Banana Chocolate Chip Coconut Muffins Directions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- In a separate large bowl, beat the light butter and sweetener together until fluffy.
- Add eggs, mashed bananas, vanilla extract, and almond extract to the butter mixture and mix until smooth.
- Gradually stir in the flour mixture until just combined.
- Fold in the coconut, chopped walnuts, and sugar-free chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
WW Points Calculation:
- All-purpose flour (2 cups): 16 points
- Light butter (1/4 cup): 6 points
- Stevia (1/2 cup): 0 points
- Eggs (2 large): 0 points
- Ripe bananas (4 large): 0 points
- Vanilla extract (1 tsp): 0 points
- Almond extract (1 tsp): 0 points
- Unsweetened coconut (1/2 cup): 2 points
- Chopped walnuts (1/2 cup): 6 points
- Sugar-free chocolate chips (1/4 cup): 4 points
Total Points: 34 points
Servings: 12 muffins
Points per muffin: 2.83 points
Nutrition Information (per muffin):
- Calories: 140
- Fat: 10g
- Protein: 3g
- Carbohydrates: 15g
- Sugar: 7g
- Sodium: 85mg
I'm waiting for your comments! Enjoy!
