Chocolate Muffins with a hint of coconut

With finals coming up, I have been depending on super easy recipes for all my meals, hence all the bowls of food you have been seeing lately. The only final I am worried about is Biochem. I need to know what happens when you eat carbs all the way until it has been transformed into H2O and CO2. So digestion, absorption, glycolysis, the malate shuttle, the pyruvate dehydrogenase complex, the TCA cycle, then oxidative phosphorylation and ATP synthesis. Mmhmm. So when I am eating these effing delicious chocolate muffins, I know E X A C T L Y what is going down in ma’ belly.

I usually don’t like anything chocolate unless it is quality ice cream or straight up chocolate bars because I feel like chocolate cakes and cupcakes just taste fake. Not strong enough. So I am not sure what possessed me to make these muffins, but I am so glad that I did! They are perfect: Not too sweet, like a cupcake. Not bland at all. Chocolately, with a hint of coconut. And filled with whole grains, fiber, and flavor.

Chocolate Muffins

Recipe: Makes 4 muffins

1 cup whole wheat pastry flour

1 tbsp shredded coconut

2 tbsp oat ban (totally optional, I just wanted so extra fiber!)

1/4 cup raw sugar

[Note: Use more if you want a sweeter muffin, like a cupcake. I have also done a low sugar version with 1 tbsp sugar and 12 drops of stevia – it was delicious as well.]

2 tbsp quality cocoa powder

pinch salt

shake cinnamon

1/2 tsp baking soda

2 tsp coconut oil, melted

1 egg

1/2 cup milk

1/2 tsp vanilla extract

Preheat the oven to 375. Place all the dry ingredients in one bowl and all the wet in another. Stir each individually. Pour the wet over the dry and stir with as few swipes of a spatula as possible. Divide batter into 4 greased muffin tins. Bake at 375 for about 12 minutes, or until passes the toothpick test.

Benefits:

Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Whole wheat flour * The outer bran layer in whole grains is where the fiber, vitamins, and minerals are, which is why you should ditch the white.

Cocoa powder * A surprisingly potent source of antioxidants!

 

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25 thoughts on “Chocolate Muffins with a hint of coconut

  1. Yum! I love single serving recipes, because otherwise I’ll eat the whole pan πŸ˜‰ these look really good. I’ve had some coconut sitting in my cabinet, needing a recipe to use it in. I might have to try this!

  2. That’s so cool! “I am now eating a delicious chocolate muffin. It is composed of carbohydrates. It will be processed…”

    ….maybe not so cool when you’re eating. Could put you off your appetite. But these sound amazing.

  3. OMG!!!! I want to take biochemistry and learn all of this stuff! Maybe you can teach it to me??

    Oh, I LOVE chocolate! 100% dark chocolate that is πŸ™‚ I Love chocolate cake, too! 100% dark chocolate cake that is! People who read my blog have no idea how much chocolate I eat because I’ve been afraid to post 100% dark chocolate recipes (like the mini cake loaf I ate last night with an ooey gooey center πŸ˜‰ ) But I think I will start posting them!

    Btw, your recipe above says “oat ban” πŸ˜‰

  4. Cocoa and coconut sound just right to me! I have so much work to finish before the end of the semester and there is nothing like a sweet treat to help! Thank you for sharing! I hope you have a wonderful weekend.

  5. This sounds awesome. Seriously seriously awesome. And I’m talking about the super healthy, delicious looking muffins, not the biochem studying. Yuck! My sister actually did pretty well in biochem at UCSB.. no idea how. So much to know/learn! Good luck!

  6. Eep, goodluck on your finals! I’m not done until Friday 😦 You’re a smart muffin πŸ˜‰ and I know you’ll do amazing <33

  7. Yikes girl, good luck with that studying. Sounds pretty complex. But really interesting too, I’d be down for learning about how all that food is doing its thang!

    And this recipe sounds pretty perfect. Once I get my hands on a jar of coconut oil I’ll have to try it. Or just sub something dif in there and try it even sooner. It gets extra points for being a 4 muffiner too, otherwise I’d be eating muffins for every meal haha

    1. My secret is freezing the muffins! They stay good for a long time when wrapped in saran wrap or foil and frozen! In the morning I just pop them in the mic for like 20 seconds and they get nice and warm… Mmmm 

    1. I can finish 4 muffins off pretty quickly too haha! I only made 4 because it was a first for me and I had no idea how they would turn out. Next batch is gonna be 12!  Thanks Michelle!

  8. haha .. “So when I am eating these effing delicious chocolate muffins, I know E X A C T L Y what is going down in ma’ belly” haha

    im really picky picky about my muffins and its the reason i tend not to buy them when im out anymore unless i know whats in them..so making them at home is the best way. they’re beautiful muffins and they have such a yummy (hearty!) inside when u split them open!!

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