Toasted Coconut Pecan White Chip Muffins

It’s Friday!! Another week has almost passed and the weekend is just about here. For me that means that I need to start packing for a trip we’re taking this weekend. . .and we’re leaving this evening. Have I ever mentioned that packing isn’t my favorite thing in the world to do??

But one thing I have taken care of is the food! 😉 I knew that we would need something to munch on and wanted something that would be both light and more substantial than little “snacky” foods. My mind went immediately to muffins and cinnamon (one of my all-time favorite spices!). Throw in some toasted pecans and coconut and you have these tasty guys!

These muffins are soft, moist, and loaded with flavor. The cinnamon and nutmeg go great with the toasted pecans and coconut making them a tasty treat for breakfast, snack, or dessert (I suppose they would be good for lunch and supper, too!)! They are nice and portable (aka They don’t crumble everywhere as soon as you take a bite!), making them a good option for taking on trips, like ours this weekend. 🙂

Perfect with a cup of coffee or cinnamon tea. 🙂
Have a great weekend everyone!


Toasted Coconut Pecan White Chip Muffins
Yield: 14 muffins

Ingredients

• 1 C whole wheat flour
• 1 C all-purpose flour
• 1/4 C granulated sugar substitute
• 1/4 C brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg, lightly beaten
• 1 C non-fat milk
• 1 tsp vanilla extract
• 1/4 C plain non-fat yogurt
• 1/4 C butter, melted
• 1/2 C chopped pecans, lightly toasted
• 1/2 C shredded coconut, lightly toasted
• 1/2 C white chocolate chips