Best Coconut Chocolate Muffins Recipes

COCONUT CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

COCONUT FLOUR BANANA MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.
• Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

CHOCOLATE CHIP, COCONUT ALMOND MUFFINS

Steps:

• Combine the flour, sugar, baking powder, and salt in a large bowl.
• In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
• Mix into dry ingredients.
• Fold in chocolate chips and coconut.
• Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
• Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
• Serve while still warm and enjoy!

HEALTHY CHOCOLATE-COCONUT BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil or line cups with paper liners.
• Use a fork to mash bananas in a bowl. Blend in egg, coconut oil, maple syrup, and vanilla. Stir whole wheat flour, cocoa powder, baking soda, and baking powder together in a separate bowl, making a well in the center. Pour banana mixture into the well and stir until batter is just combined; fold in unsweetened coconut and chocolate chips.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BANANA CHOCOLATE CHIP MUFFINS WITH COCONUT

Steps:

• 1. Preheat oven to 350 degrees
• 2. In mixing bowl blend ripe bananas, melted margarine,and brown sugar. Add egg and vanilla and mix completely.
• 3. Add baking soda and salt to flour and add into banana mixture. Blend until there are no lumps. Add chocolate chips and mix into batter.
• 4. Pour into prepared muffin pans 1/2 to 3/4 full(I used a pan that had 6 x-large and a pan with 6 regular size muffins). Will make aprox. 18 regular muffins. add coconut to the muffins prior to baking, use as little or as much as you like.
• 5. Bake for 30 to 35 min or until done.

WHITE CHOCOLATE, COCONUT AND BANANA MUFFINS

Steps:

• 1. Preheat the oven to 180C.
• 2. Line a muffin tray with 12 paper muffin cases.
• 3. Mash the bananas well.
• 4. Beat together the eggs and oil.
• 5. Put the flour, baking powder and sugar together in a large bowl, and stir through. Mix in the mashed bananas and beaten egg and oil mixture.
• 6. Fold in the white chocolate chunks and coconut. Spoon evenly into baking cases in muffin tin.
• 7. Bake in the oven for 20 minutes or until the muffins come away from the side of the pan when touched.
• 8. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

LIME, WHITE CHOCOLATE AND COCONUT MUFFINS

Steps:

• Grate the zest of the lime and set aside.
• Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
• Continue until all lime flesh has been extracted into a bowl for later use.
• NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
• Now sift the flour, baking powder and salt into a large bowl.
• In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
• Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
• Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
• Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
• Spoon into muffin trays and bake at 200C on a high shelf.
• Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
• Makes 6 large muffins or 20 mini-muffins.

COCONUT, CHOCOLATE & BANANA MINI MUFFINS

Steps:

• Preheat oven to 200°C and grease 12 hole mini-muffin pans.
• Mash banana in bowl, add butter, caster sugar, eggs and vanilla until well combined.
• Place flour, coconut and chocolate in a large bowl, then fold in banana mixture. Working in batches, place dessertspoons of mixture into pan.
• Bake for 15 minutes or until risen and golden.
• Cool slightly in pan, then turn out onto a rack to cool completely.
• Repeat with remaining batter.
• Serve dusted with icing sugar.

PUMPKIN COCONUT MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
• Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
• Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.