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Coconut and pineapple cottage cheese muffins baked for a tropical snack

Coconut & Pineapple Cottage Cheese Muffins

These Coconut & Pineapple Cottage Cheese Muffins are a delightful blend of tropical flavors and protein, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Tropical
Calories: 140
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese make sure it's at room temperature
  • 1 cup crushed pineapple, drained fresh pineapple can be used if finely chopped
  • 1/4 cup honey or maple syrup adjust for sweetness if desired
  • 1/2 cup milk can be substituted with a non-dairy alternative
  • 1/4 cup melted coconut oil vegetable oil can be used as an alternative
  • 2 large eggs flax eggs or applesauce can be used for a vegan option
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour gluten-free option can be used
  • 1/2 cup shredded coconut, unsweetened
  • 1 tablespoon baking powder ensure it's fresh for proper rising
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a mixing bowl, combine the cottage cheese, crushed pineapple, honey or maple syrup, milk, melted coconut oil, eggs, and vanilla extract. Stir until well mixed.
  3. In another bowl, whisk together the flour, shredded coconut, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.
  5. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag or container for up to three months.
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