Description
These pineapple muffins are tropical, moist, and naturally sweetened—with the added bonus of protein-rich cottage cheese. Perfect for breakfast, snacks, or healthy sweet cravings, they come together in under 30 minutes with simple, wholesome ingredients.
Ingredients
-
150g cottage cheese (low-fat or full-fat)
-
150g self-raising flour (or gluten-free equivalent + 1 tsp baking powder)
-
2 medium eggs
-
50ml milk (dairy or plant-based)
-
1 tsp baking powder
-
1 tsp vanilla extract
-
200g canned crushed pineapple (well-drained)
-
2 tbsp maple syrup or honey (optional)
Instructions
-
Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
-
In a large bowl, whisk together cottage cheese, eggs, milk, and vanilla until smooth. Blend the cottage cheese first if you prefer a creamier texture.
-
In a separate bowl, sift flour and baking powder.
-
Gently fold dry ingredients into the wet mixture until just combined.
-
Fold in crushed pineapple and maple syrup (if using).
-
Spoon batter into muffin cups, filling each ¾ full.
-
Bake for 18–20 minutes, or until golden and a toothpick comes out clean.
-
Cool in tin for 5 minutes, then transfer to wire rack to cool completely.
Notes
– For extra tropical flavor, top with shredded coconut before baking.
– Blend cottage cheese if you want a smoother muffin texture.
– These freeze well for up to 3 months.
– Can be made gluten-free or refined sugar-free.
– Try with Greek yogurt and fruit for a balanced breakfast.