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Imagine a warm, sunny morning filled with the enticing aroma of freshly baked muffins. Now, picture those muffins bursting with the tropical flavors of coconut and pineapple, all while being packed with protein and nutrients. Welcome to the world of Coconut and Pineapple Cottage Cheese Muffins! This delightful recipe is not only an explosion of taste but also a health-conscious choice that can be enjoyed at breakfast, as a midday snack, or even as a light dessert.

Coconut and Pineapple Cottage Cheese Muffins

Bring a taste of the tropics to your kitchen with these Coconut and Pineapple Cottage Cheese Muffins! Bursting with flavor and packed with protein, this easy recipe is perfect for breakfast, snacks, or light desserts. Made with creamy cottage cheese, sweet pineapple, and chewy coconut, these muffins are as nutritious as they are delicious. Discover the health benefits of each ingredient and enjoy a delightful treat that everyone will love. Perfect for any occasion!
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Ingredients
  

1 cup cottage cheese

1/2 cup shredded coconut (unsweetened)

1 cup crushed pineapple, drained

1/4 cup unsweetened applesauce

1/4 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    Mix Wet Ingredients: In a large bowl, combine the cottage cheese, shredded coconut, crushed pineapple, applesauce, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined and smooth.

      Prepare Dry Ingredients: In another bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. If you're adding nuts, fold them in at this stage.

          Spoon into Muffin Pan: Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter.

            Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

              Cool: Once baked, allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                Enjoy: Serve warm or at room temperature, and enjoy the tropical flavors of coconut and pineapple in each bite!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins