Chocolate Coconut Muffins
Chocolate Coconut Muffins is a lacto ovo vegetarian morn meal. For 26 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 167 calories, 4g of protein, and 5g of fat each. This recipe from Life Made Simple requires flour, egg, cocoa powder, and salt. 295 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 23 minutes. Overall, this recipe earns a solid spoonacular score of 41%. Chocolate Coconut Muffins, Chocolate Coconut Muffins, and Chocolate Coconut Muffins are very similar to this recipe.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 18 minutes
Ingredients:
2 tsp. baking powder
½ tsp. baking soda
¼ c. special dark cocoa powder (or unsweetened natural)
½ c. coconut flakes
¼ c. coconut milk
1 egg
1¾ c. all-purpose flour
¼ tsp. salt
¾ c. sugar
¾ c. cultured coconut yogurt (or coconut Greek yogurt)
Equipment:
mixing bowl
stand mixer
muffin tray
oven
whisk
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees. Line one muffin tin, set aside.In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Add the coconut milk and coconut yogurt, mix until combined. Add the egg and coconut flakes, mix until combined.In a separate mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk the ingredients together.Gradually add the dry ingredients to the wet ingredients. Carefully mix until the batter is smooth and no flour pockets remain. Fold in chocolate chips if desired.Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Place in the oven to bake for 18-20 minutes. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step by step:
1. Preheat oven to 400 degrees. Line one muffin tin, set aside.In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes.
2. Add the coconut milk and coconut yogurt, mix until combined.
3. Add the egg and coconut flakes, mix until combined.In a separate mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
4. Whisk the ingredients together.Gradually add the dry ingredients to the wet ingredients. Carefully mix until the batter is smooth and no flour pockets remain. Fold in chocolate chips if desired.Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.).
5. Place in the oven to bake for 18-20 minutes.
6. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
