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Cottage Cheese Pineapple Coconut Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 111 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cottage Cheese Pineapple & Coconut Muffins are a delightful blend of tropical flavors and moist texture, perfect for breakfast or a healthy snack. Combining the creaminess of cottage cheese with the sweetness of pineapple and the tropical aroma of shredded coconut, these muffins are both nutritious and delicious. Easy to prepare and baked to golden perfection, they offer a unique twist on classic muffins with a subtle tang and a moist crumb.

Ingredients

Units 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

Fruit

  • 3/4 cup diced pineapple

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Blend Cottage Cheese and Pineapple: In a blender or food processor, blend the cottage cheese with 1/4 cup of the pineapple until smooth and creamy.
  3. Mix Wet Ingredients: Pour the cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, coconut oil, and vanilla extract, then beat everything together until well combined and smooth.
  4. Combine Dry Ingredients and Remaining Pineapple: Add the flour, shredded coconut, baking powder, baking soda, salt, and the remaining diced pineapple to the bowl. Stir gently until you have a well-mixed, thick batter.
  5. Fill Muffin Cups: Divide the batter evenly between the muffin cups, filling each one almost to the top.
  6. Add Toppings (Optional): For an extra decorative touch, sprinkle some shredded coconut or place a small piece of pineapple on top of each muffin before baking.
  7. Bake Muffins: Bake the muffins for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Muffins: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Notes

  • If you prefer, substitute the coconut oil with any neutral oil like vegetable or canola oil.
  • Ensure cottage cheese is well blended for a smooth texture.
  • You can adjust the sweetness by adding more or less coconut sugar according to taste.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • To make these muffins dairy-free, try swapping the cottage cheese with a plant-based yogurt alternative.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 10 g
  • Sodium: 150 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 45 mg

Find it online: https://jessicasrecipes.com/cottage-cheese-pineapple-coconut-muffins-recipe/