Coconut and Pineapple Cottage Cheese Muffins: A Tropical Delight
These tropical-inspired muffins are a deliciously moist and lightly sweet treat, combining the creaminess of cottage cheese with the refreshing flavors of coconut and pineapple. Perfect for breakfast, a snack, or even dessert!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup shredded unsweetened coconut
- 1 cup crushed pineapple, drained
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix wet ingredients: In a large bowl, blend cottage cheese, eggs, melted coconut oil, honey, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
- Mix batter: Add dry ingredients to wet ingredients and stir until just combined. Gently fold in pineapple.
- Fill muffin cups: Spoon batter evenly into prepared muffin tin.
- Bake: 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins sit for 5 minutes before transferring to a wire rack.
Notes
- Drain pineapple well to avoid excess moisture in the batter.
- Use room-temperature eggs for better mixing.
- Do not overmix the batter to keep the muffins tender.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Calories: 160 kcal per muffin
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g