Name: Coconut Muffins Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6.0
Ingredients: 3/4 cup whole wheat flour; 1 teaspoon baking powder; dash of 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; 1/4 cup unsweetened shredded coconut; 1 teaspoon canola oil

Coconut Muffins Recipe

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25 m 10 m 6 Servings

Ingredients

Muffins:

3/4 cup Whole Wheat Flour
1 teaspoon Baking Powder
dash of 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

Preheat oven to 350°F.
Mix together 1/4 cup unsweetened coconut and 1 teaspoon canola oil.
In a small bowl, mix together flour through unsweetened coconut.
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)
Scoop into greased muffin tins and divide the topping between the 6 muffins.
Bake for 25 minutes or until a toothpick comes out clean.
With or without the blueberries these muffins are tender and delicious.

Notes

Add in a half cup of blueberries for extra sweetness!