Soft muffins blending pineapple, coconut, and cottage cheese for a light, sunny snack or breakfast option.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup rolled oats
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsweetened shredded coconut
→ Wet Ingredients
07 - 1/2 cup crushed pineapple, drained
08 - 3/4 cup cottage cheese
09 - 1/3 cup honey or maple syrup
10 - 1/4 cup coconut oil, melted
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all-purpose flour, rolled oats, baking powder, baking soda, salt, and shredded coconut until evenly combined.
03 - In a separate bowl, blend cottage cheese, drained crushed pineapple, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and homogeneous.
04 - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined, ensuring not to overmix.
05 - Distribute the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
06 - Place the muffin tin on the center rack and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
