Many moons ago, in another life, I used to eat a chocolate chip muffin every day for breakfast. I commuted from one side of Sydney to the other and at the train station at my destination there was a muffin shop. I would alight, grab a behmouth of a choc chip muffin that probably had 10 gazillion calories and eat it on the walk to work.
It wasn’t until I started baking that I realised muffins weren’t supposed to be the size of a toddler’s head. Also, muffins are about a healthy a breakfast as birthday cake.
I bake muffins frequently for school lunchboxes or to take to work for my work collagaues. No-one kids themselves that they are a healthy breakfast alternative but I do like the portability of them.
This recipe for chocolate and double coconut muffins was in a recent issue of Donna Hay magazine. I thought I could hide the banana from Miss9 who has, in recent times, decided that she isn’t a fan of bananas…
Do not use replace the coconut milk with coconut cream as it will be too thick. I halved the amount of sugar from Donna’s original recipe.
2 ½ cups self-raising flour
½ cup dessicated coconut
½ cup brown sugar
¼ cup Dutch cocoa
½ cup coconut milk
1 teaspoon vanilla extract
½ cup vegetable oil
3 large bananas, mashed with a fork
200 grams dark chocolate chips
LET’S GET TO IT:
Preheat oven to 180C and line cupcake or muffin tin with liners.
In a large bowl stir together flour, sugar, coconut and coca until combined.
In a large jug whisk together the vanilla, oil, milk and egg then tip into the dry mix and use a silver spoon to gently mix until just combined.
Spoon into the wrappers and bake for around 14 minutes – err on the side of under rather than over baked as they will cook up a bit more after being remved from oven.
Place on wire rack to cool completely, then dust with icing sugar if desired.