These Chocolate Coconut Muffins are airy with a magical cocoa aroma. Aromatic coconut flour complements the delicate texture of whole wheat flour. These vegan muffins do not contain refined sugar. Chocolate Coconut Muffins are perfect for breakfast and snacking. Do not forget to add a cup of aromatic coffee to this delicious dessert. To prepare the muffins, you need a little time and a good mood.
Ingredients for the recipe
Whole wheat flour is the main flour ingredient. Whole-grain flour is ideal for baking. If you do not eat gluten, use oat flour.
Coconut flour – will give the muffins a pleasant taste. Almond flour can replace coconut flour.
Vegetable oil – will make the muffins tender. I used refined sunflower oil. Instead, you can use any vegetable oil of your choice.
Coconut sugar – will give the dessert sweetness. I made the muffins not very sweet. You may need more sugar.
Cacao powder is an indispensable product in our recipe. In principle, you can replace cacao with, for example, lemon zest. But then it will be a completely different recipe – not chocolate muffins, but lemon ones.
Baking powder – will make the dessert airy.
Vanilla extract – the magical taste and aroma of the dessert.
Water is just a liquid ingredient in the recipe.
How to make Chocolate Coconut Muffins
First, we need to prepare the muffin pan. Place paper liners in the pan cells. Now start making Chocolate Coconut Muffins.
In a bowl, mix whole wheat flour, coconut flour, baking powder, cacao powder and coconut sugar. Then add vegetable oil, vanilla extract and water. Mix everything until smooth.
Using a pastry bag or a tablespoon, fill the mold wells with the dough. Leave 5 – 7 mm of free space in the wells. Bake the muffins for 20 – 25 minutes in a preheated oven at 180 ° C / 350 ° F.
Remove the finished muffins from the oven and leave them in the mold on the table for 30 minutes. When the muffins have cooled, enjoy a delicious dessert.
Make Chocolate Coconut Muffins and write your comments. I am interested in your opinion. Share the recipe with your friends.
Enjoy!
Be healthy and love yourself!
Chocolate Coconut Muffins (Vegan | Refined Sugar Free)
Course: Chocolate, Vegan8
servings10
minutes55
minutes273
kcalIngredients
1 cup (140g / 4.9oz) whole wheat flour
1/2 cup (40g / 1.4oz) coconut flour
1/2 cup + 1/3 cup (200g / 7oz) water
1/4 cup (60g / 2.1oz) vegetable oil
1 teaspoon vanilla extract
1.5 teaspoons (7g / 0.25oz) baking powder
2 tablespoons (20g / 0.7oz) cacao powder
3 tablespoons (45g / 1.6oz) coconut sugar
Instructions
- Mix whole wheat flour, coconut flour, baking powder, cacao powder, and coconut sugar.
- Add water, vegetable oil and vanilla extract. Mix everything with a whisk or silicone spatula until smooth.
- Pour the batter into the muffin tins lined with paper. Leave 5-7 mm of space in the muffin tins.
- Bake the muffins for 20-25 minutes in a preheated oven at 180°C / 350°F. Leave the finished muffins in the tin on the table for 30 minutes. Then remove the muffins from the tins and cool to room temperature.
Recipe Video
Notes
- 8-cup muffin tin and paper liners.
- Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F.
- Store Chocolate Coconut Muffins in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
