Description
Delightfully moist and flavorful Cottage Cheese Pineapple & Coconut Muffins combining the tropical sweetness of pineapple and shredded coconut with the creamy richness of cottage cheese. Perfect for a nutritious breakfast or a tasty snack, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup shredded coconut
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil or any oil of your choice
- 1 teaspoon vanilla extract
- 3/4 cup diced pineapple
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Blend Cottage Cheese and Pineapple: In a blender or food processor, blend the cottage cheese with ¼ cup of the pineapple until smooth and creamy to create a moist base for the batter.
- Combine Wet Ingredients: Pour the cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, oil, and vanilla extract, then beat everything together until well combined and smooth.
- Add Dry Ingredients and Remaining Pineapple: Add in the flour, shredded coconut, baking powder, baking soda, salt, and the remaining diced pineapple. Stir until you have a well-mixed, thick batter.
- Fill Muffin Cups: Divide the batter evenly between the muffin cups, filling each one almost to the top. For a decorative touch, sprinkle shredded coconut or add a tiny pineapple piece on top before baking.
- Bake: Bake the muffins for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the cottage cheese is well blended with pineapple for a smooth batter and moist muffins.
- You can substitute coconut oil with any neutral oil like vegetable or canola oil.
- For extra texture and flavor, consider adding chopped nuts or dried fruit to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; thaw them at room temperature or warm them slightly before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
