Skinny Zucchini Coconut Muffins



It’s that time of year again! Zucchini is growing like crazy in our gardens & we need to find a million ways to fit it into each meal! These are delicious, healthy, & filling! You can make it into a loaf also but it will need to bake for about an hour or so in a loaf pan.

Original recipe from

Recipe makes about 28 muffins
1 muffin = 3 weight watchers points+
= 5 weight watchers smart points

Ingredients –
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup truvia brown sugar blend
1/2 cup sugar
1/2 cup vegetable oil
1 cup non fat plain greek yogurt
1/4 cup egg beaters or better’n eggs
2 tsp vanilla extract
3 cups shredded zucchini
1/4 cup sweetened shredded coconut
1 cup unsweetened shredded coconut


In a large bowl whisk together flours, baking powder, baking soda, salt, cinnamon, & nutmeg.


In a separate bowl stir together sugars, oil, yogurt, egg beaters, & vanilla.


Stir zucchini & coconut into wet mixture.


Stir together wet & dry ingredients.


Fill muffin cups 2/3 full.


Bake in a preheated 350 degree oven for 20-25 minutes.


Cool on a cooling rack.



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