Coconut and Pineapple Cottage Cheese Muffins
Delight in these moist and fluffy Coconut and Pineapple Cottage Cheese Muffins, a tropical-flavored treat perfect for breakfast or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
- In another bowl, beat the eggs and combine them with cottage cheese, crushed pineapple, honey, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 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 added texture, sprinkle extra shredded coconut on top of muffins before baking or add chopped nuts for a crunchy twist.