Coconut and Pineapple Cottage Cheese Muffins
Delightful muffins combining creamy cottage cheese, sweet pineapple, and chewy coconut, perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese (low-fat or full-fat)
- ½ cup crushed pineapple (drained)
- ½ cup shredded coconut (sweetened or unsweetened)
- ¼ cup honey or maple syrup
- ¼ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup all-purpose flour (or whole wheat/almond flour)
- ½ cup sugar (or natural sweetener)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together the wet ingredients: cottage cheese, crushed pineapple, shredded coconut, honey (or maple syrup), vegetable oil, and eggs in a large bowl.
- Combine the dry ingredients: all-purpose flour, sugar (or natural sweetener), baking powder, baking soda, and salt in a separate bowl.
- Mix the wet ingredients into the dry mix until just combined—avoid overmixing.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.