Coconut and Pineapple Cottage Cheese Muffins

Coconut and Pineapple Cottage Cheese Muffins are a tropical-inspired treat—moist, fluffy, and packed with the goodness of cottage cheese, sweet pineapple, and nutty coconut. These muffins are perfect for breakfast, a healthy snack, or even a light dessert.

Why You’ll Love This Recipe

• Moist & Fluffy: Cottage cheese keeps them soft and tender.
• Naturally Sweet: Pineapple adds a delicious fruity touch.
• Protein-Packed: Cottage cheese boosts the protein content.
• Quick & Easy: Simple ingredients, ready in under 30 minutes.

Ingredients You’ll Need

• 1 cup cottage cheese (blended for a smoother texture)
• 2 eggs
• ¼ cup honey or maple syrup
• ¼ cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 cup crushed pineapple (drained)
• 1 ½ cups all-purpose flour (or whole wheat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup shredded coconut (plus extra for topping)

Tools You’ll Need

• Mixing bowls
• Muffin tin
• Paper liners or non-stick spray
• Whisk
• Spoon or spatula

How to Make Coconut and Pineapple Cottage Cheese Muffins

Step 1: Prep the Oven

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

Step 2: Mix Wet Ingredients

2. In a mixing bowl, whisk together the cottage cheese, eggs, honey, melted coconut oil, and vanilla extract until smooth.
3. Fold in the crushed pineapple.

Step 3: Combine Dry Ingredients

4. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and shredded coconut.

Step 4: Mix Everything Together

5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Step 5: Bake the Muffins

6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Sprinkle extra shredded coconut on top for a golden, toasty finish.
8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!

What to Serve with These Muffins

• A cup of coffee or tea for a cozy snack.
• A smoothie for a balanced breakfast.
• A drizzle of honey or yogurt for extra sweetness.

Tips for Perfect Muffins

• Blend the cottage cheese for a smoother batter.
• Drain the pineapple well to avoid excess moisture.
• Don’t overmix—this keeps the muffins soft and fluffy.
• Use whole wheat flour for a heartier, fiber-rich option.

Storing & Freezing

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week.
• Freeze for up to 3 months. Reheat in the microwave for a fresh-from-the-oven taste.

FAQs

Can I use fresh pineapple instead of canned?
Yes! Just chop it finely and drain any excess juice.

What’s a good substitute for coconut oil?
You can use melted butter or any neutral-flavored oil.

Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend.

Conclusion

These Coconut and Pineapple Cottage Cheese Muffins are a must-try for anyone who loves tropical flavors. They’re wholesome, protein-packed, and naturally sweet—perfect for a quick breakfast or snack!

Don’t forget to share your muffins online and tag us!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Tropical-Inspired

Nutritional Information (Per Muffin):
Calories: 180 | Protein: 6g | Carbohydrates: 22g | Fat: 8g | Fiber: 2g | Sodium: 150mg

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