These light coconut muffins are a real treat: I fished and tried the recipe on the blog Busy but Healthy, and I loved the result. These are naturally gluten-free and sugar-free muffins, with very simple ingredients, which can be made with a more or less protein variant that I will tell you later. Each muffin has only 87 calories , and we can eat two or three for breakfast without guilt. Good, isn’t it? Here is the recipe.
COCONUT MUFFIN LIGHT
Ingredients for 16 coconut muffins
two organic eggs
30 ml of coconut oil (3 level tablespoons)
a level spoonful of stevia or other sweetener of your choice
170 gr of fat-free Greek yogurt Fage
2 and a half tablespoons of apple compote (or 50 gr of cooked apple)
90 gr of oat flour (also flavored) gluten free (if you are not celiac, normal oats are fine)
45 gr of whey protein vanilla or coconut flavor (for the protein variant: for the normal one, add 45 grams of extra oat flour)
35 grams of rapé coconut + a teaspoon to decorate
a pinch of baking soda, a pinch of salt
half a bag of baking powder
in a bowl put all the liquid ingredients (yogurt, apples, eggs, coconut oil) with the sweetener and the vanilla flavor, in another bowl mix the dry ingredients, except the coconut. Mix the liquid ingredients with the buckets and finally add the grated coconut. Spoon the mixture into two-thirds of the lightly greased muffin molds.
Put them in a preheated oven at 175 ° and cook for 15-16 minutes, until the surface of your coconut muffins is golden. Let them cool, turn them out of the mold and sprinkle with grated coconut.
After half a day out, it’s best to store them in the fridge, covered in plastic wrap, and reheat them for breakfast.
Nutritional values: 87 calories per muffin, with 5 grams of fat, 6.6 of carbohydrates with 2 grams of sugars, 5 of proteins.