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–+ servings
coconut muffins on cooling rack
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4.16 from 26 votes

Coconut Muffins

2 ww points, 1-3PP, 3SP blue & green, 1SP purple
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Baking
Keyword: baking, muffins, pineapple coconut oatmeal muffins, wwrecipes
Servings: 12
Author: Drizzle

Ingredients

  • 2 cup of oats I used Quaker baking quick oats
  • 3 Tbsp brown sugar
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 egg
  • 2 egg whites or 1/4 cup liquid egg whites
  • 1 tsp vanilla
  • 1/2 cup skim milk
  • 1/3 cup unsweetened apple sauce
  • 1 cup fresh diced pineapple
  • 3 Tbsp sweetened shredded coconut

Instructions

  • Preheat the oven to 350, and spray a 12 hole regular sized muffin tin with nonstick spray.
  • 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.
  • In a separate bowl, mix together the oats, baking powder, cinnamon, diced pineapple and coconut.
  • Then make a well in the center of the dry ingredients. Pour the wet ingredients into it and slowly stir everything together.
  • Fill the 12 muffin cups and bake in the oven for approx 22-24 minutes.
  • Let cool for 5 minutes, then enjoy!

Nutrition

Serving: 1muffin | Calories: 96kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 66mg | Fiber: 1.7g | Sugar: 6g