One Bowl Coconut Muffins Recipe
Perfect for coconut lovers - these one bowl muffins are a winner in my book.
Servings: 12
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 Points)
- 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.
Notes
Serving size: 1 coconut muffin
WW Points: 7
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) 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. I used less sugar and oil and more milk in my WW friendly version of these muffins. I also used unsweetened coconut milk beverage instead of milk. My changes are noted in parenthesis. A little extra coconut sprinkled on top before they go into the oven will create a pleasant crispy topping. 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.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) 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. I used less sugar and oil and more milk in my WW friendly version of these muffins. I also used unsweetened coconut milk beverage instead of milk. My changes are noted in parenthesis. A little extra coconut sprinkled on top before they go into the oven will create a pleasant crispy topping. 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.
Nutrition
Serving: 1coconut muffin | Calories: 182kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 161mg | Potassium: 73mg | Fiber: 1g | Sugar: -7g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg