Description
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.
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Ingredients
Scale
- 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)
Instructions
Step 1: Prep the Oven
- 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
- In a mixing bowl, whisk together the cottage cheese, eggs, honey, melted coconut oil, and vanilla extract until smooth.
- Fold in the crushed pineapple.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, and shredded coconut.
Step 4: Mix Everything Together
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Step 5: Bake the Muffins
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle extra shredded coconut on top for a golden, toasty finish.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Notes
- 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.