating a foamy mixture that adds lightness to the muffins. The use of a food processor to blend the cottage cheese, oats, eggs, vanilla, and date mixture ensures a smooth and well-integrated batter. The addition of sliced strawberries, both within the batter and on top, not only infuses the muffins with a burst of fruity freshness but also creates an appealing visual contrast.

Baking these muffins at 180°C for 30 minutes yields a golden-brown exterior with a moist and tender interior. The result is a batch of twelve delightful treats that can be enjoyed either warm or cooled. Whether you savor them as a quick breakfast option or a wholesome snack, these oat and strawberry muffins are sure to become a favorite in your repertoire of nutritious and delicious recipes.

Weight Watchers Strawberry and cottage cheese muffins – 1 point

These muffins pack a nutritional punch, and with the addition of oats, they’ll keep you feeling fuller for longer. This is very nice.1PointsTotal Time45 minPrep15 minCook30 minServes12


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, sliced


  1. Preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml) 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 overprocess). Add 200 g strawberries and pulse to combine.
  4. Spoon mixture evenly into paper cases. Scatter over remaining strawberries and lightly press into the mixture. Bake for 30 minutes or until golden and a skewer inserted into the centre of muffins comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack. Serve warm or cooled.