Description
These muffins are a tropical escape with sweet pineapple, tender coconut, and a protein-rich texture from cottage cheese, perfect for any meal of the day.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup shredded coconut
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup cottage cheese
- 2 large eggs
- ¼ cup melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 cup pineapple chunks (fresh or canned, well drained)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the cottage cheese, eggs, melted coconut oil, and vanilla extract until smooth and well combined.
- In a separate bowl, mix the flour, sugar, shredded coconut, baking powder, and salt.
- Gradually add the dry mixture into the wet ingredients. Stir gently until just combined. Avoid overmixing.
- Gently fold in the drained pineapple chunks.
- Divide the batter evenly among muffin cups, filling each about ¾ full. Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a smoother texture, blend the cottage cheese before adding. Substitute Greek yogurt for cottage cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg