Description
These Healthy Coconut and Pineapple Cottage Cheese Muffins combine whole wheat flour, oats, and shredded coconut with juicy pineapple and creamy cottage cheese for a nutritious, delicious snack or breakfast option. Naturally sweetened with honey and flavored with vanilla, these moist muffins are baked to perfection and provide a wholesome energy boost with every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Wet Ingredients
- 1/2 cup canned pineapple, crushed and drained
- 1/2 cup cottage cheese
- 2 large eggs
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, and salt until thoroughly combined.
- Add Coconut: Stir in the unsweetened shredded coconut evenly through the dry mixture to incorporate the tropical flavor and texture.
- Add Pineapple: Add the crushed and drained canned pineapple to the dry ingredients, ensuring excess moisture is removed to avoid soggy muffins.
- Combine Wet Ingredients: In a separate bowl, mix the cottage cheese, eggs, honey, melted coconut oil, and vanilla extract until smooth and fully combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined—avoid overmixing to keep muffins light and fluffy.
- Add Almond Milk: Gradually stir in the almond milk until the batter reaches a slightly thick but pourable consistency.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full for optimal rise.
- Bake Muffins: Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure canned pineapple is well-drained to prevent excess moisture in the batter, which can affect muffin texture.
- Do not overmix the batter; overmixing can lead to dense, tough muffins.
- Substitute almond milk with any plant-based or dairy milk as desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra texture, consider adding chopped nuts or seeds to the batter.
