One-Bowl WW Friendly Coconut Muffins: Light, Fluffy, and Delicious!

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with non-stick cooking spray.
Mix the Dry Ingredients:

In a large mixing bowl, whisk together the whole wheat flour, shredded coconut, sugar substitute, baking powder, baking soda, and salt.
Combine the Wet Ingredients:

In a separate bowl, whisk together the egg, applesauce (or Greek yogurt), almond milk, and vanilla extract.
Make the Muffin Batter:

Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Fill the Muffin Tin:

Divide the muffin batter evenly between the 12 muffin cups. If desired, sprinkle a little extra shredded coconut on top of each muffin for added texture and flavor.
Bake the Muffins:

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.
Serve:

Enjoy these light and fluffy coconut muffins for breakfast or as a snack. They can be eaten as is or with a dollop of yogurt for extra indulgence.
Serving and Storage Tips: