Snack

Toasted Coconut Chocolate Muffins is for Snack.

Toasted Coconut Chocolate Muffins takes 5 minutes to prepare.

Toasted Coconut Chocolate Muffins takes 15 minutes to cook.

Toasted Coconut Chocolate Muffins makes 11 servings.

The ingredients for Toasted Coconut Chocolate Muffins are:

0.25 cup Coconut Oil
1 tsp Baking Powder
0.50 cup Cocoa, dry powder, unsweetened
0.33 cup Granulated Sugar
1 serving Eggland's Best Large Egg
12 tbsp Coconut, shredded sweetened
1 cup Whole Wheat Flour
0.5 cup Flour, Self-Rising, Enriched
10 oz Almond Breeze Almond Milk, Unsweetened Vanilla

Here is how you make Toasted Coconut Chocolate Muffins:

Preheat oven to 375. Reserve 1/4 cup of the shredded coconut, combine dry ingredients in a mixing bowl. In a smaller bowl melt coconut oil and add wet ingredients to it. I add 1 tsp of vanilla to boost flavor. Combine all ingredients in the mixing bowl. Line muffin tins and pour mixture evenly into the pans. Sprinkle remaining coconut over the muffins and bake for 15 minutes. Serving Size:?18

The nutritional information for Toasted Coconut Chocolate Muffins is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 176.9

• Total Fat: 9.1 g
• Cholesterol: 15.9 mg
• Sodium: 153.3 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 3.3 g
• Protein: 4.0 g