Description
Delightful muffins with the 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 your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the wet ingredients: cottage cheese, crushed pineapple, shredded coconut, honey, vegetable oil, and eggs.
- In a separate bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Mix the dry and wet ingredients until just combined—be careful not to overmix!
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 minutes, or until golden brown and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For added flavor, consider incorporating spices like cinnamon or nutmeg. Enjoy with fresh fruit or yogurt for a complete meal.