Description

Moist, protein-rich muffins with a tropical twist, featuring cottage cheese, pineapple, and coconut. Perfect for breakfast or a healthy snack.

Ingredients

Scale

1 cup cottage cheese (low-fat or full-fat)
½ cup crushed pineapple (drained)
½ cup shredded coconut (sweetened or unsweetened)
¼ cup honey or maple syrup
¼ cup vegetable oil (or melted coconut oil)
2 large eggs
1 cup all-purpose flour (or whole wheat/almond flour)
½ cup sugar (or natural sweetener)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
In a large bowl, whisk together wet ingredients: cottage cheese, pineapple, coconut, honey, oil, and eggs.
In a separate bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Mix dry and wet ingredients until just combined—do not overmix!
Spoon batter into muffin cups, filling each about ⅔ full.
Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

✔ For a gluten-free version, use gluten-free flour.
✔ For a dairy-free option, swap cottage cheese with plant-based yogurt.
✔ Store muffins in an airtight container for 3 days at room temperature or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Cuisine: American, Tropical

Nutrition

Calories: 200