September 6, 2016

Healthy Double Chocolate Coconut Muffins

I'm back with another healthified muffin recipe (even better banana oat muffins from last week here)! I've had a serious chocolate craving and needed something double chocolately to satisfy it. I found this recipe for plain double chocolate muffins and made a few modifications to make it a little lighter and chocolate + coconut = yum. I also halved all of the ingredients so I wouldn't eat all 12 because I didn't need that many muffins, but it ended up yielding eight.

I will say that the coconut oil did mask the chocolate flavor a lot (not sure if that might be because I halved the recipe and used less cocoa powder or because I used whole wheat flour), so even though I did use coconut oil, I'd recommend using canola or vegetable oil instead (unless you don't mind a less chocolatey muffin... then by all means, use the coconut oil). They're still really moist, rise beautifully, and get a little crispy on the edges, and are super easy to whip up, so you should try them.

First, mix together all the dry ingredients...

... then mix in the wet ingredients.

Fold in the chocolate chunks...

 ... sprinkle with coconut, and you're ready to bake!

Healthy Double Chocolate Coconut Muffins
Makes 12 muffins

1 3/4 c. white whole wheat flour*
3/4 c. honey**
3 tbsp. cocoa powder
2 tsp. baking powder + 1/2 tsp. baking soda (or 4 tsp. double-acting baking powder)
1/8 tsp. salt
1 c. unsweetened almond milk
1/2 c. coconut or canola oil*** (see my note under my featured image)
1 egg
1/2 tsp. vanilla extract
12 oz. chocolate chunks
Sweetened shredded coconut (optional)

1. Preheat oven to 350 and grease a muffin tin with cooking spray or line with paper liners. 
2. Combine dry ingredients in bowl.
3. Add wet ingredients to dry and mix well.
4. Fold in chocolate chunks, and spoon batter into muffin tin, filling each circle (Muffin repository? Muffin hole? Muffin bank? Let's go with muffindentation) about 3/4 of the way full. Sprinkle shredded coconut atop unbaked muffins. 
5. Bake muffins for about 20 minutes, rotating the muffin tin halfway through. 
6. Enjoy!

*Or use white flour = richer chocolate flavor. Not as healthy, though.
**Coconut sugar, maple syrup, or any other sweetener should work fine.

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