Wonderful, soft and beautifully fragrant chocolate muffins. They taste a little of banana, a little of coconut, and a little of chocolate – perfectly balanced :). They’re best enjoyed warm, when the chunks of chocolate inside melt irresistibly. Perhaps that’s why they’re so hard to resist after the first bite… especially with a glass of milk!
Makes 12 muffins.
Ingredients for chocolate, coconut and banana muffins:
- 350 g plain flour
- 2½ teaspoons baking powder
- a pinch of salt
- 50 g desiccated coconut
- 140 g caster sugar
- 30 g cocoa powder
- 2 large eggs
- 120 ml coconut milk
- 120 ml rapeseed or sunflower oil
- 3 medium bananas (about 400 g peeled), mashed
- 2 teaspoons vanilla extract
- 200 g dark chocolate (about 54%), chopped, or chocolate chips
All ingredients should be at room temperature.
Sift the flour, baking powder, salt and cocoa powder into a bowl. Stir in the desiccated coconut and sugar, then set aside. In a separate bowl, lightly whisk the eggs with the coconut milk, oil and vanilla extract. Add the mashed bananas and mix well. Combine the wet and dry ingredients, mixing briefly with a fork until just combined – do not overmix. Fold in the chopped chocolate.
Line a muffin tin with 12 paper cases. Divide the batter between them, filling almost to the top (leaving about 3 mm from the edge).
Bake at 170°C for about 20–22 minutes, or until a skewer inserted into the centre comes out clean (it may have melted chocolate on it, but no raw batter). Remove from the oven and leave to cool.
Before serving, you can dust the muffins lightly with icing sugar.
Enjoy!
Recipe by Donna Hay.
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