A real food makeover of a traditional recipe for Sunny Lemon Coconut Muffins, by special request from our Facebook community.
12
Servings
10
Ingredients
2
Comments
Ingredients
- 2 cups Flour, Whole Wheat
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ cups Coconut, Shredded, Unsweetened
- 1 cup Yogurt, Plain
- 1 individual Egg
- ⅓ cups melt Butter
- 2 tablespoons juice Lemon
- 1 teaspoon zest Lemon
- ½ cups Honey
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a mixing bowl, whisk together flour, baking powder, salt, and coconut flakes.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a mixing bowl, whisk together flour, baking powder, salt, and coconut flakes.
- In a separate mixing bowl, whisk together yogurt, egg, butter, lemon juice, lemon zest, and honey.
- Fold dry ingredients into the wet ingredients until just combined.
- Grease muffin pan (or use liners) and fill each cup 2/3 full.
- Bake at 350 for 20-22 minutes until a toothpick inserted in the middle comes out clean.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 206
- Total Fat
- 8g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 33mg
- Sodium
- 147mg
- Total Carbohydrates
- 31g
- Fiber
- 3g
- Sugar
- 12g
- Protein
- 5g
- WW Freestyle
- 8
2 Comments
Join the discussionDelicious! Next time I’ll double the lemon and add a bit of vanilla.
Glad you loved them, Kimberly!