Cottage Cheese Pineapple & Coconut Muffins
When I first shared my cottage cheese blueberry muffin recipe a while back, I was blown away by just how quickly it became a firm reader favorite. Since then I’ve created more variations like my cottage cheese banana muffins and cottage cheese double chocolate muffins, and today I’m introducing you to my pineapple and coconut recipe!
These bakery style treats serve up some seriously tropical vibes. They’re just the right amount of sweet, moist and fluffy, and they’re fabulous for meal prepping a batch for healthier, lighter snacking and lunchboxes. With around 243 calories and 5g of protein per muffin, they’re way more macro friendly than store-bought versions, and I think you’re going to love them!
If you’ve got a tub of cottage cheese in your fridge right now that needs using up, consider this your sign that you need to make these muffins. Enjoy!
Ingredients
- All-purpose flour: This is the base of your muffins, giving them structure. You can also swap for whole wheat flour or a 50/50 mix if you’d like a little extra fiber.
- Shredded coconut: Adds a lovely chewy texture and subtle coconut flavor throughout the muffins. Go for unsweetened to keep things balanced.
- Coconut sugar: A more natural, unrefined sweetener with a warm caramel-like flavor—perfect with pineapple and coconut! You can sub brown sugar if that’s what you have.
- Eggs: These help bind everything together and give the muffins a tender, cakey texture.
- Cottage cheese: The secret ingredient! It adds moisture and a protein boost without overpowering the flavor. Blend it smooth for the best texture.
- Coconut oil (or any oil of your choice): Keeps the muffins soft and moist. Coconut oil adds a hint of tropical flavor, but any neutral oil like avocado or canola will work too.
- Baking powder: Gives the muffins a nice lift and rise.
- Baking soda: Helps the muffins rise and stay light.
- Salt: Just a touch to balance and enhance all the sweet flavors.
- Vanilla extract: Adds warmth and brings all the tropical flavors together beautifully.
- Diced pineapple: Fresh or canned both work! Just be sure to drain well if using canned. This adds juicy bursts of flavor and natural sweetness in every bite.
How To Make Cottage Cheese Pineapple & Coconut Muffins
Prefer a printable recipe card? You’ll find one at the bottom of this post, and it includes ingredients, measurements, and instructions!
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Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
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In a blender or food processor, blend the cottage cheese with ¼ cup of the pineapple until smooth and creamy.
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Pour the cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, oil, and vanilla extract, and beat everything together until well combined and smooth.
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Add in the flour, shredded coconut, baking powder, baking soda, salt, and the rest of the diced pineapple. Stir it all together until you have a well-mixed, thick batter.
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Divide the batter between the muffin cups, filling each one almost to the top.
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If you want to make them extra cute, sprinkle a little shredded coconut or pop a tiny piece of pineapple on top of each muffin before baking.
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Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.
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Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
How To Store Your Muffins
Keep your cottage cheese pineapple & coconut muffins in an airtight container at room temperature for 2–3 days. If you’d like them to last longer, pop them in the fridge for up to 5 days. These also freeze beautifully—just store them in a freezer-safe bag or container for up to 3 months.
If you’ve chilled or frozen them, I recommend warming them in the microwave for 10–20 seconds before serving. It brings back that fluffy texture.
Serving Ideas
These muffins are super versatile, so here are a few of my favorite ways to enjoy them:
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On-the-go breakfast – Pair one with a cup of coffee or a smoothie for an easy, protein-packed start to your day.
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Afternoon snack – Perfect with a cup of tea or iced coffee when you need a little pick-me-up.
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Lunchbox treat – Great for kids or grown-ups, especially if you’re looking to add a little extra protein to your midday meal.
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Toasted with a little butter – Trust me, it takes them to another level.
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With a dollop of Greek yogurt or cottage cheese on the side – For a balanced, filling snack or light breakfast.
Cottage Cheese Pineapple & Coconut Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup shredded coconut
- 3/4 cup coconut sugar
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil or any oil of your choice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup diced pineapple
Instructions
- Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a blender or food processor, blend the cottage cheese with ¼ cup of the pineapple until smooth and creamy.
- Pour the cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, oil, and vanilla extract, and beat everything together until well combined and smooth.
- Add in the flour, shredded coconut, baking powder, baking soda, salt, and the rest of the diced pineapple. Stir it all together until you have a well-mixed, thick batter.
- Divide the batter between the muffin cups, filling each one almost to the top.
- If you want to make them extra cute, sprinkle a little shredded coconut or pop a tiny piece of pineapple on top of each muffin before baking.
- Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition
These muffins are such a fun (and secretly nourishing) way to brighten up your morning or add a little sweetness to snack time. If you give this recipe a try, don’t forget to leave a rating and drop a comment below—I’d love to hear what you think!
