Preheat and Prep: The Oven’s Ready!: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Pro Tip: Paper liners make it incredibly easy to remove the muffins from the tin once they’re baked, and they also prevent the muffins from sticking. If you don’t have liners, you can grease the muffin tin generously with cooking spray or a little bit of melted coconut oil.

Combine Wet Ingredients: The Creamy Base: In a large mixing bowl, mix together the low-fat cottage cheese, large eggs, melted coconut oil, honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined. You can use a whisk, a hand mixer, or even a stand mixer for this step. Pro Tip: Make sure the coconut oil is fully melted before adding it to the mixture. If it’s solid, it will clump up and not mix evenly.

Combine Dry Ingredients: The Flavor and Structure: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and shredded unsweetened coconut. Pro Tip: Whisking the dry ingredients will ensure that they are evenly distributed throughout the mixture and prevent any clumps from forming in the batter. This will result in muffins with a more uniform texture.

Combine Wet and Dry: The Batter’s Beginning: Add the dry ingredients to the wet ingredients and mix until just combined. Pro Tip: It’s crucial not to overmix the batter. Overmixing can develop the gluten in the flour, which will make the muffins tough and dense. Just mix until the dry ingredients are incorporated and there are no streaks of flour remaining. A few lumps in the batter are perfectly fine.

Fold in Pineapple: The Tropical Touch: Gently fold in the well-drained crushed pineapple. Pro Tip: Folding in the pineapple, rather than stirring it, will prevent it from breaking up too much and ensure that it is evenly distributed throughout the batter. You want the pineapple to add bursts of flavor and moisture, not to make the batter watery.

Fill Muffin Cups: The Muffin Formation: Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Pro Tip: Using an ice cream scoop or a large spoon will make it much easier to fill the muffin cups evenly and prevent any mess. Filling them two-thirds full will give the muffins enough room to rise without overflowing.

Bake to Perfection: The Golden Transformation: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Pro Tip: The baking time may vary slightly depending on your oven and the size of your muffin tin. Keep an eye on the muffins and check them after 20 minutes. You’re looking for a light golden brown color and a firm texture.

Cool and Enjoy: The Sweet Reward: Allow the muffins to cool slightly in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Pro Tip: Cooling the muffins slightly will make them easier to remove from the tin without breaking. Allowing them to cool completely will allow the flavors to meld together and the texture to improve.