Bread Recipe | Diabetic-Friendly Coconut Muffins

No aftertaste, very moist, so good!

Ingredients

• cooking spray
• 2 cups all-purpose flour
• ⅓ cup white sugar
• ¼ cup sweetened flaked coconut
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 (8 ounce) container low-fat vanilla yogurt
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• ¼ cup vegetable oil
• ¼ teaspoon coconut extract

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them 3/4 full.
3. Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.

Nutrition Facts

• calories168.7
• carbohydrateContent25.1 g
• cholesterolContent16.4 mg
• fatContent5.9 g
• fiberContent0.7 g
• proteinContent4 g
• saturatedFatContent1.4 g
• sodiumContent157.5 mg
• sugarContent8.8 g