Devin Alexander
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Coconut Muffins

Banana Coconut Mini Muffins

Devin loves making mini-muffins because so often she finds herself needing just a small treat to satisfy a sweet craving. At only about 50 calories each, one or two of them make the perfect ending to a high-protein, low-fat breakfast.
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Servings: 9 servings (2 mini muffins each)
Ingredients Method Notes

Ingredients
  

  • Butter-flavored cooking spray
  • 1 cup whole-grain oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup mashed very ripe banana
  • 1/2 cup brown sugar (unpacked)
  • 1 large egg white
  • 1/3 cup fat-free, artificially sweetened vanilla or banana yogurt
  • 1/2 cup plus 2 tablespoons sweetened flake coconut

Method
 

  1. Preheat the oven to 350°F. Mist 18 nonstick mini-muffin cups with spray. Combine the flour, baking soda, salt, and baking powder in a small bowl. Stir with a fork until combined. Set aside.
  2. Combine the banana, sugar, egg white, and yogurt in a large mixing bowl. Use a sturdy whisk or a spatula to mix until thoroughly blended. Add the flour mixture. Whisk until no flour is visible. Stir in 1/2 cup coconut until evenly distributed in the batter. Then spoon the batter evenly among the prepared muffin cups, filling them three-quarters full. Sprinkle the remaining coconut evenly over the tops.
  3. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
  4. Cool in the pan on a rack for 10 minutes. Remove the muffins from the pan to the rack and cool completely. Serve warm or at room temperature. Refrigerate any leftovers in an airtight container for up to 3 days.

Notes

106 calories, 2 g protein, 20 g carbohydrates, 2 g fat, 1 g saturated fat, trace cholesterol, 2 g fiber, 293 mg sodium.