Coconut and Pineapple Cottage Cheese Muffins

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These Coconut and Pineapple Cottage Cheese Muffins bring tropical flavor to your kitchen with every bite. Made with creamy cottage cheese, sweet pineapple, and shredded coconut, these moist muffins are naturally rich in protein and perfect for breakfast, snacks, or a light dessert. They are easy to prepare, wonderfully fluffy, and packed with sunshine-inspired flavor.

Ingredients

225 g (1 cup) cottage cheese
2 large eggs
60 ml (1/4 cup) honey or maple syrup
30 ml (2 tbsp) coconut oil, melted
5 ml (1 tsp) vanilla extract
100 g (1 cup) oat flour
45 g (1/2 cup) unsweetened shredded coconut
5 g (1 tsp) baking powder
1 g (1/4 tsp) salt
170 g (3/4 cup) crushed pineapple, well drained

Instructions

Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Blend the cottage cheese until smooth and creamy.
In a large mixing bowl, whisk together the blended cottage cheese, eggs, honey, melted coconut oil, and vanilla extract until smooth.
Add the oat flour, shredded coconut, baking powder, and salt. Stir gently until just combined.
Fold in the drained crushed pineapple evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.