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Coconut and Pineapple Cottage Cheese Muffins

These muffins mix sweet pineapple, soft cottage cheese, and shredded coconut into a moist, tropical breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Can use low-fat or non-fat
  • 1 cup pineapple, crushed and drained Ensure to drain well
  • 1 cup shredded coconut
  • 1/2 cup sugar Add an extra tablespoon if a sweeter muffin is desired
  • 1/4 cup vegetable oil
  • 2 large eggs Use room temperature for better mixing
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, mix together the cottage cheese, crushed pineapple, shredded coconut, sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool before removing them from the tin.

Notes

For added texture, fold in toasted coconut flakes before baking. Store in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Muffins can be frozen for up to three months.