Skinny coconut and vanilla muffins. These are delicious healthier muffins! Made with Greek yogurt and no butter making them low fat and low calorie muffins!
At just 205 calories per skinny coconut and vanilla muffn you have no reason not to enjoy this tasty treat!
Delicious and with a moist centre they make for a perfect healthy snack!
And it all came about when I was wondering what to do with the whole coconut which I’d bought on Sunday of which I’d only used a few shavings from for our Sunday curry.
Those of you who follow Neil’s Healthy Meals will know that I hate to waste anything!
So I thought I would try a quick and easy muffin recipe using some grated coconut and some vanilla.
I was pleasantly surprised with the outcome, these amazingly moist skinny coconut and vanilla muffins.
As were my colleagues at work who scoffed them! 🙂
I love sharing my home baking recipes and it makes all the difference when you get validation like that.
When you’re work colleagues eat the lot!
Sometimes actions talk louder than words eh?
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Skinny Coconut and Vanilla Muffins Recipe
As a suggestion to make a bit of difference to the icing sugar topping, you could add a little vanilla extract in the topping if you wanted more vanilla flavour.
I like the really light fluffy texture and taste of the topping complimenting it, as is, but Lynne liked it with slightly more vanilla.
Each to their own though eh?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 200 g self-raising flour
- 1 tsp bicarbonate of soda
- 75 g caster sugar.
- 100 g shredded / grated coconut / dessicated
- 1 tbsp vanilla extract
- 150 ml no-fat Greek yogurt
- 2 eggs
- 2 tbsp skimmed milk
- 50 ml sunflower oil
- 100 g icing sugar
- 4 tsp water
- Preheat oven to 180C (faand line a 12 hole muffin / fairy cake tin with paper cases.
- In a large mixing bowl sift flour and bicarbonate of soda. Add in sugar, coconut, vanilla extract and yogurt and mix all together.
- In a smaller mixing bowl mix together eggs, milk and oil.
- Gradually fold the small mixing bowl’s ingredients into the flour in the large mixing bowl.
- Spoon the mixture between the 12 paper cases.
- Bake for 15 – 20 minutes in the centre of an oven until risen and brown. Check the centre of one with a tooth pick to ensure it comes out clean.
- Transfer and cool on a wire rack.
Once cooled drizzle with icing sugar topping and leave for the icing to set.