Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups all-purpose flour
  • 1/4 cup special dark cocoa powder ((or unsweetened natural))
  • 3/4 cup sugar
  • 1/3 cup coconut oil
  • 1 egg
  • 1/4 cup coconut milk
  • 3/4 cup cultured coconut yogurt (or coconut Greek yogurt)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut flakes
  • 1/3 cup dairy-free mini chocolate chips (or regular mini chocolate chips)

Instruction

  • Preheat oven to 400 degrees. Line one muffin tin, set aside.
  • In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Add the coconut milk and coconut yogurt, mix until combined. Add the egg and coconut flakes, mix until combined.
  • In a separate mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk the ingredients together.
  • Gradually add the dry ingredients to the wet ingredients. Carefully mix until the batter is smooth and no flour pockets remain. Fold in chocolate chips if desired.
  • Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Place in the oven to bake for 18-20 minutes. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.