Coconut & Pineapple Cottage Cheese Muffins
These moisture-rich muffins are a high-protein breakfast solution, perfectly blending tropical pineapple sweetness with the mild tang of cottage cheese. Using coconut flour creates a dense yet tender crumb that is packed with fiber and protein, making these treats a satisfying and portable snack that keeps you full throughout the morning. Perfect for anyone seeking a healthy, grain-free option that doesn’t sacrifice flavor.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 muffins 1x
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: Healthy Fusion
- Diet: Vegetarian
Ingredients
1.5 cups cottage cheese (small curd)
1 cup crushed pineapple, drained
0.5 cup coconut flour
0.5 cup unsweetened shredded coconut
3 large eggs
0.3 cup honey
1.5 tsp baking powder
Instructions
Preheat oven to 375 degrees Fahrenheit and grease a standard muffin tin.
Blend cottage cheese in a food processor until smooth.
Whisk eggs, honey, and blended cottage cheese in a large bowl.
In a separate container, whisk coconut flour and baking powder.
Fold the dry ingredients into the wet mixture until combined.
Stir in the drained crushed pineapple and half of the shredded coconut.
Divide batter into muffin tin, filling each cup two-thirds full.
Top with remaining shredded coconut.
Bake for 18 to 22 minutes until edges are golden and a toothpick comes out clean.
Notes
Store in an airtight container in the refrigerator to maintain freshness for up to 4 days. If you prefer a crunchier topping, lightly toast the coconut before sprinkling. Ensure pineapple is well-drained to prevent the muffins from becoming too wet.
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 9g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg