Coconut and Pineapple Cottage Cheese Muffins
Delightful muffins bursting with juicy pineapple pieces and crunchy coconut, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup cottage cheese
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 cup crushed pineapple (drained)
- ⅓ cup sugar (or your preferred sweetener)
- 1 large egg
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it or lining it with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, blend the cottage cheese, sugar, egg, vegetable oil, and vanilla extract until smooth.
- Gently fold in the crushed pineapple and shredded coconut until well combined.
- Add the dry ingredients to the wet mixture, stirring until just combined.
Baking
- Scoop the batter into each muffin cup, filling them about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Leftover muffins can be stored in an airtight container for 2-3 days at room temperature or up to a week in the refrigerator. For longer storage, freeze for up to three months.