Step 1

Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.

Step 2

In a blender or food processor, blend the cottage cheese with ¼ cup of the pineapple until smooth and creamy.

Step 3

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.

Step 4

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.

Step 5

Divide the batter between the muffin cups, filling each one almost to the top.

Step 6

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.

Step 7

Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.

Step 8

Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.