1 1/2 cups all-purpose flour 1/2 cup pourable Sugar Twin (I used Splenda) 1/4 cup (1 ounce) chopped walnuts 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon apple pie spice 1/2 cup unsweetened applesauce 1 egg or equivalent in egg substitute (I used sub) 1 cup (8 ounce) crushed pineapple, packed in fruit juice, undrained 1 teaspoon coconut extract 1 Tablespoon + 1 teaspoon flaked coconut (I omitted this due to family dislikes)
Preheat oven 10 400 degrees. Spray 8 wells of a 12 hole muffin pan with butter flavored cooking spray or line with paper liners. In a large bowl, combine flour, Splenda, wlanuts, baking powder, baking soda and apple pie spice. In a small bowl, combine applesauce, egg, undrained pineapple and coconut extract. Add applesauce mixture to flour mixture. Mix just until combined. Fill prepared muffin wells 3/4 full. Sprinkle 1/2 teaspoon coconut over top of each. Bake for 15-20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on wire rack and let set for 5 minutes. Remove muffins from pan and continue cooking on wire rack.
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