Chocolate Muffins with Coconut Oil

Name: Chocolate Muffins with Coconut Oil
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 9
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 158 milliliters buttermilk, room temperature; 79 milliliters miniature (or regular size) chocolate chips; 50 grams tablespoons coconut oil, measured at room temperature; 1 large egg, room temperature; 237 milliliters (4.5 ounces/126 grams) all-purpose flour; 6 Tbsps evaporated cane juice or granulated sugar; 0 teaspoons salt; 1 teaspoons vanilla

Chocolate Muffins with Coconut Oil might be just the morn meal you are searching for. This recipe serves 9. One serving contains 182 calories, 3g of protein, and 8g of fat. A mixture of salt, baking soda, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 32 minutes.

Instructions

Preheat oven to 400 degrees F. Line 9 muffin cups with paper liners. If you’re making jumbo size muffins, line 4 or 5 cups.

Equipment you will use

Muffin Liners

Oven

Mix the flour, baking powder, baking soda and salt together in a bowl. When well mixed, stir in the cocoa powder and evaporated cane juice (or sugar or sugar substitute). Stir in the chocolate chips.In a mixing bowl, whisk together coconut oil and egg. When well mixed, gradually whisk in buttermilk and vanilla.

Ingredients you will need

Evaporated Cane Juice

Sugar Substitute

Chocolate Chips

Baking Soda

Cocoa Powder

Coconut Oil

Buttermilk

Vanilla

All Purpose Flour

Sugar

Salt

Egg

Equipment you will use

Mixing Bowl

Whisk

Add the dry mixture to the wet mixture and stir just until blended.Divide batter evenly among the muffin cups. It should come up almost to the top of each cup.

Equipment you will use

Muffin Liners

Bake on center rack for 22 minutes or until the muffins appear set.

Equipment you will use

Oven

Let cool in the muffin tin.

Equipment you will use

Muffin Tray