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Today, I’ve got a yummy one-bowl coconut muffin recipe for you.
Muffins are one of my favorite goodies to make because they are so quick and easy to bake and naturally shareable.
As soon as I spied this recipe for one-bowl coconut muffins it went to the top of my “must make” list.
As a successful lifetime WW who loves to bake, I’ve come to understand that any muffin you make at home is going to be much better for you than the kind you find in supermarkets, bakeries and coffee shops because the portion size is smaller and you can control the amount of fat and sugar you use.
Let’s get real, today’s mass-marketed muffins are really just cupcakes in disguise!
It doesn’t get much easier than these One Bowl WW Friendly Coconut Muffins. Packed with lots of coconut flavor, they come together in a matter of minutes.
Perfect when you want a sweet treat to enjoy with your morning cup of coffee.
Recipe Notes
The original idea for these coconut muffins came from Nicole at Baking Bites. I made few changes to lighten them a bit.
The muffin batter is easy to stir together because it calls for vegetable oil, instead of butter. Vegetable oil is not only easy to incorporate into batter, it encourages the muffins to stay nice and moist, even a day or two after baking. I used sunflower oil, but I think coconut oil would be fun to try too.
These muffins are flavored with a little vanilla and packed with plenty of shredded coconut. Though, you can use either sweetened coconut or unsweetened coconut in your muffins, I used sweetened since it’s what I usually have on hand.
A little extra coconut sprinkled on top before they go into the oven will create a pleasant crispy topping.
I used less sugar and oil and more milk in my WW friendly version of these One Bowl Coconut Muffins. I also used unsweetened coconut milk beverage instead of milk. My changes are noted in parenthesis.
You could make these even lighter by decreasing the oil and using a sweetener such as erythritol or Truvia (affiliate link) in place of the sugar or decreasing the sugar even more, something I intend to try next time.
The one-bowl technique used in this recipe couldn’t be easier. Just combine the dry ingredients in a large bowl, then make a well and add in the wet ingredients. Whisk everything together until well blended and portion out into paper-lined muffins cups.
It not only takes about 5 minutes, and there’s a good chance you have the ingredients in your kitchen to whip up a batch right now!
If you’re a coconut-lover like I am, these will be an instant classic.
I shared them with Mom and my sister who wholeheartedly approved too.
How Many Calories and WW Points in each Muffin?
According to my calculations each muffin, as I made them, has 188 calories and:
7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Muffin Making Tips
- Most easy muffin recipes can be stirred together by hand in a large bowl.
- For the best results mix together the dry ingredients well with a fork or wire whisk. The goal is to fluff the flour up so it is well aerated which will help create lighter more tender muffins.
- When combining the dry and wet ingredients, mix just until blended because over mixing will cause your muffins to be heavy and tough.
- If some of your muffin cups are empty, add water to them to prevent your muffin pan from buckling.
- Don’t let the baked muffins sit in the pan too long or they will become soggy.
- Well made muffins are golden brown with slightly rounded bumpy tops. They are tender and light to fairly dense and moist inside and easy to remove from the pan.
- Most any recipe for a large (9×5-inch) loaf of quick bread can be turned into 12 (2-1/2-inch) muffins. Just evenly distribute the batter among the muffin cups and bake in a preheated 375F degree oven until golden and a toothpick inserted into the center of the muffins comes out clean, somewhere between 20 and 25 minutes.
Are You Ready To Firmly Plant Yourself
On The Path To Lasting Weight Loss Success?
One Bowl Coconut Muffins Made Lighter
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar (I used 1/2 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk (I used 1 cup unsweetened coconut milk beverage)
- 1/4 cup vegetable oil (I used 2 tablespoons)
- 1 large egg
- 2 teaspoons vanilla
- 1 cup shredded coconut (Use less to decrease SmartPoints)
- additional shredded coconut (for topping if desired)
Instructions
- Preheat oven to 375F. Line a 12-cup muffin tin (affiliate link) with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Make a well in the center of the dry ingredients and pour in the milk, vegetable oil, egg and vanilla.
- Whisk until the ingredients start to come together, then add in coconut. Stir until batter is uniform and no streaks of flour remain visible.
- Divide batter evenly into prepared muffin cups. Sprinkle each muffin with 2-3 tsp shredded coconut.
- Bake for 18-20 minutes or until muffins are set and a toothpick inserted into the center of a muffin comes out clean, or with only a few moist crumbs attached.
- Transfer muffins to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Baking Bites
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
More Great Weight Watchers Friendly Muffin Recipes
- 7 Healthy Blueberry Muffin Recipes – a collection from my files and from around the web
- Banana Cranberry Muffins – I got the inspiration for these Banana Cranberry Muffins from WW Weekly
- Banana Mocha Macadamia Nut Muffins – a great breakfast muffin for banana and coffee lovers
- Banana Nut Muffins – simple, moist and delicious
- Bran Muffins – a collection of recipes from my files and from the web
- Cottage Cheese Muffins – simple muffins with the added protein of cottage cheese
- Easy Muffin Recipes – a great collection of easy muffin recipes that all begin with one master recipe
- Healthy Apple Pecan Muffins – with whole wheat flour, applesauce, apples and cinnamon
- Healthy Breakfast Muffins – full of wholesome ingredients including oats, apples and carrots
- Irish Soda Bread Muffins – soda bread flavors in a simple muffin
- Low Fat Apple Bran Muffins – classic bran muffins jazzed up with chunks of fresh apple
- Pepperoni Pizza Mini Muffins – A savory snack perfect for game-day
- Pumpkin Muffins – spicy and not too sweet with raisins and nuts
- Raspberry Oatmeal Muffins – These sugar crusted raspberry oatmeal muffins are a healthy delicious way to start your day
- Strawberry Streusel Muffins – Moist, light and sweet, the streusel topping really makes them special
- Whole Wheat Muffins – whole wheat banana and whole wheat pumpkin chocolate chip muffin recipes
I bit they would be good with fruit n coconut maybe Raspberries, pineapple,orange sections then you ?ouldnt have WW muffins just saying!!
Have you tried almond or coconut flour? I’m gluten free.
Hi Rhonda, No, I haven’t tried these with almond or coconut flour. Sorry I can’t be of more help. ~Martha
I used 1 cip all purpose flour a n d 1 cup wheat.
Did goodi think the coconut flavor was better the next day.
Thankd
What’s unsweetened coconut milk beverage ?
Can I use coconut cream instead?
Hi Sarita, unsweetened coconut milk beverage is like soy milk or almond milk or rice milk but made from coconut. I believe coconut cream would be too heavy/rich, but I haven’t tried it. ~Martha
Loved this recipe!
Super easy to make.
Super, super taste!
A winner.
These were very yummy, however it did not say if it was sweetened or unsweetened coconut. Could you please inform? Thanks
Hi Christina, I used sweetened coconut. – Martha