Rating: 3.33 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

No aftertaste, very moist, so good!

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
1 dozen muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

Nutrition Facts

169 calories; protein 4g; carbohydrates 25.1g; fat 5.9g; cholesterol 16.4mg; sodium 157.5mg. Full Nutrition
Advertisement

Reviews (5)

Most helpful positive review

Rating: 4 stars
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. Read More
(6)
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
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. Read More
(6)
Rating: 4 stars
03/05/2013
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. Read More
(4)
Rating: 4 stars
03/02/2013
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. Read More
(4)
Advertisement
Rating: 4 stars
03/02/2015
Very good! Did what the other post suggested....added more coconut and milk. Read More
Rating: 3 stars
11/07/2021
Changes were made. Did the increase in coconut and added 2 tbsp of milk to liquid. Also changed vegetable oil to coconut oil and substituted monk fruit for the sugar for truly sugar free muffin. It says to pour batter but it came out like stiff cookie dough. I added about another half a cup of milk and even then dropped in clumps of dough. That being said they tasted great though dense. Will make again knowing to increase liquid Read More