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! Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Coconut Muffins Coconut Muffins Recipe | RecipeSavants.com PT37M Serves 12 Ingredients: 2 Eggs 3 Tablespoons Coconut Oil 10 Packets Stevia 1 Teaspoon Vanilla Extract 2 Teaspoon Coconut Extract 0.66 Cup Greek Yogurt 0.25 Cup Unsweetened Applesauce 1 Cup Oat Flour 0.5 Cup Vanilla Whey Protein 0.33 Cup Unsweetened Coconut 1 Teaspoon Baking Powder 0.5 Teaspoon Baking Soda 0.25 Teaspoon Salt Preheat 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.

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