Description
These Coconut and Pineapple Cottage Cheese Muffins combine tropical flavors with creamy textures, making them perfect for breakfast or a snack.
Ingredients
- 1 cup cottage cheese
- 2 eggs
- ½ cup honey or maple syrup
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well-drained
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shredded coconut (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
- In a large mixing bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
- Fold in the well-drained crushed pineapple.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Scoop the batter into the muffin cups, filling them about ¾ full. Sprinkle extra coconut on top if desired.
- Bake for 18-22 minutes until golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure to drain the pineapple thoroughly to prevent soggy muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Tropical