This is a great muffin recipe and ticks all the boxes … easy to make, freezer-friendly, delicious, moist and chocolate! I also love this recipe because it makes two dozen muffins and that’s a great time saver. Enjoy!
Chocolate, Coconut and Banana Muffins …
Author: Mrs Organised
Serves: 24
Ingredients …
- 2 ½ cups self-raising flour
- ¾ cup desiccated coconut
- 1 cup brown sugar, firmly packed
- ⅓ cup raw cacao (or substitute with cocoa powder)
- ½ teaspoon cinnamon
- 2 eggs, lightly beaten
- ½ cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups mashed banana
- 200g chocolate chips
Method …
- Preheat oven to 180C (fan-forced) and lightly grease two 12-hole muffin trays with cooking spray.
- Place self-raising flour, desiccated coconut, brown sugar, raw cacao and cinnamon in a large bowl and stir well to combine.
- In a separate jug, add eggs, milk, vegetable oil and vanilla extract and stir to combine.
- Add wet ingredients, banana and chocolate chips to dry ingredients and gently fold together until just combined. Be careful not to overmix.
- Spoon mixture evenly into both muffin trays filling each muffin hole approximately two-thirds.
- Bake for approximately 15 – 16 minutes until cooked. Test by inserting a skewer which should come out cleanly.
- Remove from oven and allow muffins to stand in trays for a couple of minutes. Transfer muffins to a wire rack to cool completely.
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Love how they can be frozen – handy! I do like banana and chocolate chip muffins. You do have some great muffin recipes on your blog xx
Thanks, Charlie … I do love any recipe that can be frozen because it’s such a great time saver! x