Had an excess of coconut flour hanging around the house, so I figured I'd make muffins!
These muffins get their nutty flavor from a mixture of coconut flour, coconut milk and shredded coconut. To really drive the point home, I enhance the coconut taste with a splash of almond extract. And because I couldn't leave well-enough alone, I added a handful of chocolate chips too. Of course, for a brighter vibe, you could swap the chocolate for a bit of lemon zest.
I opted to finish the muffins with a thick drizzle of coconut milk glaze. Pretty and delicious!
Coconut Chocolate Chip Muffins
Ingredients
For the muffins
· 1 egg
· ½ cup canola oil
· 1 ½ cups canned lite coconut milk
· 1 tbsp white vinegar
· 1 tsp vanilla extract
· ½ tsp almond extract
· 1 cup sugar
· 1 ½ cup flour
· ½ cup coconut flour
· 1 ½ tsp baking soda
· ½ tsp salt
· ½ cup shredded, sweetened coconut
· 1/3 cup mini, semi-sweet chocolate chips
For the glaze
· ½ cup powdered sugar
· 2-3 tbsp canned lite coconut milk
Preheat oven to 350F. Line muffin pan with parchment baking cups. Lightly grease each baking cup with non-stick spray.
For the muffins…In a large bowl, whisk together egg, oil, coconut milk, vinegar, and extracts. Stir in the sugar. Mix in the flours, baking soda, and salt. Once the flour is incorporated, fold in the coconut and chocolate chips.
Fill each muffin cup just below the top. Bake for about 20 minutes or until the tops are golden an inserted toothpick comes out clean. Set aside and allow to cool completely.
For the glaze… whisk together the powdered sugar and bit of the coconut milk in a small bowl until the glaze is thick but pourable. Spoon about a scant tablespoon over the top of each muffin. Allow the glaze to run down the sides of the muffins. Allow the muffins to sit at room temperature and the glaze to harden for about 30 minutes.
Serve immediately or transfer to an airtight container for storage.
Makes 12 muffins
Gluten Free Friendly!
Substitute the flour for Cup4Cup flour blend.
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