A real gluten-free treat for the coconut lovers! These coconut muffins are packed with protein having whey protein powder, that you may think would dry out your muffins but we have added coconut oil and eggs to keep them moist and yet delicious. A real gluten-free treat for coconut lovers!
RecipeSavants.comA real gluten-free treat for the coconut lovers! These coconut muffins are packed with protein having whey protein powder, that you may think would dry out your muffins but we have added coconut oil and eggs to keep them moist and yet delicious. A real gluten-free treat for coconut lovers! Smart Recipes, American Recipes, Eggs Recipes, RecipesEggsAmericanCoconut MuffinsPT37MServes 12
Ingredients:
2 Eggs3 Tablespoons Coconut Oil10 Packets Stevia1 Teaspoon Vanilla Extract2 Teaspoon Coconut Extract0.66 Cup Greek Yogurt0.25 Cup Unsweetened Applesauce1 Cup Oat Flour0.5 Cup Vanilla Whey Protein0.33 Cup Unsweetened Coconut1 Teaspoon Baking Powder0.5 Teaspoon Baking Soda0.25 Teaspoon SaltPreheat oven to 350 degrees. Grease 16 cups of muffin tins.In a bowl, add yogurt, egg, applesauce, stevia, vanilla extract and coconut extract and beat till well combined. Add oat flour, protein powder, baking soda, baking powder and salt and mix till well combined. Gently fold in coconut. Place mixture into prepared muffin cups about 2/3 full. Top each muffin with a little coconut. Bake for about 15-17 minutes or till a toothpick inserted in center comes out clean. Remove from oven and keep onto wire rack for about 10 minutes. Carefully, invert onto wire rack to cool slightly. Serve warm.You can store these muffins in refrigerator by placing in an airtight container. Microwave each muffin for 15 seconds before serving.