Coconut Muffins
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 16
These Coconut Muffins are gluten-free, taste like cupcakes and have a boost of protein. If you're a coconut fan, you'll love these!
  • 2 eggs
  • 3 Tbsp coconut oil, melted
  • 10 packets stevia (or ½ cup your choice of granulated sweetener)
  • 1 tsp vanilla
  • 2 tsp coconut extract (if you don't have, can omit)
  • ⅔ cup greek yogurt
  • ¼ cup unsweetened applesauce
  • 1 cup oat flour
  • ½ cup whey protein, vanilla (if not using, add extra ½ cup oat flour)
  • ⅓ cup unsweetened coconut (plus a couple Tbsp more for topping)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  1. Preheat your oven to 350 degrees F.
  2. In a stand mixer/blender/large bowl, add all the wet ingredients plus stevia (egg, vanilla, coconut extract, greek yogurt, applesauce, stevia) and mix or blend until combined.
  3. Add in the dry ingredients except coconut (oat flour, whey protein, baking powder, baking soda, salt). Blend or mix together.
  4. Lastly, fold in coconut.
  5. Pour into sprayed muffin tin (or silicone liners - no need for oil), about ⅔ full, and sprinkle a bit of additional coconut on each one.
  6. Bake for 15-17 minutes or until just done and golden around the edges.
  7. Keep stored in a sealed container in the fridge. Best eaten warm, so you can microwave each muffin for 15 seconds to make them taste fresh out of the oven again.
Serving size: 1 muffin Calories: 87 Fat: 5 g Saturated fat: 3.5 g Carbs: 6.6 g Sugar: 2 g Sodium: 133 mg Fiber: 1 g Protein: 5 g
Recipe by Busy But Healthy at