Coconut and Pineapple Cottage Cheese Muffins
Moist, protein-rich muffins with a tropical twist, featuring cottage cheese, pineapple, and coconut. Perfect for breakfast or a healthy snack.
Ingredients
- 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 oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together wet ingredients: cottage cheese, pineapple, coconut, honey, oil, and eggs.
- In a separate bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Mix dry and wet ingredients until just combined—do not overmix!
- Spoon batter into muffin cups, filling each about ⅔ full.
- Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
✔ For a gluten-free version, use gluten-free flour.
✔ For a dairy-free option, swap cottage cheese with plant-based yogurt.
✔ Store muffins in an airtight container for 3 days at room temperature or freeze for up to 3 months.
✔ For a dairy-free option, swap cottage cheese with plant-based yogurt.
✔ Store muffins in an airtight container for 3 days at room temperature or freeze for up to 3 months.