These are definitely my new favorite muffins!
I made these muffins today and they are so good! I may have eaten more than
one three. If you like chocolate and coconut, you must try them.
1 1/4 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbs unsweetened cocoa or carob powder
1/3 cup sugar (I use raw cane sugar)
1/3 cup unsweetened shredded coconut + a little more for sprinkling on top*
1/2 cup chocolate or carob chips
1/4 cup melted butter
1/4 cup melted coconut oil
1 cup milk (I use almond milk, but any milk will do)
1 egg, beaten
1 tsp vanilla extract
1. Preheat your oven to 375 degrees. In a medium-sized mixing bowl, combine the flour, baking powder, salt, cocoa powder, sugar and coconut. Mix well. Add the chocolate chips and mix well again.
2. In a separate bowl combine the melted butter, coconut oil, milk, egg, and vanilla and whisk until well-combined.
3. Pour wet ingredients into dry ingredients and mix gently with a wooden spoon or rubber spatula. Mix just until everything is combined. Do not over mix or the muffins won't be as light and fluffy!
4. Fill silicone muffin liners (on a baking sheet) about 3/4 of the way full. Sprinkle tops with shredded coconut.** Bake in oven for about 25 minutes. Check with a toothpick to see if they're done. They may need a few extra minutes.
5. Remove from oven and let cool 10 minutes before removing from silicone liners (and devouring). This recipe will make 10-12 muffins, depending on how big your liners are and how full you make them. I got 11 muffins exactly.
*This is my favorite shredded coconut to use for baking. The coconut taste isn't too overwhelming and it gives the muffins a really nice flavor and texture. For those of you who live in Kuwait, I got this bag at the Sultan Center in Sharq.
**I only sprinkled about half of my muffins with coconut because I wasn't sure my kids would like the coconut on top. They did. I'll add the coconut to all of them next time.