Wednesday, May 20, 2015

Chocolate, banana and coconut muffins

Chocolate, banana and coconut muffins / Muffins de chocolate, banana e coco

I love baking as a whole, and muffins are such favorites of mine: they’re easy to put together – no electric equipment involved most of times –, taste amazing right out of the oven – not need to wait for them to cool completely – and can turn any breakfast in a treat. I hadn’t, however, baked muffins in a long time, and I honestly don’t know why.

When the latest issue of the always wonderful Donna Hay Magazine arrived I immediately dug in and found several muffins recipes – they all looked mouthwatering and if it weren’t for the frozen bananas I had in my freezer it would have been difficult to choose which recipe to start with.

I found these muffins delicious warm, when the chocolate chips are melted – for some reason they are less interesting when cool, therefore they taste way better out of the oven – if there are any left, a handful of seconds in the microwave oven should do the trick.

Chocolate, banana and coconut muffins
from the always gorgeous and mouthwatering Donna Hay Magazine

2 ½ cups (350g) purpose flour
2 ½ teaspoons baking powder
pinch of salt
½ cup (50g) unsweetened desiccated coconut
2/3 cup (133g) granulated sugar
1/3 cup (30g) Dutch cocoa
2 eggs
½ cup (120ml) coconut milk
½ cup (120ml) canola oil
3 small very ripe bananas (400g), mashed with a fork
2 teaspoons vanilla extract
200g dark chocolate, in chips or chunks – I used one with 53% cocoa solids

Preheat the oven to 180°C/350°F. Line a 12-cup muffin pan with paper cases.
In a large bowl, whisk together the flour, baking powder, salt, coconut, sugar and cocoa. Set aside.
In a medium bowl, whisk together the eggs, coconut milk, oil, banana and vanilla. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Stir in the chocolate chips.
Divide batter evenly among muffin cups. Bake until risen and a skewer inserted in the center of a muffin comes out clean, about 20 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm or at room temperature.

Makes 12 – I halved the recipe and got 8 muffins

2 comments:

June Burns said...

Those look scrumptious! I'm all for chocolate for breakfast :)

Ana Pavcec said...

Yumm :)

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