Coconut and Pineapple Cottage Cheese Muffins Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Blend cottage cheese: Blend the cottage cheese until it is smooth and creamy to ensure a uniform texture in the muffins.
- 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.
- Add dry ingredients: Stir in the oat flour, shredded coconut, baking powder, and salt to the wet mixture until just combined.
- Fold in pineapple: Gently fold in the drained crushed pineapple to distribute it evenly without overmixing.
- Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- 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.
- 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
