1 cup cottage cheese
2 large eggs, at room temperature
1/3 cup coconut oil, melted and cooled slightly
1/3 cup honey
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 and 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup crushed pineapple, drained
Prepare Pan: Preheat oven to 375°F. Line 12-cup muffin tin with paper liners or spray with cooking spray.
Mix Wet Ingredients: In large bowl, whisk cottage cheese, eggs, melted coconut oil, honey, maple syrup, and vanilla until smooth.
Combine Dry Ingredients: In medium bowl, whisk flour, baking powder, baking soda, and salt.
Make Batter: Add dry ingredients to wet ingredients. Fold gently with rubber spatula until just combined. Do not overmix.
Add Mix-Ins: Fold in coconut and drained pineapple until evenly distributed.
Fill Cups: Divide batter among muffin cups, filling each about 2/3 full.
Bake: Bake 20-25 minutes until golden brown and toothpick comes out clean.
Cool: Rest in pan 5 minutes, then turn out onto wire rack to cool completely.