Coconut Muffins: My Favorite Healthy Mistake!

Steph S. | ::steph chows::

These coconut muffins aren't just healthy. They are delicious as well. We promise!

Blueberry Coconut Muffins Photo

So these started as blueberry coconut muffins. But someone forgot to add blueberries in before topping them off with a dollop of coconut and popping them into the oven.

It totally wasn't me, but that's okay: the mistake has left me with a new healthy muffin to enjoy!

Yes, it's true, they are healthy; whole grain, no added fat (well, except for the teaspoon in the topping), and low in sugar. They will taste horrible you say? You MUST have butter? Just give them a little try, won’t you? Humor me once? And then I promise you'll be coming back for more.

I guess I should have started with an introduction. My name is Steph, and I love to chow, but I also like to fight my genetic predisposition of being short and round, so I started the blog steph chows, which focuses on healthy eating that tastes good.

Sure, you'll also find some adorable wheaten terrier photos there, and random crochet and sewing projects, but I know you'll be coming back for the recipes. Because once you start eating healthy things that taste this good... you'll be back for seconds.

NOTE: You'll notice I use Splenda for some of my baked recipes. This comes from a habit of making diabetic friendly treats. I don't use it in all my stuff and I always have a white sugar substitution for those who don't like using it.

    6 Servings

Ingredients

Muffins:
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • dash salt
  • 1/4 cup splenda
  • 1/3 cup unsweetened shredded coconut
  • 6 ounces fat free mixed berry yogurt
  • 1/4 cup unsweetened apple sauce
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
Topping:
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon canola oil

Directions

  1. Preheat oven to 350°F.
  2. Mix together 1/4 cup unsweetened coconut and 1 teaspoon canola oil.
  3. In a small bowl, mix together flour through unsweetened coconut.
  4. In a large bowl beat together yogurt, applesauce, egg and vanilla. Add dry to wet and gently stir until just incorporated (don’t over mix)
  5. Scoop into greased muffin tins and divide the topping between the 6 muffins.
  6. Bake for 25 minutes or until a toothpick comes out clean.
  7. With or without the blueberries these muffins are tender and delicious.

 

Notes

Add in a half cup of blueberries for extra sweetness!

Rate This Recipe!


Rating: 3.8 / 5.0 (12 Votes)
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Steph S.

About Steph

Stephanie loves to eat, and eat healthy. Both on Steph Chows and here, you'll find healthy recipes full of flavor and good-for-you goodies.

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FYI....Anything with Splenda in it is NOT healthy.

Casey barber
goodfoodstories.com

You know, I really would rather eat a coconut muffin than a blueberry muffin anyway. So just pretend you made these muffins for me!

Stephie swope
stephiecooks.com

Hey, make more mistakes if they result in yummy muffins like this! I use applesauce all of the time in place of butter and I love how moist (hate that word) it makes quickbreads turn out.

Stephchows
stephchows.blogspot.com @ Stephie Swope

LOL Will do! It's always nice when mistakes turn out well :) And you are so right... that word is the best description yet always give me the creeps :)