Banana coconut chocolate muffins
- Muffin pan
- Preparation time: 30 min + 27 min baking (x2)+ 15 min cooling
- Servings: 16
Tips:
- Don’t overfill the muffin form, it will be easier to pick the muffins out after baking.
INGREDIENTS
- 375 g self-raising flour
- 8 tbsp dessicated coconut
- 175 g coconut sugar
- 3 tbsp cocoa powder
- 2 eggs (L), beaten
- 1 tbsp vanilla extract
- 125 ml coconut milk
- 125 ml coconut oil, melted
- 5 mashed ripe bananas
- juice of 0.5 lemon
- 120 g dark chocolate, chopped
- icing sugar for decoration
DIRECTIONS
- Pre-heat the oven to 180˚C..
- Grease the muffin pan with baking spray.
- Blend the bananas or mash them with a fork. Add lemon juice and mix to combine.
- In a separate bowl. Swift the flour and the cocoa powder. Add the dessicated coconut and coconut sugar. Mix the dry ingredients using a whisk.
- Add the wet ingredients: eggs, vanilla extract, coconut milk, coconut oil, bananas and chopped chocolate. Mix gently with a spatula until no flour is visible in the mixture.
- Fill the muffin form.* Bake for 25 minutes. When ready, turn the oven off and leave the oven door ajar for additional 3 minutes. Then take the pan out and let it cool for another 5 minutes.
- Take the muffins out of the pan. Let them cool off completely.
- Sprinkle the muffins with icing sugar for decoration.
*You might need to bake the muffins in 2 batches unless you have 2 muffin pans. In that case after baking the first batch, just clean the pan, grease it again and repeat steps 6 and 7 :)
