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–+ servings
Benjamin

Dreamy Beach Cottage with Coconut & Pineapple Vibes

These Coconut and Pineapple Cottage Cheese Muffins are the perfect combination of tropical flavors and high-protein goodness. With creamy cottage cheese, juicy pineapple, and shredded coconut, these muffins are incredibly moist, naturally sweet, and packed with nutrients. They make a great breakfast, post-workout snack, or healthy treat for any time of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup cottage cheese
  • ½ cup crushed pineapple drained
  • ½ cup shredded coconut sweetened or unsweetened
  • ¼ cup honey or maple syrup
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ cup sugar or preferred sweetener
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Method
 

  1. Preheat the Oven – Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. Mix the Wet Ingredients – In a large mixing bowl, combine cottage cheese, crushed pineapple, shredded coconut, honey or maple syrup, vegetable oil, and eggs. Stir until well blended.
  3. Prepare the Dry Ingredients – In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Combine and Mix – Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
  5. Fill the Muffin Tin – Evenly distribute the batter into the muffin cups, filling each about two-thirds full.
  6. Bake – Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve – Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

  • Use fresh pineapple instead of canned for a more natural sweetness.
  • Swap all-purpose flour for whole wheat or gluten-free flour for dietary preferences.
  • Store muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
  • Freeze muffins for up to 2 months and reheat before serving.

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