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Coconut and Pineapple Cottage Cheese Muffins

Home cook, taken with iPhone 14 Pro. Close-up slight angle of freshly prepared Coconut and Pineapple Cottage Cheese Muffins on white plate. Fresh vibrant --ar 4:3 --style raw --s 220
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Delight in these moist and flavorful Coconut and Pineapple Cottage Cheese Muffins, perfect for a healthy breakfast or snack with tropical sweetness and protein-rich cottage cheese.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup cottage cheese
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, shredded coconut, baking powder, baking soda, salt, and sugar.
  3. In another bowl, beat the eggs then add cottage cheese, drained pineapple, vegetable oil, and vanilla extract; mix until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
  5. Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra texture, sprinkle toasted coconut flakes on top before baking or add chopped nuts into the batter.

Find it online: https://grilldrip.com/coconut-and-pineapple-cottage-cheese-muffins/