Coconut and Pineapple Cottage Cheese Muffins Recipe

Introduction

These Coconut and Pineapple Cottage Cheese Muffins offer a delightful tropical twist on a classic breakfast treat. Moist and flavorful, they combine creamy cottage cheese with sweet pineapple and coconut for a nutritious start to your day.

Ingredients

• 1 cup cottage cheese
• 2 large eggs
• ¼ cup honey or maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 cup oat flour
• ½ cup unsweetened shredded coconut
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup crushed pineapple, drained

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: Blend the cottage cheese until smooth to ensure a creamy texture in the muffins.
3. Step 3: In a large bowl, whisk together the blended cottage cheese, eggs, honey or maple syrup, melted coconut oil, and vanilla extract until well combined.
4. Step 4: Stir in the oat flour, shredded coconut, baking powder, and salt until just combined.
5. Step 5: Gently fold in the drained crushed pineapple, distributing it evenly throughout the batter.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Step 7: Bake for 20 to 25 minutes, or until the muffins are golden and set in the center.
8. Step 8: Allow the muffins to cool slightly before serving to enjoy their full flavor and texture.

Tips & Variations

• For extra texture, add a handful of chopped macadamia nuts or pecans to the batter.
• Use fresh pineapple if you prefer a less canned taste, but be sure to drain it well to avoid soggy muffins.
• Substitute oat flour with whole wheat or almond flour for a different flavor and nutritional profile.
• If you want a vegan version, replace eggs with flax eggs and use maple syrup instead of honey.

Storage

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently in the microwave or oven before serving. For longer storage, freeze muffins in a sealed bag for up to 3 months and thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute all-purpose flour, but the texture will be less dense and may alter the flavor slightly. Adjust baking time as needed.

How do I ensure the muffins don’t turn out soggy because of the pineapple?

Be sure to thoroughly drain the crushed pineapple before folding it into the batter. Excess moisture can make the muffins soggy and affect baking.

Coconut and Pineapple Cottage Cheese Muffins Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

These Coconut and Pineapple Cottage Cheese Muffins are a deliciously moist and flavorful treat, combining the tropical sweetness of pineapple and coconut with the creamy texture of cottage cheese. Naturally sweetened with honey or maple syrup and made with oat flour, these muffins are a wholesome option for breakfast or a snack.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup cottage cheese
• 2 large eggs
• ¼ cup honey or maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup oat flour
• ½ cup unsweetened shredded coconut
• 1 tsp baking powder
• ¼ tsp salt

Other

• ¾ cup crushed pineapple, drained

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
2. Blend cottage cheese: Blend the cottage cheese until it is smooth and creamy to ensure a uniform texture in the muffins.
3. Mix wet ingredients: In a bowl, whisk together the blended cottage cheese, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
4. Add dry ingredients: Stir in the oat flour, shredded coconut, baking powder, and salt to the wet mixture until just combined.
5. Fold in pineapple: Gently fold in the drained crushed pineapple to distribute it evenly without overmixing.
6. Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake muffins: Bake for 20 to 25 minutes, or until the muffins are golden on top and set in the center when tested with a toothpick.
8. Cool and serve: Allow the muffins to cool slightly in the tin before removing and serving warm or at room temperature.

Notes

• Make sure to drain the crushed pineapple well to prevent the batter from becoming too wet.
• Oat flour can be made by grinding rolled oats in a food processor if not available.
• For a dairy-free option, substitute cottage cheese with a plant-based yogurt and check for suitable dietary preferences.
• Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• These muffins freeze well; thaw at room temperature or warm gently before serving.

Keywords: coconut muffins, pineapple muffins, cottage cheese muffins, healthy breakfast, oat flour muffins, tropical muffins