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Diabetic-Friendly Coconut Muffins


"No aftertaste, very moist, so good!"
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35 m servings 169 cals
Original recipe yields 12 servings (1 dozen muffins)

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  • Prep

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  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.

Nutrition Facts

Per Serving: 169 calories; 5.9 g fat; 25.1 g carbohydrates; 4 g protein; 16 mg cholesterol; 157 mg sodium. Full nutrition

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Read all reviews 4
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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...

Very good! Did what the other post suggested....added more coconut and milk.