These Coconut and Pineapple Cottage Cheese Muffins are light, moist, and full of tropical flavor!
They are naturally sweet, high in protein, and great for a quick snack or breakfast.
The cottage cheese makes them very soft, and the coconut and pineapple give them just the right amount of sweetness.
Kids enjoy them, and they’re a fun way to get more protein.
Let’s start baking!
Ingredients and Tools
Tools:
- Bowls for mixing
- Whisk
- Spoons and cups for measuring
- Tin for muffins
- Optional: muffin liners
- Spoon or ice cream scoop for the batter
Ingredients:
- ◯ 1 cup of tiny curd cottage cheese
- ◯ Two eggs
- ◯ ¼ cup of honey or maple syrup
- ◯ ¼ cup of melted coconut oil
- ◯ 1 teaspoon of vanilla extract
- ◯ 1 ½ cups of flour for all purposes
- ◯ 1 teaspoon of baking powder
- ◯ ½ teaspoon of baking soda
- ◯ ½ teaspoon of salt
- ◯ ½ cup of crushed pineapple that has been drained
- ◯ ½ cup of shredded coconut that isn’t sweet
Instructions
- Combine the wet ingredients
Whisk together the cottage cheese, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract in a big bowl until smooth. - Mix together the dry ingredients.
In a another dish, mix the flour, baking powder, baking soda, and salt together. - Combine everything
Gently mix the dry ingredients into the wet ingredients until they are barely mixed. Don’t combine too much! - Add coconut and pineapple.
Add the drained crushed pineapple and shredded coconut and mix them in until they are equally mixed. - Put the muffins in the tin
Fill each cup of a greased or lined muffin tin with batter, leaving about ¾ of the way full. - Cook!
Bake for 18 to 22 minutes at 350°F (175°C), or until the food is golden brown and a toothpick comes out clean. - Let it cool and enjoy
Take the muffins out of the pan and let them cool for 5 minutes on a wire rack. You can eat it warm or at room temperature.
Tips and Variations
Make sure to drain the pineapple well! Adding too much liquid will make the muffins heavy.
If you don’t want any curds, mix the cottage cheese together to make it smoother.
For easy removal, use muffin liners or oil your pan well.
Don’t mix the batter too much! Mix them together until they are just mixed to keep them fluffy.
For a crunchy topping, add more coconut on top!
Instead of coconut oil, use melted butter or vegetable oil.
Instead of cottage cheese, use Greek yogurt for a distinct texture.
For more crunch, add chopped nuts like pecans.
Use a 1:1 gluten-free flour blend to make them gluten-free.
Storage and Serving
If you want to keep baked muffins fresh for longer, store them in an airtight container at room temperature for two days or in the fridge for up to five days.
You can freeze muffins in a ziplock bag for up to three months. To heat it up again, just microwave it for 30 seconds.
You can keep it at room temperature for two days, in the fridge for five days, or freeze it for up to three months.
For a taste like it just came out of the oven, heat it up in the microwave for 15 to 20 seconds.
Final Thoughts
It’s time to bake! It’s time to prepare these tasty muffins now that you have the recipe. Please leave a comment to let me know how they worked out, and feel free to ask any questions. Have fun baking! 🍍🥥✨