Description
Coconut and Pineapple Cottage Cheese Muffins: A tropical, high-protein breakfast treat that’s moist, naturally sweet, and easy to bake.
Ingredients
Scale
- 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
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Blend cottage cheese until smooth.
- In a bowl, whisk blended cottage cheese, eggs, honey, coconut oil, and vanilla.
- Stir in oat flour, shredded coconut, baking powder, and salt.
- Gently fold in drained crushed pineapple.
- Divide batter evenly among muffin cups.
- Bake for 20–25 minutes, until golden and set in the center.
- Cool slightly before serving.
Notes
- For a lighter version, use part-skim cottage cheese.
- Maple syrup can replace honey; adjust sweetness to taste.
- Use certified gluten-free oats if avoiding gluten.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 132 per muffin
- Sugar: Approximately 7 g
- Sodium: Approximately 110 mg
- Fat: Approximately 5 g
- Saturated Fat: Approximately 3 g
- Unsaturated Fat: Approximately 2 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 16 g
- Fiber: Approximately 2 g
- Protein: Approximately 7 g
- Cholesterol: Approximately 60 mg
Keywords: Coconut and Pineapple Cottage Cheese Muffins, coconut muffins, pineapple muffins, cottage cheese muffins, healthy breakfast muffins, tropical muffins, high-protein muffins, dairy muffins