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 muffin, you have no reason not to enjoy this tasty treat!
These muffins are delicious and have a moist center, making them the 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.
I had only used a few shavings from it for our Sunday curry, my creamy coconut beef 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 of these amazingly moist skinny coconut and vanilla muffins.
My colleagues at work were equally impressed and quickly scoffed them down!
I love sharing my home baking recipes and it makes all the difference when you get validation like that.
Like when your work colleagues eat the lot!
Sometimes actions talk louder than words eh?
If you're looking for a guilt-free treat, these muffins are the way to go.
They’re easy to make and perfect for sharing. Plus, the combination of coconut and vanilla is simply irresistible.
Give them a try and enjoy a little taste of tropical bliss in every bite!
For These Skinny Coconut Vanilla Muffins You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
Equipment
- 12 hole muffin tin
- Sieve
- Measuring spoons
- Kitchen scale
- Measuring jug
- Large mixing bowl
- Pyrex mixing glass bowl
- Whisk
- Wooden spoon
- Wooden skewers
- Wire baking rack
This is the 12 hole muffin tin I use. 
As you can see it's relatively inexpensive and it's perfect for all kinds of muffin recipes.
It's made with heavy gauge carbon steel for long lasting performance and comes with a 25 year guarantee!
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- These gluten free chocolate and beetroot muffins have a deliciously moist and fluffy textured centre. They ooze with chocolate taste and are extremely simple to make.
- These cherry bakewell muffins are simply fabulous! With a light fluffy texture, a delicious icing topping and a sweet cherry to top, they’re my take on the classic bakewell tart.
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 my other half 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! 🙂
Skinny Coconut and Vanilla Muffins Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
Skinny Muffins
- 200 g self-raising flour
- 1 teaspoon bicarbonate of soda
- 75 g caster sugar.
- 100 g shredded / grated coconut / dessicated
- 1 tablespoon vanilla extract
- 150 ml no-fat Greek yogurt
- 2 eggs
- 2 tablespoon skimmed milk
- 50 ml sunflower oil
Icing Sugar Topping
- 100 g icing sugar
- 4 teaspoon water
Instructions
- Preheat oven to 180C and 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 whisk 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 wooden skewer 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.
Tracey Coombes
Made these for my school teacher colleagues. Everyone enjoyed them and asked for the recipe so I've referred them to your website. Thank you.
Neil
Glad to know that everyone enjoyed them Tracey. Thanks so much for taking the time to rate and comment on my recipe too. 🙂