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Delish Chocolate Banana Coconut Muffins

What you need: 

3/4 cups / 1,75 dl flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3 teaspoons vanilla sugar or 1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup / 1,25 dl coconut flakes
1 banana
1/2 cup / 1,75 dl syrup (maple syrup is fine)
3 tablespoons sunflower oil or the like
1/2 tablespoon white vinegar
1/2 cup / 1,75 dl water

What you do: 

This is my variation of the Super Moist Chocolate Cake recipe.
Sieve all dry ingredients into a bowl and mix.
Mash the banana and mix together with the syrup, oil, vinegar and water in another bowl.
Combine wet and dry ingredients and mix into an even goop.
Pour into a greased muffin tin and bake in 350 Fahrenheit / 175 Celsius for 30-40 minutes. After 30 minutes in the oven, start checking if the muffins are done by using the standard toothpick method.

Preparation Time: 
50 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Very moist, maybe a little too moist.  FYI, I used rice syrup and they weren't sweet enough.  I also recommend doubling the recipe. I like the fact the recipe doesn't use egg replacer or cane sugar.  Thanks for sharing.

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This is a good one.  I tweeked it a bit by using agave as the sweetener, more banana and rice milk instead of water.  Thanks for sharing it!

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So so good, double the quantity so you can make a dozen of those Goooooowi amazing muffins...I put coconut oil and 3 tablespoons of ground flax seed (to make them healthier)...
Making them tomorrow again

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These were pretty good. I think it is very important to note that the muffins need to sit around for a few hours after they cool. Otherwise, they will be gooey and stick to the cupcake liners. It's from the banana too. I kind of want to try them with another egg replacer other than the banana.
I got six regular size muffins. They don't rise at all during baking, so don't be afraid to pile up the batter, especially if you like gooey moist banana muffins.

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