Diabetic-Friendly Coconut Muffins recipe

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Ingredients

cooking spray
2 cups all-purpose flour
⅓ cup white sugar
¼ cup sweetened flaked coconut
2 teaspoons baking powder
¼ teaspoon salt
1 (8 ounce) container low-fat vanilla yogurt
1 large egg, lightly beaten
1 large egg white, lightly beaten
¼ cup vegetable oil
¼ teaspoon coconut extract

Nutrition Info

168.7 calories
carbohydrate: 25.1 g
cholesterol: 16.4 mg
fat: 5.9 g
fiber: 0.7 g
protein: 4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 157.5 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.

  2. Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them 3/4 full.

  3. Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.

Recipe Yield

1 dozen muffins

Recipe Note

No aftertaste, very moist, so good!

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