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You are here: Home / Recipes / Baking / Chocolate and coconut muffins

Chocolate and coconut muffins

May 5, 2015 By: Michelle3 Comments

Mini chocolate and coconut cakes for pinterestThese chocolate and coconut muffins are super easy to whip up and can easily be made dairy free (which I do for my boys).

chocolate coconut muffins 7

I made these muffins in little silicone rectangle baking trays so they are like little mini cakes.

To pretty them up I drizzled some chocolate icing over the top and sprinkled with shredded coconut. Easy!

You can see my son’s pirate version here 😉

pirate muffins

Chocolate and coconut muffins
 
Author: An Organised Life
Recipe type: Dessert
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins
Print
Ingredients
  • 1 cup self raising flour
  • 1 cup plain flour
  • ¼ cup desiccated coconut
  • ¾ cup caster sugar
  • 2 tbs cocoa powder
  • 1 egg
  • 2 tsp vanilla essence
  • 1 cup milk (use almond or oat if making dairy free)
  • ¼ cup melted butter (or nuttlex if dairy free)
Instructions
  1. Preheat oven to 180 degrees.
  2. Combine all dry ingredients in a bowl.
  3. Lightly beat egg with milk and add vanilla essence.
  4. Combine egg, vanilla essence and milk mixture into dry ingredients and add melted butter.
  5. Mix on medium for 1 minute.
  6. Bake at 180 degrees for 20 minutes.
3.3.2998

 

Comments

  1. Toni | 2 Aussie Travellers says

    May 6, 2015 at 12:59 pm

    Those look great Michelle, I love how changing the pan and a bit of icing and coconut turned them into a glamorous treat. Also appreciate your dairy free confirmation on recipes, good to know someone actually tried it because it doesn’t always work for me when I sub for some reason.

    Reply
    • Michelle- An Organised Life says

      May 6, 2015 at 1:03 pm

      I find Almond milk is the most reliable milk substitute for baking, but as most schools and preschools are nut free it can’t always be used so oat milk is a good alternative.

      Reply

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