Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup shredded coconut
- 3/4 cup coconut sugar
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil or any oil of your choice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup diced pineapple
Instructions
- Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a blender or food processor, blend the cottage cheese with ¼ cup of the pineapple until smooth and creamy.
- Pour the cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, oil, and vanilla extract, and beat everything together until well combined and smooth.
- Add in the flour, shredded coconut, baking powder, baking soda, salt, and the rest of the diced pineapple. Stir it all together until you have a well-mixed, thick batter.
- Divide the batter between the muffin cups, filling each one almost to the top.
- If you want to make them extra cute, sprinkle a little shredded coconut or pop a tiny piece of pineapple on top of each muffin before baking.
- Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
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