Coconut and Pineapple Cottage Cheese Muffins
These tropical muffins made with cottage cheese, pineapple, and coconut are perfect for breakfast or a snack, offering a delicious and nutritious treat with a protein boost.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Provides protein and moisture
- 1 cup pineapple chunks (fresh or canned) Adds sweetness and tropical flavor
- 1 cup shredded coconut Brings richness and texture
- 1/2 cup vegetable oil For moisture
- 2 large eggs Acts as a binder
- 1 teaspoon vanilla extract Adds flavor
Dry Ingredients
- 1 cup all-purpose flour Base of the muffins
- 1/2 cup sugar or honey Sweetener
- 1 teaspoon baking powder Leavening agent
- 1/2 teaspoon baking soda Leavening agent
- 1/2 teaspoon salt Enhances flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, mix together the cottage cheese, pineapple, and shredded coconut.
- In another bowl, whisk together the flour, sugar (or honey), baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and then add the vegetable oil and vanilla extract.
- Combine the wet ingredients with the dry ingredients, then fold in the cottage cheese mixture until just combined.
- Fill each muffin liner about 2/3 full with the batter.
Baking
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before serving.
Notes
These muffins can be served warm or at room temperature. Pair them with butter or cream cheese for added flavor. Store in an airtight container for up to three days at room temperature, or freeze for up to three months.