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Chocolate Chip Coconut Muffins briose cu cocos

Chocolate Chip Coconut Muffins

Moist, sweet and nutty chocolate chip coconut muffins that are easy to make and ready in about 35 minutes. Packed with coconut flavor and melty chocolate chips, they make a perfect breakfast, snack or dessert.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Choose Serving Size 12 muffins

Ingredients 

  • ½ cup coconut oil melted
  • 2 eggs large
  • 1 cup coconut milk canned, full-fat
  • 1 ½ tsp pure vanilla extract
  • 1 cup all-purpose flour or a gluten-free flour mix like Schar Mix C
  • 1 cup coconut flour
  • ⅔ cup coconut sugar or brown sugar
  • 1 Tbsp baking powder
  • ¼ tsp sea salt
  • 1 cup chocolate chips
  • ¼ cup coconut flakes

Instructions

  • Preheat oven to 375F (190C). Prepare your muffin tin by lining it with paper cases and set aside.
  • In a large bowl, whisk together the eggs, coconut milk, and vanilla extract.
  • In another large bowl, whisk together the flours, coconut flakes, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula, fold the wet ingredients, along with the melted coconut oil, into the dry ingredients and stir only until combined. Do not over-mix the batter -- a few lumps are ok.
  • Evenly fill the muffin cups with the batter, using two spoons per muffin. Place in the oven and bake for about 18-20 minutes. Test by inserting a toothpick; when they're ready, the toothpick will come out dry.
  • Let the muffins sit in the tin for 1-2 minutes after taking them out of the oven, then place them on a cooling rack for 10 minutes and serve still warm.

Notes

Do not over-mix the batter -- a few lumps are good and keep the muffins tender. Store in an airtight container at room temperature for up to 3 days, or freeze for longer. For a gluten-free version, swap the all-purpose flour for a GF mix like Schar Mix C.