Coconut And Pineapple Cottage Cheese Muffins Recipe

Tropical, tender, and packed with protein, these Coconut and Pineapple Cottage Cheese Muffins are the perfect blend of sweet, moist, and satisfying.

With juicy pineapple chunks, creamy cottage cheese, and shredded coconut in every bite, these muffins are a wholesome twist on classic tropical flavors — and great for breakfast, snacks, or healthy treats on the go!

Made with simple ingredients and naturally sweetened, they’re gluten-friendly, protein-rich, and freezer-friendly for easy meal prep.

Why You’ll Love These Muffins

✔ Tropical flavor with real pineapple and coconut
✔ High-protein thanks to cottage cheese
✔ Moist and fluffy without extra oil or butter
✔ Easy to make and great for grab-and-go breakfasts
✔ Kid-approved, freezer-friendly, and naturally sweet

The Best Coconut and Pineapple Cottage Cheese Muffins Recipe

Ingredients (Makes 10–12 muffins)

1 cup cottage cheese (full-fat or low-fat)
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
¾ cup crushed pineapple (drained) or finely chopped fresh pineapple
1½ cups oat flour or all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsweetened shredded coconut
Optional: 1–2 tbsp coconut sugar for sprinkling on top

How to Make Coconut Pineapple Muffins

Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease.

Step 2: Mix Wet Ingredients
Whisk together cottage cheese, eggs, maple syrup, vanilla, and pineapple until smooth in a large bowl.

Step 3: Add Dry Ingredients
Add oat flour, baking powder, baking soda, salt, and shredded coconut to the wet mixture.
Stir until just combined — don’t overmix.

Step 4: Fill and Top
Spoon the batter evenly into muffin cups, filling about ¾ full.
Sprinkle tops with coconut sugar or extra shredded coconut if desired.

Step 5: Bake
Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are lightly golden.
Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tasty Variations to Try

Pineapple Banana Muffins – Add ½ mashed banana for extra sweetness
Mango Coconut Muffins – Swap pineapple for chopped mango
Lime Zest – Add a little lime zest for a citrusy twist
Chocolate Chip Tropical Muffins – Stir in a handful of dark chocolate chips
Gluten-Free Version – Use certified gluten-free oat flour or almond flour blend

Tips for the Best Muffins

Drain the pineapple well so the batter isn’t too wet
Use full-fat cottage cheese for extra richness
Don’t overmix to keep the muffins light and fluffy
Let muffins cool completely before storing to prevent sogginess

What to Serve with These Muffins

Greek yogurt and berries
Tropical smoothie or green juice
Coffee or coconut milk latte
Sliced avocado or boiled eggs for a protein boost

How to Store and Freeze

Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days
Freeze for up to 2 months — thaw overnight or microwave for 20–30 seconds

Wrapping Up

These Coconut and Pineapple Cottage Cheese Muffins are like a tropical getaway in muffin form — light, bright, and nourishing, with the perfect balance of flavor and texture.

Whether you’re looking for a new breakfast idea or a healthy snack, this recipe is sure to be a sunny-day favorite.

Tried them? Let me know your favorite twist or topping below! 🥥🍍🧁🌞