Description
Delightful muffins bursting with tropical flavors of coconut and pineapple, perfect for breakfast or a snack.
Ingredients
- 1 cup cottage cheese (low-fat or full-fat)
- ½ cup crushed pineapple (drained)
- ½ cup shredded coconut (sweetened or unsweetened)
- ¼ cup honey or maple syrup
- ¼ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup all-purpose flour (or whole wheat/almond flour)
- ½ cup sugar (or natural sweetener)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together the wet ingredients: cottage cheese, pineapple, coconut, honey, oil, and eggs in a large bowl.
- Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a separate bowl.
- Mix the dry and wet ingredients until just combined; do not overmix!
- Spoon the batter into muffin cups, filling each about ⅔ full.
- Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Notes
For an extra flavor boost, consider adding vanilla extract or a pinch of cinnamon. You can use whole wheat or almond flour for a healthier option.
