Coconut and Pineapple Cottage Cheese Muffins
These Coconut and Pineapple Cottage Cheese Muffins offer a moist, tropical twist on classic muffins, combining creamy cottage cheese with sweet pineapple and nutty coconut for a nutritious and flavorful treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup low-fat cottage cheese
- 1/2 cup crushed pineapple, drained
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs, then mix in cottage cheese, crushed pineapple, honey, melted coconut oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For added texture, sprinkle chopped macadamia nuts or toasted coconut flakes on top before baking.