Coconut and Pineapple Cottage Cheese Muffins are a delightful treat that combines the tropical flavors of coconut and pineapple with the creaminess of cottage cheese. These muffins are not only delicious but also packed with protein, making them an excellent option for breakfast or a snack. With a quick prep time and simple ingredients, you can enjoy a healthy, satisfying muffin that brings a taste of the tropics into your kitchen.
Why make this Coconut and Pineapple Cottage Cheese Muffins recipe
- Protein-Rich: Each muffin is packed with cottage cheese, providing you with a healthy protein boost.
- Quick Prep: These muffins can be mixed and baked in under 30 minutes, perfect for busy mornings.
- Meal-Prep Friendly: Make a batch ahead of time for easy breakfasts or snacks throughout the week.
- Kid-Approved: The sweet, tropical flavors are a hit with kids, making it a great option for lunchboxes.
- Budget-Friendly: Simple, wholesome ingredients mean you won’t break the bank to enjoy these tasty treats.
“These muffins turned out perfectly! Loved the tropical twist. My kids devoured them — I’ll definitely be making these again!” – Happy Baker
How to make Coconut and Pineapple Cottage Cheese Muffins
Making Coconut and Pineapple Cottage Cheese Muffins is straightforward and requires just a few kitchen tools: a mixing bowl, measuring cups, a whisk, and a muffin tin. The beauty of this recipe lies in its simplicity. If you love fast protein breakfasts, try our Cottage Cheese Pancakes for another delicious option!
Ingredients
To make these delicious Coconut and Pineapple Cottage Cheese Muffins, you will need the following ingredients:
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/4 cup sugar or honey
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
When making Coconut and Pineapple Cottage Cheese Muffins, you can experiment with different sweeteners like maple syrup or coconut sugar for a unique twist.
Directions
- Preheat: your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Mix: in a large bowl, combine the cottage cheese, crushed pineapple, sugar (or honey), eggs, and vegetable oil until well combined.
- Whisk: in another bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
- Combine: gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide: the batter evenly among the muffin cups.
- Bake: for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: allow the muffins to cool slightly before transferring them to a wire rack. Enjoy your tropical muffins!
How to serve Coconut and Pineapple Cottage Cheese Muffins
These muffins are perfect as-is but can be served warm or at room temperature. For a delicious breakfast, pair them with a side of fresh fruit or yogurt. A light dusting of powdered sugar or drizzle of honey can elevate the flavor even more. For another delicious option, check out our Healthy 20 Minute Chicken Stir Fry for a balanced meal!
How to store
Store Coconut and Pineapple Cottage Cheese Muffins in an airtight container in the refrigerator for up to five days. To freeze, wrap each muffin in plastic wrap and store in a freezer bag for up to a month. Reheat in the microwave or oven when ready to enjoy.
For safe storage timing, see USDA FoodData Central.
Tips to make
- Don’t overmix: Mix the batter just until the dry ingredients are incorporated to keep the muffins light and fluffy.
- Experiment with flavors: Add spices like cinnamon or nutmeg for added warmth.
- Check for doneness: Use a toothpick to check that the muffins are cooked through before removing them from the oven.
Variations
- For a gluten-free option, substitute with almond flour or a gluten-free baking mix.
- Substitute the crushed pineapple with other fruits like mashed bananas or applesauce for a different flavor.
- Try adding nuts or chocolate chips for extra texture and sweetness.
FAQs
Can I meal prep Coconut and Pineapple Cottage Cheese Muffins?
Yes, Coconut and Pineapple Cottage Cheese Muffins keep well for 3–4 days in the fridge; store in an airtight container.
Can I freeze leftovers?
Freeze portions for up to a month; thaw overnight, then reheat gently.
What substitutions work best?
You can swap honey for sugar and use Greek yogurt if you’re out of cottage cheese. Adjust sweetness according to your taste.
For nutrition insights, visit Healthline.
Coconut and Pineapple Cottage Cheese Muffins are a perfect way to start your day or enjoy a tropical-inspired snack. We would love to hear your thoughts on this recipe feel free to comment or share your experience!
Coconut and Pineapple Cottage Cheese Muffins
Ingredients
Wet Ingredients
- 1 cup cottage cheese
- 1/2 cup crushed pineapple, drained
- 1/4 cup sugar or honey can experiment with different sweeteners
- 2 pieces eggs
- 1/4 cup vegetable oil
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, combine the cottage cheese, crushed pineapple, sugar (or honey), eggs, and vegetable oil until well combined.
- In another bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before transferring them to a wire rack.