Chocolate Coconut Muffins Recipe
Make your mornings a little sweeter with our Chocolate Coconut Muffins! Rich, moist, and dairy-free, they're the perfect breakfast treat!
Ingredients
- 1 ¾ cupsall-purpose flour
- ¼ cupspecial dark cocoa powder ((or unsweetened natural))
- ¾ cupsugar
- ⅓ cupcoconut oil
- 1egg
- ¼ cupcoconut milk
- ¾ cupcultured coconut yogurt (or coconut greek yogurt)
- 2 tspbaking powder
- ½ tspbaking soda
- ¼ teaspoonsalt
- ½ cupcoconut flakes
- ⅓ cupdairy-free mini chocolate chips (or regular mini chocolate chips)
Directions
- 1
Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Line one muffin tin and set aside.
- 2
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, and mix until combined.
- 3
In a separate mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk the ingredients together.
- 4
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.
- 5
Using a large scoop, fill each liner (I use a #20 scoop which is 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.