Cottage Cheese Pineapple Muffins
Fluffy, protein-rich muffins with pineapple and shredded coconut, naturally sweetened with coconut sugar, perfect for breakfast, snacks, or make-ahead meals.
Equipment
- 1 muffin tin
- 1 blender or food processor
- 1 mixing bowl
- 1 wire rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup shredded coconut
- 3/4 cup coconut sugar
- 2 large eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil or choice of oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup diced pineapple
Instructions
- Preheat oven to 350°F (180°C) and prepare a muffin tin with paper liners or grease it lightly.
- Blend cottage cheese with 1/4 cup of the diced pineapple until smooth and creamy.
- Transfer the cottage cheese mixture to a large bowl. Add eggs, coconut sugar, oil, and vanilla extract; beat until combined and smooth.
- Add flour, shredded coconut, baking powder, baking soda, salt, and remaining pineapple; stir until thick batter forms.
- Divide batter evenly among muffin cups, filling nearly to the top.
- Optionally, top each muffin with extra shredded coconut or pineapple pieces for decoration.
- Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin briefly, then transfer to a wire rack to cool completely.
Notes
- Freeze muffins to enjoy later; thaw before serving.
- Serve warm or cold.
- Use different oils if desired for flavor variations.