Coconut and Pineapple Cottage Cheese Muffins (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 cup low-fat cottage cheese
02 - 2 large eggs
03 - 1/4 cup coconut oil, melted
04 - 1/3 cup honey or maple syrup
05 - 1 tsp vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups whole wheat flour
07 - 1 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 1/2 cup shredded unsweetened coconut

→ Fruits

11 - 1 cup crushed pineapple, drained

# Instructions:

01 - Preheat the oven to 175°C (350°F) and line a muffin tin with paper liners.
02 - In a large bowl, mix together the cottage cheese, eggs, melted coconut oil, honey, and vanilla extract until smooth.
03 - In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and shredded coconut.
04 - Add the dry ingredients to the wet ingredients and mix until just combined.
05 - Gently fold in the crushed pineapple.
06 - Spoon the batter into the muffin cups.
07 - Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow to cool slightly before serving.

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