Toasted Coconut Pecan White Chip Muffins

1. Preheat oven to 350ºF. Line muffin tin with cupcake liners.
2. In a medium bowl, stir together flours, sugar substitute, brown sugar, baking powder, salt, cinnamon and nutmeg.
3. In a small bowl, whisk together the egg, milk, vanilla, yogurt, and butter. Add the wet mixture to the dry ingredients. Stir until combined. Stir in the pecans, coconut, and chips.
4. Spoon batter into liners about 3/4 full. Bake for 15-20 minutes or until starting to turn golden brown and toothpick inserted in the center comes out clean.

Note: To lightly toast pecans and coconut, place on baking sheet and toast at 350ºF for 5-7 minutes.