Description
These tropical Coconut & Pineapple Cottage Cheese Muffins are the perfect high-protein breakfast hack. Combining the creamy texture of blended cottage cheese with the sweet brightness of crushed pineapple and a hint of nutty coconut, these muffins are both nutritious and delicious. Ideal for meal prepping, they provide a satisfying, grab-and-go energy boost that keeps you fueled and focused throughout your busy morning. Enjoy the taste of a beach getaway in every moist, wholesome bite.
Ingredients
1.5 cups all-purpose flour
1/2 cup shredded unsweetened coconut
1/2 cup cottage cheese (blended until smooth)
1 cup crushed pineapple, well-drained
1/2 cup maple syrup or honey
1/4 cup melted coconut oil
2 large eggs
1 tsp vanilla extract
1.5 tsp baking powder
1/4 tsp salt
Instructions
Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
In a blender, process the cottage cheese until completely smooth to ensure a silky muffin batter.
In a large bowl, whisk together flour, shredded coconut, baking powder, and salt.
In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla. Stir in the blended cottage cheese.
Gently fold the wet ingredients into the dry ingredients until just combined.
Fold in the drained crushed pineapple.
Fill the muffin cups about 3/4 full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store these muffins in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Be sure to drain the pineapple thoroughly to avoid a soggy muffin texture. Add chopped macadamia nuts for an extra crunchy boost.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 14g
- Sodium: 165mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg