Ingredients

The following ingredients have 11 Servings
  • 2 cups all purpose flour **see note for gluten free!
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup coconut oil (melted)
  • 1 cup [unsweetened coconut milk from a can like this kind]
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1/2 cup semi-sweet chocolate chips (plus more for topping the muffins)
  • 1/3 cup sweetened shredded coconut (plus more for topping the muffins)

Instruction

  • In a small mixing bowl, combine the flour, baking powder, and baking soda. Set aside.
  • In a larger mixing bowl, combine the sugar, coconut oil, coconut milk, egg, vanilla extract and coconut extract, beat using an electric mixer for 1 minute, or until combined. 
  • Gradually add spoonfuls of the flour mixture to the wet ingredients, combining the mixture with a spatula. Do not over mix.
  • Add in the chocolate chips and coconut, mix gently once more. 
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • Line a muffin pan with muffin liners. We used these tulip liners. Fill the liners to the top with batter. Add additional chocolate chips and shredded coconut to the tops of the muffins. 
  • Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 375ºF and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then remove them and allow them to cool on a cooling rack.