Coconut Muffins

Coconut muffins make great use of two popular tropical fruits. Think pina colada in a muffin. You get a bright, tangy flavor from the pineapple and a sweet, nutty flavor from the coconut. If you think you may not like coconut, you need to give it a try in this recipe. It pairs perfectly with the pineapple in this baked treat. You might find that you’re actually a fan of the tropical fruit! 

Coconut and pineapple both are nutrient dense. They are filled with vitamins and minerals, so not only is this a low point, low calorie muffin recipe that you can fully enjoy, you can feel good about eating it too. You’ll be getting in nutrients that you can’t get with your regular diet. It’s a win win – delicious and nutritious! 

Other than coconut and pineapple, you don’t need any fancy ingredients. You more than likely already have them in your pantry. This recipe is based on oats rather than a ton of flour, so you’re going to get a good boost of fiber and healthy grains. Let’s get started! 

Three reasons why you need to make this recipe! 

Muffins are easy to make and perfect any time of day.

Whether it’s breakfast, mid morning snack, afternoon snack, post workout, or even pre-workout, a muffin can get it done. And these coconut muffins are filled with flavor, so you’ll feel like you’re having a special treat. 

Coconut is highly nutritious and a great source of fiber. 

Unless you live somewhere where coconut is very prominent, it’s not often you’ll get a lot of coconut in your diet. But it’s very nutrient dense- so getting via these muffins should be a weekly thing. Coconut is incredibly high in manganese, which aids with the metabolism of carbohydrates and it’s essential for bone health. 

Coconut Muffins are a great way to branch out from the typical bananas or berries in muffins. 

These muffins feature diced, fresh pineapple which gives them a really delicious tropical flavor. Not only does pineapple add to the flavor, but the fruit is highly nutritious just like coconut. It’s packed full of essential vitamins and minerals. 

Ingredients you need to make Coconut Muffins: 

• 2 cups of Quaker rolled oats (could also use quick oats)
• 3 Tbsp brown sugar
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1 egg
• 2 egg whites (or ¼ cup liquid eggwhites from a carton)
• 1 tsp vanilla
• 1/2 cup skim milk
• 1/3 cup unsweetened apple sauce
• 1 cup fresh diced pineapple
• 3 Tbsp sweetened shredded coconut

How to make Coconut Muffins (step by step): 

1. Preheat the oven to 350, and spray a 12 hole regular sized muffin tin with nonstick spray.
2. In a large bowl, whisk together the egg, egg whites, and sugar until light and fluffy. A hand mixer or Kitchenaid is best in order to whip some air into the egg whites. Then slowly stir in the vanilla, milk, and applesauce until well mixed. 
3. In a separate bowl, mix together the oats, baking powder, cinnamon, diced pineapple, and coconut. 
4. Then make a well in the center of the dry ingredients. Pour the wet ingredients into it and slowly stir everything together. 
5. Fill the 12 muffin cups and bake in the oven for approx 22-24 minutes.
6. Let cool for 5 minutes, then enjoy! 

Makes 12 muffins. Nutrition info per muffin: Calories 96,  Fat 2 g, Saturated fat 1 g,  Carbs 15g,  Fiber 1.7 g, Sugars 6 g, Sodium 66 mg, Protein 3 g. 

WW Points 

• Rolled oats 8 points
• Brown sugar 8 points
• Baking powder, Cinnamon, Vanilla 0 points
• Egg and Egg Whites 0 points
• Skim milk 1 point
• Unsweetened apple sauce 0 points
• Fresh diced pineapple 0 points
• Sweetened shredded coconut 6 points 

2 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

1-3 PP depending on your 0PP foods, 3 smart points on blue & green, 1 SP on purple or 2 points plus each.

Different ways to change up this recipe: 

• If you want to cut out the sugar, use 5 tablespoons of powdered stevia instead of the brown sugar. Stevia is very sweet, so the muffins will end up being a little sweeter than if you use brown sugar. But it will drop the points to just one point per muffin. A great option for a diabetic or for a super low point snack.  
• Get fancy, and use toasted, sliced almonds instead of the coconut. 
• You could even use small, diced apples instead of pineapple if you’re not a fan of the tropical fruit. 
• Add a scoop of vanilla protein powder to increase the protein count. It doesn’t noticeably change the flavor or texture. 
• If you don’t have unsweetened applesauce, mashed banana, canned pumpkin puree, or non-fat Greek yogurt will work as a substitute. 
• If you really love coconut, substitute the vanilla extract with coconut extract and use coconut milk instead of skim milk. The flavor will be deliciously full of coconut. 
• Toast the coconut before adding it to the batter, and it will give the muffins an enhanced nutty flavor. 

Tips and Tricks for Making Coconut Muffins: 

• These muffins keep for 3-5 days at room temp, stored in an airtight container on the counter. They do keep better in the fridge though- you can keep them in there for 7 days. To reheat, cut in half, spray with some spray butter, and toast in a toaster oven for 3-4 minutes. 
• Like most muffins, these coconut muffins freeze very well. So make big batches, and store them in a gallon size ziploc freezer bag. 
• You can use unsweetened coconut instead of sweetened if you like. The muffins are sweet enough on their own- the sweetened coconut just adds a little extra. If you are using unsweetened, make sure to toast the coconut first. It brings out any natural sweetness the coconut has. 

Similar recipes you’ll enjoy: 

• Oat Banana Blueberry Muffins
• 20 Mini Muffin Recipes That Will Make You Smile
• Double Chocolate Espresso Oatmeal Muffins