Dark chocolate, banana & coconut muffins recipe
These dark chocolate, banana and coconut muffins are addictive – it’s hard to stop at one!
Moist and soft texture with the right amount of fibre
The good news is that the ingredients are naturally fresh, light and therefore, the damage is not that bad…if you know what I mean! So, get your utensils and ingredients ready and let’s bake.
Makes 12 medium size muffins or 8 big ones (like on the picture)
Preparation time ~ 30’
Baking time 25’ – 30′
Cool down 20′ – 30’
Oven temperature 180°C or 350℉
- 2 medium or large bowls, one for dry ingredients and one for liquid ingredients,
- 2 small bowls to separate the egg yolks from the whites,
- 1 silicone spatula,
- Measuring cups and spoons,
- Orange squeezer (if you have one,)
- Muffin moulds with paper cases,
- Rack to cool down the muffins when out of the oven.
1 ¾ cup Whole wheat flour
1 tsp. Baking powder
1 ¼ tsp. Baking soda
2 tbsp. Chia seed
2 tbsp. 100% unsweetened cocoa powder
¾ tsp. Ground cinnamon
3 Large ripe bananas
½ cup Brown sugar
1 tsp. Vanilla extract
3 Egg whites
½ tbsp. Olive oil
¼ cup Plain Greek yogurt
¼ cup Orange juice (freshly squeezed)
¼ cup Non-dairy milk
½ cup Desiccated coconut
Coconut flakes to sprinkle on top of each muffin
Dark chocolate chips to sprinkle in the middle and on top of the muffins
Preheat the oven to 180℃ or 350℉
- Sift flour, baking soda, baking powder, cinnamon and cocoa powder into a bowl and add chia seed. Mix well.
- In a separate bowl mash bananas, add brown sugar and vanilla. Mix well.
- Add egg whites and mix together until smooth. Then add olive oil and mix again.
- Add dry ingredients into the bowl with the banana mix little by little and use the spatula to mix in round movements turning the bowl.
- Once the dry ingredients and the banana mix are well combined, add Greek yogurt and mix. Then add orange juice and mix again.
- Finally, add the non-dairy milk and mix.
- When the mix is smooth add desiccated coconut and mix well once again.
- Place muffin cases into muffin moulds.
- Pour the mix into the moulds halfway and sprinkle some chocolate chips on top.
- Pour more mix into the moulds all the way to the top.
- Sprinkle chocolate chips and coconut flakes on top of each muffin.
- Place in the oven and bake for 25-30 minutes, depending on your oven. They should rise, the coconut flakes should become golden and a knife should come out clean when inserted in the middle.
- Remove them from the moulds and place on a rack to cool for about 20-30 minutes, until warm.
In order to keep the dark chocolate, banana and coconut muffins moist wrap them individually in plastic wrap/cling film when they are warm (not hot). This will seal the humidity and they will be rich in the mouth.
You may use this recipe to bake a loaf and slice it if you prefer. In that case, I recommend reducing the amount of non-dairy milk from 1/4 cup to 2 tbsp.
These dark chocolate, banana and coconut muffins are a perfect treat for anyone. You may give them as an expression of gratitude, a way to brighten up someone’s day or even to ask a small favour to someone. A basket of these is a perfect contribution to any tea party, breakfast, brunch, or even a picnic.
Get together with friends and bake some dark chocolate, banana and coconut muffins as a team. Then enjoy them over tea or champagne and have a good laugh. These muffins are a synonym of good times!
Happy baking and share your experience with us in the comment section below.
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If you make this recipe tag me on Instagram @solangelavander and use the hashtag #solangelavanderblog