¾cupmilk (I used 1 cup unsweetened coconut milk beverage)
¼cupvegetable oil (I used 2 tablespoons)
1largeegg
2teaspoonsvanilla
1cupshredded coconut (Use less to decrease SmartPoints)
additional shredded coconut (for topping if desired)
Instructions
Preheat oven to 375F. Line a 12-cup muffin tin 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.
Recipe Notes
You could make these even lighter by decreasing the oil and using a sweetener such as erythritol or Truvia 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.Serving size: 1 coconut muffinClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
One Bowl Coconut Muffins Made Lighter
Amount Per Serving (1 coconut muffin)
Calories 182Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 26g9%
Fiber 1g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.