Pina Colada Protein Muffins
These Pina Colada Protein Muffins are a tasty breakfast or snack option with added protein from cottage cheese and collagen powder!
When adding both pineapple and coconut flakes, they just reminded me of my favorite, tropical frozen drink 🙂
They have just the right amount of sweetness, but I did drizzle some honey on a few of mine.
How to make Pina Colada Protein Muffins
First, set out all of the ingredients and two large bowls.
Mix together the dry ingredients in one bowl and the wet ingredients in another bowl.
Then slowly add the dry ingredients, mixing the batter with a spoon.
Finally add in a can of crushed pineapple and sweetened coconut flakes.
Gently fold in the pineapple and coconut.
Then line a 12-count regular size muffin pan with liners.
And use an ice cream scoop to evenly distribute the batter.
Bake these in a 350-degree oven for 24 to 28 minutes.
Once baked, let them cool slightly before digging in!
I stored my muffins in a covered container in the fridge all week.
If you like Pina Colada Protein Muffins, you might also like these recipes…
Superfood Energy Bites
Zucchini Muffins with Pecans
Best Summer Salad Recipes
Recipes with Cottage Cheese
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Pina Colada Protein Muffins
Pina Colada Protein Muffins is a pineapple coconut muffin recipe made with cottage cheese and collagen for a boost of extra protein!
Ingredients
- 1 1/2 cups all-purpose or bread flour
- 2 tablespoons collagen powder (optional)
- 1 teaspoon baking powder
- pinch of salt
- 1 cup cottage cheese
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 (8-ounce) can crushed pineapple
- 1/2 cup shredded coconut (sweetened)
Instructions
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Put the flour, collagen powder, baking powder, and salt in a bowl. Stir until combined.
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In a large bowl mix together the cottage cheese, maple syrup, coconut oil or butter, vanilla, and eggs. Add half of the dry ingredients, stir until combined. Add the rest of the dry ingredients and stir again.
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Add the pineapple and shredded coconut, gently fold until combined.
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Line a 12-count muffin pan with paper or foil liners and spoon the mixture into the liners (I used an ice cream scoop).
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Bake in a 350-degree oven for 24 to 28 minutes. Let cool before serving.
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