Cottage Cheese Pineapple & Coconut Muffins
These tropical-inspired muffins are fluffy, satisfying, and sneakily high in protein thanks to the cottage cheese. Made with juicy pineapple, shredded coconut, and naturally sweetened with coconut sugar, they’re perfect for breakfast, snacking, or tossing into a lunchbox. You can serve them warm or cold, and they freeze beautifully too—ideal for make-ahead meal prep!
Servings: 12 muffins
Calories: 243kcal
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
Calories: 243kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g