Source: dLife

Moist pineapple and coconut flavored muffins.

Servings

1 cooking spray
2 cup white all purpose flour
0.33 cup packed light brown sugar
2 tsp low sodium baking powder
0.5 tsp baking soda
1 cup plain nonfat yogurt
2 egg whites
0.25 cup canola oil
2 tsp Oil, coconut (or extract)
1 cup Pineapple, crushed, with juice, canned , well drained

1 Preheat the oven to 400 degrees F. Coat a muffin pan with nonstick cooking spray. Use a large bowl, and mix the flour, brown sugar, baking powder, and baking soda.
2 Use another bowl, and combine together the yogurt, egg whites, oil, and coconut oil or extract. Combine with flour mixture, stirring just until it is blended.
3 Fold in the drained pineapple, and spoon the batter into prepared pan and filling each tin about three-quarters full. Bake for 20 to 25 minutes, or until golden brown. Cool before serving.

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