Gluten-Free Coconut and Pineapple Cottage Cheese Muffins
Delicious and moist muffins made with coconut, pineapple, and cottage cheese, perfect for a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup cottage cheese
- 1/2 cup crushed pineapple, drained
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, whisk together the cottage cheese, crushed pineapple, honey (or maple syrup), eggs, and melted coconut oil.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Notes
- For added flavor, consider adding chopped nuts or chocolate chips.
- Store leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg