Coconut Pineapple Cottage Cheese Muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup cottage cheese
02 -
1/2 cup crushed pineapple, drained
03 -
1/2 cup shredded coconut (sweetened or unsweetened)
04 -
1/4 cup honey or maple syrup
05 -
1/4 cup vegetable oil
06 -
2 large eggs
07 -
1 cup all-purpose flour
08 -
1/2 cup sugar or sweetener of choice
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon salt
→ Optional Garnish
12 -
Additional pineapple chunks
13 -
Additional shredded coconut
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
02 -
In a large mixing bowl, combine the cottage cheese, crushed pineapple, shredded coconut, honey (or maple syrup), vegetable oil, and eggs. Mix until everything is well combined.
03 -
In another bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; we want tender muffins.
05 -
Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full. If desired, sprinkle additional coconut and pineapple chunks on top.
06 -
Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
07 -
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
Can be stored in an airtight container for 2-3 days at room temperature
02 -
Freezes well for up to 3 months
03 -
Great for breakfast or snacks