Berrylicious Coconut Muffins
- U Serves 10 People
- P Prep: 00:05
- P Cook: 00:20
Nutritional Facts
per 1 serving size (Recipe makes 10 servings)
Amount Per Serving
Calories 99
Calories from Fat 31
% Daily Values*
Total Fat 3.44
5.29%
Saturated Fat 1.68
8.40%
Polyunsaturated Fat 0.24
Monounsaturated Fat 0.21
Cholesterol 1.75
0.58%
Sodium 26.65
1.11%
Potassium 111.25
Total Carbohydrate 15.28
5.09%
Dietary Fiber 4.35
17.40%
Sugars 4.30
Protein 5.09
Vitamin A 0.13%
Vitamin C 5.55%
Calcium 1.53%
Iron 4.48%
* Nutritional Values are estimated and may vary
³ Description
Sweet and Tasty... without the sugar!
² Ingredients
- 2 small (6" to 6-7/8" long) Banana
- 2 serving (serving = 1/4 cup) HEB Real Egg Whites
- 2 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
- 1/2 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
- 2 serving (serving = 2 tbsp) Hodgson Mill Milled Flax Seed
- 2 serving (serving = 2 tbsp) Nutiva Coconut Flour
- 1.25 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
- 4 serving (serving = 1/4 tsp) McCormick Coconut Extract
- 1/2 cup Blueberries
- 1/4 cup Raspberries
q Directions
Preheat oven to 350. Combine all ingredients (I used Cellucor Cinnamon Swirl whey) except raspberries and pour batter into 10 greased muffin tins. Top each with cut up raspberries. Bake for 18-20 minutes.
Recipe Provided by @alexmarie5030
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