Hawaiian Pineapple Cake Muffins Directions:
- Preheat your oven to 350°F and line a muffin tin with paper liners or lightly spray it with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, erythritol, baking powder, baking soda, and salt.
- In a separate large bowl, mix together the crushed pineapple, applesauce, Greek yogurt, almond milk, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
- Fold in the shredded coconut if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
WW Points Calculation:
- 1 cup all-purpose flour: 16 pts
- 1/2 cup whole wheat flour: 8 pts
- 1/2 cup granulated erythritol: 0 pts
- 1 teaspoon baking powder: 0 pts
- 1/2 teaspoon baking soda: 0 pts
- 1/4 teaspoon salt: 0 pts
- 1/2 cup crushed pineapple in its own juice, drained: 0 pts
- 1/4 cup unsweetened applesauce: 0 pts
- 1/4 cup plain Greek yogurt (non-fat): 0 pts
- 1/4 cup unsweetened almond milk: 1 pt
- 1 large egg: 0 pt
- 1 teaspoon vanilla extract: 0 pts
- 1/4 cup unsweetened shredded coconut (optional): 5 pts
Total Points: 25 pts (without coconut), 30 pts (with coconut)
Servings: 12
Per Serving: 2.08 pts (without coconut), 2.50 pts (with coconut)
Nutrition Information:
- Calories: Approximately 102
- Fat: 2 g
- Protein: 2 g
- Carbohydrates: 19 g
- Sugar: 3 g
- Sodium: 95 mg
I'm waiting for your comments! Enjoy!
