My chocolate coconut muffins are moist and turned out incredible with a few simple healthy ingredients and my Cuisinart digital kitchen scale.
Amazingly they are gluten-free made with a gluten free flour that I made.
They’re incredibly vegan because I used egg replacement for the two eggs that would have been in it.
By all means if you want to use two eggs inatead- go ahead!
They have organic coconut and hemp hearts that have all the amino acids present.
For the 8 oz liquid I used coconut milk, that gave it added richness.
The recipe will appear on CookingUpAStormWithMissPolly.com later.
You’ll love them.
Makes 8 muffins and one 6 inch cake.
Recipe and photography by
Paulette “Polly” Motzko
Copyright November 2018
- 8 oz of gluten free flour
- 4 oz of granulated sugar
- 1 teaspoon salt
- 2 teaspoons Argo double acting aluminum-free baking powder or you can use Bob’s Red Mill, which is also very high quality one
- 8 oz of coconut milk or you can use soy milk or almond milk
- 2 vegan eggs or you can use regular eggs
- 1 stick (1/2 cup) of butter or vegan margarine like Earth Balance
- 1/4 to 1/3 cup Hershey’s extra dark chocolate cocoa powder
- 1/3 cup Anthony’s thick shred organic coconut or other good quality unsweetened coconut
- 3 tablespoons hemp hearts
- 1-1/2 Flavorganics gluten free organic vanilla extract
- Simply mix all the dry ingredients together
- Cream in the wet the ingredients
- Blend thoroughly but don’t over blend
- Bake at 350 degrees for about 18 minutes and then check with a toothpick in the center. If any of it looks like it’s coming out wet then bake again for an additional 5 minutes.
- I baked mine for 18 minutes at 350° when I jacked up the oven to 375 and baked and additional 6 minutes.
- You will want to be very careful with these, because as in all gluten-free baked goods, they are very fragile.