Chocolate Coconut Muffins

By Amber on June 23rd, 2011


  • Sharebar

Here is another of the recipes I used during my freezer baking.  I found the original recipe here and of course I made some changes.

  • 1 egg beaten
  • 3/4 cup almond milk
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup turbinado
  • 1 cup coconut, grated
  • 1 1/2 cups whole wheat flour
  • 1/2 cup cocoa powder

  1. Beat egg in a bowl.
  2. Add milk, oil and vanilla and blend all well together.
  3. Stir in the dry ingredients.
  4. Mix well.
  5. Spoon into muffin pans.
  6. Bake at 350 for 20- 25 minutes.
  7. Remove from oven and allow to cool on a wire rack.
  8. Serve.
  9. Once muffins are cool place them on a baking sheet and put them in the freezer for 20+ minutes to flash freeze then toss them into a zippered freezer bag.

These are so delicious!  Only lightly sweet. If you like a very sweet muffin you may want to add more sugar/turbinado.  We did test these out before I put them in the freezer.

Linked to:  Paisley Passions

Related posts:

  1. Yummy Berry Muffins
  2. Apple Date Oatmeal Cookies
  3. Apple Rhubarb Tea Bread
  4. Vanilla Muffins
  5. Butternut Squash Muffins
Categorized under: baking, cooking, freezer cooking, recipes.
Tagged with: , , .

One Response to “Chocolate Coconut Muffins”

  1. Freezer Cooking: Baking Healthier Snacks for My Family « S.I. Money Savers says:
    2011/06/23 at 5:22 pm

    [...] Chocolate Coconut Muffins x 2 [...]

Leave a Response