These healthy coconut chocolate chip muffins are made without Greek yogurt: unsweetened applesauce and coconut milk keep them moist instead. They use white whole wheat flour, unsweetened coconut and maple syrup, and bake at 375°F for 18 to 22 minutes. The recipe makes 12 muffins.
Many lighter muffin recipes rely on Greek yogurt for moisture and tang. If you do not have any, or you are avoiding dairy, applesauce does the same job of replacing much of the fat, while coconut milk adds richness and coconut flavor.
What Replaces the Greek Yogurt
Greek yogurt in muffins adds moisture, a little acidity that reacts with baking soda, and body. Here, 1/2 cup applesauce supplies moisture and body, 1/2 cup coconut milk adds fat and flavor, and a small amount of baking soda reacts with the applesauce and maple syrup, which are both mildly acidic. The result is a tender crumb that does not taste of yogurt at all.
Ingredients
- 1 1/2 cups white whole wheat flour (or whole wheat pastry flour)
- 1/2 cup unsweetened shredded coconut, plus 2 tablespoons for the tops
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup canned light coconut milk (or any milk)
- 1/3 cup coconut oil, melted and slightly cooled
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup mini dark chocolate chips
Instructions
- Prepare the pan. Heat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it.
- Mix the dry ingredients. Whisk the flour, 1/2 cup coconut, baking powder, baking soda and salt in a large bowl.
- Mix the wet ingredients. In another bowl, whisk the eggs, applesauce, coconut milk, coconut oil, maple syrup and vanilla until smooth. If the coconut oil firms up, warm the bowl briefly.
- Combine. Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains. Fold in the chocolate chips. Do not overmix.
- Fill and top. Divide the batter among the 12 cups, about three-quarters full, and sprinkle with the remaining coconut.
- Bake. Bake for 18 to 22 minutes, until the tops spring back and a toothpick in the center comes out clean or with a smear of melted chocolate only.
- Cool. Cool in the tin for 5 minutes, then on a rack.
Cook and Prep Times
- Prep: 15 minutes
- Bake: 18 to 22 minutes
- Makes: 12 muffins
Swaps and Variations
- Banana instead of applesauce: use 1/2 cup well-mashed ripe banana; the muffins will taste of banana.
- Dairy-free: the recipe is dairy-free as long as you use coconut milk and dairy-free chocolate chips.
- Less sugar: reduce the maple syrup to 1/4 cup; the muffins will be less sweet and slightly drier.
- All-purpose flour: use the same amount; the muffins will be lighter and paler.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze them for up to 3 months and thaw at room temperature or warm for 20 seconds in the microwave.
Frequently Asked Questions
- Can I use regular yogurt instead? Yes. Replace the applesauce with 1/2 cup plain yogurt if you have it.
- Why are my muffins dense? The batter was overmixed, or the whole wheat flour was packed into the cup. Spoon flour into the measure and fold gently.
- Can I use sweetened coconut? Yes, but reduce the maple syrup by 1 tablespoon.
Related
- Storing Homemade Jam: Shelf, Fridge and Freezer
- How to Store Leftover Marinade Safely
- Luncheon Menu for 8: Complete Plan with Quantities