Banana Chocolate Chip Coconut Muffins Directions:
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Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt.
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In a large bowl, beat the light butter and sweetener together until fluffy.
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Add eggs, mashed bananas, vanilla extract, and almond extract to the butter mixture and mix until smooth.
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Gradually stir in the flour mixture until just combined.
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Fold in the coconut, chopped walnuts, and chocolate chips.
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Divide the batter evenly among the muffin cups.
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Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
WW Points Calculation:
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2 cups King Arthur All-Purpose Flour: 21.00
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1 tsp Clabber Girl Baking Powder: 0.00
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½ tsp Arm & Hammer Baking Soda: 0.00
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½ tsp Morton Sea Salt: 0.00
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¼ cup I Can't Believe It's Not Butter! Light: 4.00
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½ cup Truvia Sweet Complete Granulated: 0.00
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2 large Eggland’s Best Large Eggs: 0.00
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4 large Dole Bananas: 0.00
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1 tsp McCormick Pure Vanilla Extract: 0.00
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1 tsp McCormick Pure Almond Extract: 0.00
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½ cup Let's Do Organic Unsweetened Coconut Flakes: 2.00
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½ cup Fisher Chopped Walnuts: 7.00
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¼ cup Lily’s Dark Chocolate Chips No Sugar Added: 3.00
Total Points: 37.00
Servings: 12
Points per serving: 3.08
Nutrition Information:
Calories 195
Fat 9g
Protein 4g
Carbohydrates 24g
Sugar 5g
Sodium 180mg
I'm waiting for your comments! Enjoy!
