Easy Coconut Pineapple Cottage Cheese Muffins
Tropical,high-protein muffins made with cottage cheese, pineapple, and coconut. Thesemoist, bakery-style muffins are ready in just 30 minutes and perfect forbreakfast or snacks.
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed pineapple well drained
- 1/2 cup unsweetened coconut flakes
- 1 teaspoon cinnamon optional
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a blender, combine cottage cheese, eggs, melted butter, vanilla, and sugar. Blend for 30-60 seconds until completely smooth.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Pour the blended wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. A few lumps are fine.
- Gently fold in the drained pineapple and coconut flakes, distributing evenly throughout the batter.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, rotating the pan halfway through, until tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.