Coconut Muffins

Coconut Muffins

  • 1 can (14 ounces) unsweetened Lite Coconut Milk
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded, sweetened coconut, divided


Preheat the oven to 350.  Prepare 12 muffin cups with non-stick spray or paper liners.

Whisk together the coconut milk, sugar, egg, vanilla and coconut extract.  In a separate bowl, combine the flour, baking soda, baking powder, salt and 2/3 cup of the shredded coconut.  Add the dry ingredients to the wet and stir just until combined.

Divide the batter between the muffin cups, filling them about 3/4 full.  Sprinkle the tops with the remaining 1/3 cup shredded coconut.

Bake at 350 for 18-21 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown.


Yields 12 muffins.

Weight Watchers Points Plus Value: 4 points per muffin 


Recipe from Curly Girl Kitchen