Coconut Surprise Muffins

 

 

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I did a thing.

School is exhausting. I dance all day and I come home and I’m dead. My brain won’t function well enough to create so I usually make a super simple meal and sit and watch an episode of House of Cards, read The Girl Who Kicked the Hornet’s Nest, write, or do some housework. Essentially, I’m saying that I unfortunately haven’t had the mental capacity to invent any new and crazy food things. HOWEVER, I’m simple reinventing the golden nuggets I already have (such as the artichoke salad that’s based on the lentil salad!). Also I’ll admit this was created from some stress baking… Moving on… remember the coconut loaf I made a lifetime ago? The one that is heavenly? Well. I turned them into muffins. And I added a surprise in the middle…

 

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For Valentines Day, my parents sent me this AWESOME salted almond dark chocolate bar. It’s so decadent and dynamic (not to mention fairtrade and organic!!). Sometimes things are so good you don’t want to taint them; this was not one of those things. I wanted to give this phenomenal chocolate bar a new lease on life – let it stretch it’s legs and do some good in the world. So I plopped a nice fatty chunk in the middle of coconut muffins. BAM.

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I was inspired by this recipe for coconut muffins, but I (of course) mostly based it off my coconut loaf. I didn’t add dates or maple syrup so the coconut dough part isn’t very sweet, but that’s what makes the chocolate stand out… ya’ know? Whoa, epiphany: coconut coffee muffins – using strong coffee or espresso instead of milk alternative. As for an alternative to the surprise in the middle… good dark chocolate just seems to be the best option! Maybe a couple of berries or nuts or dried fruit? of course you could always add chocolate chips. It’s just that chocolate fulfills all desires. 🙂

SURPRISE: check the very bottom for another surprise.

COCONUT SURPRISE MUFFINS: Makes 12 medium sized muffins (15 small)

  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)
  • 1/3 cup coconut oil, melted
  • 2 small ripe bananas, mashed well
  • 1/2 cup full-fat coconut milk, from a can
  • 1/3 cup milk alternative (I used unsweetened almond-coconut)
  • 2 teaspoons vanilla extract
  • 1 1/2 cup spelt flour (or all purpose)
  • 1 1/2 cup unsweetened desiccated coconut
  • scant 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • scant 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 good quality chocolate bar (I seriously mean GOOD quality)

Method:

Preheat oven to 350F and prep a muffin tin with coconut oil, or muffin liners (my muffin tin is oddly small so I also greased some small ramekins).

In a small bowl, mix ground flax and water to make the flax eggs, let sit for 10 mins.

In a large bowl, combine all the wet ingredients, including the thickened flax egg.

In another large bowl, whisk together all the dry ingredients, including the coconut. Add the wet to the dry and mix until just combined. The batter will be quite thick.

Fill each hole in the muffin tin half way with batter. You’ll most likely have to use your fingers to squish it into the corners a bit. Place a chunk of chocolate in the middle of each muffin and cover with remaining batter. Squish the batter around the edges to make sure the chocolate is well contained (you don’t want it to pop out and burn!)

Cook for 20-25 minutes until the tops are slightly golden, and spring back when lightly pressed. Let cool for 10 minutes. BUT ONLY TEN MINUTES OTHERWISE THE CHOCOLATE WILL NO LONGER BE ALL MOLTEN OR SURPRISING.

Keep in a sealed container. To reheat, pop them in the oven at 200F for a few minutes (or pop into a microwave for a few seconds).

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HELLO AGAIN! Are you truly still reading after seeing the recipe? Cool! Anyway, to further convince you that I’m not creating much these days but simply reinventing, the above photo is of apple muffins. Remember my fruit explosion muffins?? Yep, I made them into apple muffins using 1 1/2 cup fresh apples and 1/2 cup dried apples. I then topped some with cinnamon, some with walnuts, and some with… you guessed it… raisins.

At this time of year, we’re all exhausted and pissed off and DONE WITH EVERYTHING. But remember that there is baking, and love, and coffee, and dreams, and passions. Being productive is difficult, but small steps still move you forward. If anything, let me inspire you to keep on moving. Even if it’s only a single breath.

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