Fluffy muffins that you can call healthy because they’re whole wheat!
I just love the flavor combinations of chocolate and banana or chocolate and coconut. Chocolate goes well with pretty much anything, and the banana or coconut just add that extra flavor.
And the best thing about these muffins is that they taste amazing with whole wheat flour or white whole wheat flour. If you’re cringing at the thought of whole wheat in muffins, don’t worry because the chocolate totally masks that distinct whole wheat flavor.
On a totally different note, it is finally starting to feel like spring outside although it seems so close yet so far to the season. About a week ago, we had a huge snowstorm in New England, and all that snow (at least a good couple feet) is almost all gone. The temperature has been 60s ?F! I’ll take it! I’ve even started to brainstorm spring, St. Patrick’s Day (and Easter!) ideas, which include tons of zucchini, greenery, flowers, burgers, and light desserts. Oh, and also pasta. Always pasta.
However, I still have a few comfort food recipes up my sleeve, which I’m excited to share!
Back to these muffins. The texture is so soft, and I love baking huge muffins because unlike the tiny ones (which are actually particularly difficult to master), the giant muffins/cupcakes turn out fluffy and surprisingly not dense. These muffins also do not contain a lot of sugar since I used chopped semisweet chocolate, which to me, add enough sweetness for a muffin.
So if you’re looking for a warm muffin on a cold day, or an easy “grab and go” treat, these muffins are the perfect fit!
Anessa 🙂
Whole Wheat Dark Chocolate Coconut Muffins
- 1-1/2 cups of whole wheat or white whole wheat flour
- 2-1/2 tsp of baking powder
- 1/2 tsp of salt
- 2 large eggs
- 1/2 cup of melted coconut or canola oil
- 1/2 cup of white, granulated
- 3/4 cup of buttermilk
- 1 tsp of vanilla extract
- 4 oz of semisweet chocolate, chopped
- 1/2 cup of shredded coconut ((sweetened or unsweetened))
- Preheat oven to 350? F. Line muffin tin with cupcake liners or spray with nonstick cooking spray.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, beat eggs, coconut or canola oil, and sugar. Add milk, and beat again. Add dry ingredients, and beat once more until just combined. Do not overmix!
- Gently fold in chocolate chunks and shredded coconut. Fill each muffin cavity about 3/4 of the way full. Bake muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Dig in!
