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Fluffy coconut and pineapple cottage cheese muffins on a plate

Coconut and Pineapple Cottage Cheese Muffins

These muffins are a tropical delight, combining cottage cheese, pineapple, and coconut for a moist, flavorful treat perfect for brunch or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese low-fat or full-fat
  • ½ cup crushed pineapple drained
  • ½ cup shredded coconut sweetened for dessert vibes, unsweetened for breakfast
  • ¼ cup honey or maple syrup
  • ¼ cup vegetable oil or melted coconut oil
  • 2 large eggs
Dry Ingredients
  • 1 cup all-purpose flour or whole wheat/almond flour
  • ½ cup sugar or natural sweetener of choice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Mix Wet Ingredients
  1. In a large bowl, whisk together the cottage cheese, crushed pineapple, shredded coconut, honey or maple syrup, vegetable oil, and eggs until slightly lumpy.
Mix Dry Ingredients
  1. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir to combine.
Combine Ingredients
  1. Pour the dry ingredients into the wet ingredients and gently fold until just combined.
Bake
  1. Spoon the batter into the muffin tin, filling each cup about ⅔ full. Bake for 20-25 minutes until golden and a toothpick comes out mostly clean.
Cool
  1. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are high in protein, moist, and work perfectly for brunch or as a snack. Can be frozen for up to 2 months.