Very soft and fragrant, we love to devour them for afternoon tea!
Prep time15 minutesmin
Cook time25 minutesmin
Total40 minutesmin
Recipe type: Dessert, Snack, Breakfast
Yield: 12Muffins
Ingredients:
50gcoconut oil
100gunsalted butter
100glight brown sugar
2eggs
0,5ccnatural vanilla extract
250gall-purpose flour
2ccbaking powder
0,5ccbaking soda
0,25ccsalt
240gplain coconut yogurt or Greek yogurt(I took some plant-based coconut yogurt)
130gdark chocolate chips
120gshredded coconut
Instructions:
Preheat the oven to 190 ° traditional heat. Prepare a muffin pan by placing paper cups.
Melt the butter and coconut oil. Let cool.
Then add the eggs, sugar and vanilla. Mix everything to have a smooth consistency.
Apart, mix the flour, baking powder, baking soda, salt. Incorporate these dry ingredients into the previous mixture, alternating with the natural coconut yogurt (or failing that, Greek yogurt). Do not mix more than necessary.
Finish by adding the grated coconut and chocolate chips: use a spatula / spatula to incorporate them. The dough is rather dense, this is normal.
Pour the dough into the boxes using an ice cream scoop. Fill almost to the top. Bake for about 20-25 minutes. Test with a wooden pick (they should be lightly browned). The cooking time depends on your oven and your boxes. Let cool outside the mold on a wire rack.
Notes:
They can be stored at room temperature in an airtight container for 4-5 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)