Coconut and Pineapple Cottage Cheese Muffins
These moist and fluffy muffins combine the tropical flavors of coconut and pineapple with protein-rich cottage cheese, perfect for a wholesome breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the cottage cheese, crushed pineapple, eggs, melted coconut oil, sugar, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and shredded coconut.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, sprinkle some toasted coconut flakes on top before baking or serve warm with a light drizzle of honey.