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Coconut and Pineapple Cottage Cheese Muffins

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Delightful muffins packed with tropical flavors of coconut and pineapple, perfect for brunch or a snack.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Whisk together the wet ingredients: cottage cheese, crushed pineapple, shredded coconut, honey (or maple syrup), vegetable oil, and eggs.
  3. Combine the dry ingredients in a separate bowl: all-purpose flour, sugar (or natural sweetener), baking powder, baking soda, and salt.
  4. Mix the wet ingredients into the dry mix until just combined—avoid overmixing for a light texture.
  5. Spoon the batter into the muffin cups, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

To achieve the perfect texture, do not overmix the batter and ensure to drain the pineapple well to avoid excess moisture.

Nutrition

Find it online: https://www.tastysavvy.com/coconut-pineapple-cottage-cheese-muffins/