Banana Coconut Muffins
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 193.9
- Total Fat: 7.1 g
- Cholesterol: 0.1 mg
- Sodium: 229.9 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 3.2 g
- Protein: 3.4 g
View full nutritional breakdown of Banana Coconut Muffins calories by ingredient
Introduction
This yummy breakfast muffin is perfect for those days when you really want a sweet treat without ruining your whole day! This yummy breakfast muffin is perfect for those days when you really want a sweet treat without ruining your whole day!Number of Servings: 9
Ingredients
-
1 1/4 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cup very ripe bananas mashed
½ cup I Cant Believe Its Not Butter Light, melted
½ cup sugar
1/4 cup splenda
1/4 cup liquid egg substitute
1 tsp Artificial Vanilla
3/4 cup fresh coconut grated or finely chopped, divided
Directions
1.Preheat oven to 375*. Line muffin cups with paper muffin liners.
2.Optional: for a sweeter muffin, toast raw coconut for about 8-10 minutes or until just turning golden. Do not over toast! Set aside 1/4 cup.
3.In small bowl whisk together flour, baking soda, and salt. (Do not add wet ingredients yet!)
4.In a medium bowl whisk sugar combination, egg substitute, butter, vanilla, and remaining coconut until well combined.
5.Fold flour mixture into wet mixture until flour is just moistened. (Adding too soon will result in a doughy muffin)
6.Divide batter among the lined muffin cups, just under 1/3 cup each, and sprinkle with remaining 1/4 cup of coconut.
7.Bake until muffins are puffed and golden, about 25 minutes.
8.Transfer muffins to a rack and cool slightly.
9.Enjoy!
Number of Servings: 9
Recipe submitted by SparkPeople user CHIKADI84.
2.Optional: for a sweeter muffin, toast raw coconut for about 8-10 minutes or until just turning golden. Do not over toast! Set aside 1/4 cup.
3.In small bowl whisk together flour, baking soda, and salt. (Do not add wet ingredients yet!)
4.In a medium bowl whisk sugar combination, egg substitute, butter, vanilla, and remaining coconut until well combined.
5.Fold flour mixture into wet mixture until flour is just moistened. (Adding too soon will result in a doughy muffin)
6.Divide batter among the lined muffin cups, just under 1/3 cup each, and sprinkle with remaining 1/4 cup of coconut.
7.Bake until muffins are puffed and golden, about 25 minutes.
8.Transfer muffins to a rack and cool slightly.
9.Enjoy!
Number of Servings: 9
Recipe submitted by SparkPeople user CHIKADI84.