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Diabetic-Friendly Coconut Muffins

Diabetic-Friendly Coconut Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
rose

rose

No aftertaste, very moist, so good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

colleen richard
4

colleen richard

3/2/2013

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 again.

Debbie Isaak
3

Debbie Isaak

10/13/2013

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 sure.

Lela
3

Lela

3/5/2013

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 batter is not so thick and increase the coconut to 1/2 cup or more.

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