Healthy Sunshine Muffins: Easy Coconut Pineapple Cottage Cheese Muffins
These quick and easy muffins offer a taste of the tropics with coconut and pineapple, made healthier and extra moist with the surprising addition of cottage cheese. Perfect for a grab-and-go breakfast or snack.
Equipment
- Muffin tin 12-cup
- Large bowl
- Medium bowl
- Whisk
- spatula or wooden spoon
- toothpick for testing doneness
- Wire rack for cooling
Ingredients
Muffin Ingredients
- 1.5 cup whole wheat flour
- 0.5 cup rolled oats
- 0.5 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 large egg
- 0.75 cup unsweetened applesauce
- 0.5 cup cottage cheese the secret ingredient for moisture and protein, does not taste cheesy
- 0.25 cup unsweetened pineapple juice
- 0.25 cup honey or maple syrup use whichever you prefer
- 1 teaspoon vanilla extract
- 0.5 cup finely diced fresh or canned pineapple make sure it's drained well if using canned
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup.
- In a large bowl, whisk together the whole wheat flour, rolled oats, shredded coconut, baking powder, baking soda, and salt until evenly distributed.
- In a separate, medium-sized bowl, whisk together the egg, applesauce, cottage cheese, pineapple juice, honey or maple syrup, and vanilla extract until nicely combined and relatively smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir gently just until the dry ingredients are moistened and everything is combined. A few lumps are okay; do not overmix.
- Gently fold in the finely diced pineapple until distributed throughout the batter.
- Spoon the batter evenly into the prepared muffin cups, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are fine).
- Take the tin out of the oven and let the muffins sit in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.
Notes
SUBSTITUTIONS & ADDITIONS:
- Flour: Swap half of the whole wheat flour for all-purpose flour, or try a gluten-free blend.
- Sweetener: Agave nectar can be used instead of honey or maple syrup. You can slightly reduce sweetener if pineapple is very ripe.
- Fruit: Use finely diced peaches, berries (toss frozen in flour first), or mashed banana instead of pineapple.
- Add-ins: Stir in chopped nuts (like macadamia), seeds, or white chocolate chips.
- Cottage Cheese Substitute: Plain Greek yogurt is the closest substitute. TIPS FOR SUCCESS:
- Measure Flour Correctly: Spoon flour into the cup and level off.
- Don't Overmix: Stir just until dry ingredients are moistened.
- Test for Doneness: Use the toothpick test.
- Prep Ahead: Measure dry and wet ingredients separately the night before (store wet in fridge), combine in the morning. HOW TO STORE:
- Countertop: Airtight container for 2-3 days.
- Refrigerator: Airtight container for up to a week.
- Freezer: Cool completely, wrap individually, place in freezer bag for up to 3 months. Thaw at room temp or warm in microwave. FAQs:
- The muffins will not taste like cottage cheese; it adds moisture and protein.
- Frozen pineapple can be used if completely thawed and well-drained.
- Orange juice or milk can substitute pineapple juice, but flavor will change.
- Suitable for toddlers/babies; ensure pineapple is finely diced.
- Flour: Swap half of the whole wheat flour for all-purpose flour, or try a gluten-free blend.
- Sweetener: Agave nectar can be used instead of honey or maple syrup. You can slightly reduce sweetener if pineapple is very ripe.
- Fruit: Use finely diced peaches, berries (toss frozen in flour first), or mashed banana instead of pineapple.
- Add-ins: Stir in chopped nuts (like macadamia), seeds, or white chocolate chips.
- Cottage Cheese Substitute: Plain Greek yogurt is the closest substitute. TIPS FOR SUCCESS:
- Measure Flour Correctly: Spoon flour into the cup and level off.
- Don't Overmix: Stir just until dry ingredients are moistened.
- Test for Doneness: Use the toothpick test.
- Prep Ahead: Measure dry and wet ingredients separately the night before (store wet in fridge), combine in the morning. HOW TO STORE:
- Countertop: Airtight container for 2-3 days.
- Refrigerator: Airtight container for up to a week.
- Freezer: Cool completely, wrap individually, place in freezer bag for up to 3 months. Thaw at room temp or warm in microwave. FAQs:
- The muffins will not taste like cottage cheese; it adds moisture and protein.
- Frozen pineapple can be used if completely thawed and well-drained.
- Orange juice or milk can substitute pineapple juice, but flavor will change.
- Suitable for toddlers/babies; ensure pineapple is finely diced.