Cho-co-conut mini-muffins for snack time (vegan, whole-wheat)

 

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Summer holidays are here! That means kids are always asking for more snacks, and they do not get tired at all. Makes me exhausted and long for the beginning of the school year again!

One way I engage my kids is while baking. Yes, they do make a mess of things at times. My 3-year-old plays with cupcake liners all the time, bends them out of shape. Once he almost closed the oven door on my hand when I was taking out a hot muffin pan. 😦 My daughter and I sometimes wait till he naps, which is not very likely these days, since he is getting out of that stage. The television is a good short-term distraction; at other times we just let him play with favorite kitchen utensils while we’re busily mixing batter on one side. But of course, he wants to get involved. It is an adventure! In the end, if the baked product comes out well and they love it, it somehow makes the effort worth it.

The past few days, I had some fresh coconuts with me. Decided to make mini-muffins with chocolate flavor. They turned out really delicious! I’m taking these sweet treats to Fiesta Friday #19.

Here’s a quick tutorial on making fresh shredded coconut: Use a knife to take out chunks of coconut from a coconut broken in two. Use a peeler or knife to remove the brown outer layer from the pieces.

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Use a good blender to shred.

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I used 3/4 cup of this in the muffins and stored the rest in the freezer.

Here’s the coconut added to the wet mixture.

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A peek in the oven before baking:

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cho-co-conut mini-muffins

  • Servings: 20
  • Difficulty: easy
  • Print

Ingredients:

fresh/frozen shredded coconut- 3/4 cup; 66 g

whole wheat pastry flour- 1 cup; 116 g

cocoa powder (unsweetened)- 1/4 cup; 20 g

baking powder- 1/2 tbsp.

salt- a pinch

unsweetened applesauce- 1/2 cup

almond milk- 4 tbsp.

oil- 1/4 cup

raw sugar- 1/2 cup

vanilla extract- 2 tsp.

Β Method:

* Preheat oven to 350 Β°F. In a mixing bowl add applesauce, oil, raw sugar, vanilla extract, nut milk. Stir to dissolve sugar. Stir in shredded coconut.

* Combine dry ingredients (flour, baking powder, cocoa powder, salt) in another bowl. Add dry to wet mixture.

* Line a mini muffin tray with parchment cups and spoon batter into it three-quarters full.

* Lightly sprinkle shredded coconut on top.

* Bake for 25-27 minutes.

* After cooling well, store in an airtight box for up to 3 days.

48 responses to “Cho-co-conut mini-muffins for snack time (vegan, whole-wheat)

  1. I love these Apsura! The ingredient list is so clean! I love chocolate and this past year have become a little obsessed with coconut, so these are just perfect. My daughter. (2 1/2) is my little sous chef. She loves to bake with me and measure and whisk and do it all. She’s going to be 5 and a chef!

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    • thanks, Brandi. I’m so glad you like them. Our kids will thank us later (I hope!) for getting them involved early in healthy baking.

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  2. Welcome Welcome Welcome lovely Apsara!! Oh my gosh, these look absolutely A-MA-ZING!! I love chocolate and coconut together…and I love how you gave us the tutorial on how to shred it!! I’d still be crying my eyes out over trying to get the darn thing open!
    Thank you so much for sharing these muffins with us, they are the perfect addition to Fiesta Friday’s table!! Have a lovely weekend.. ❀

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  4. What beautiful (and delicious!) little muffins! Thanks for bringing them to Fiesta Friday! πŸ™‚

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  5. Thanks for the shredded coconut tutorial! I definitely needed that! I have celiac disease, but I might be able to use a GF flour instead. I’m trying to start working with coconut this summer. (It’s a new food for me). Thanks for sharing! πŸ™‚

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  8. Oh I love the name and the muffins too, Apsara!
    My muffins come out very dense when I use applesauce instead of eggs, is there a way to avoid that?

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    • I have never used eggs, so I wouldn’t know what the difference is, exactly. One technique to adopt would be to incorporate air in the batter with an electric mixer. I always use it for cake/muffin batters. πŸ™‚

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