Diabetic-Friendly Coconut Muffins

Diabetic-Friendly Coconut Muffins

4
rose 0

"No aftertaste, very moist, so good!"

Ingredients

35 m {{adjustedServings}} servings 169 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

4
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

These were very good. I did take the suggestion of increasing the coconut to 1/2 cup, and added 2 Tbls milk. My husband said they tasted like coconut cream pie. We will make these again for su...

I love coconut so these muffins sounded like something I would like. This muffin may have potential if it had more coconut and wasn't so dry. If I make these again, I will add some milk so the...

Very good muffin with lots of coconut flavor. The batter was very thick so I added some milk to thin it. Shared with friends that were impressed and asked for the recipe. I will make these ag...