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Start by making the strawberry compote. In a small skillet over medium to low heat add in the strawberries and coconut sugar. Allow them to cook, stirring occasionally for about 3-5 minutes. Remove from heat and set aside.
Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners in every other muffin cavity. Grease the muffin liners with non-stick spray, just to be sure they don't stick.
In a large bowl mix together the cashew butter, coconut sugar, vanilla, milk, eggs and cottage cheese. Whisk until ingredients are well incorporated.
Next, add in the flour, baking soda, salt, and cinnamon and use a rubber spatula to fold until ingredients are just incorporated, then fold in the strawberries and mix until there are no more flour clumps.
I like to use a double cookie scoop to add batter to muffin tins, but you can use a spoon as well. Top the batter off with the strawberry compote and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool 15-20 minutes before removing from the liners to help prevent sticking.
Enjoy muffins warm for best results.