Choc Coconut Muffins

Choc Coconut Muffins


Servings 12
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.5 based on 39 ratings.


  • 1.75 cups Self Raising Flour
  • 1/2 cup Caster Sugar
  • 1/3 cup Cocoa Powder
  • 1 cup Coconut Milk Cream
  • 1/2 cup Butter melted
  • 1 Egg
  • 1 cup Dark Choc Chips
  • 1 cup Shredded Coconut

Nutrition Information

Qty per
54g serve
Qty per
Energy 389cal 716cal
Protein 2.66g 4.91g
Fat (total) 7.5g 13.9g
 - saturated 5.7g 10.5g
Carbohydrate 18.6g 34.2g
 - sugars 2.73g 5.03g
Dietary Fibre 0.57g 1.05g
Sodium 255mg 470mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Choc Coconut Muffins are nice, simple and cheap on pocket. Makes for scrummy school lunch snacks or freeze and have them on hand when the multitudes of rug rats roll into your place starving to death! Of course then they might not leave.

Choc Coconut Muffins


  1. Preheat oven to 180 degrees.

  2. In a large bowl, combine the flour, sugar and cocoa powder.

  3. Make a well in the centre and add the coconut cream, butter and egg.

  4. Mix until ingredients just combined.

  5. Stir in choc chips and coconut.

  6. Spoon into lined muffin cups and bake for 15-20 minutes or until mixture is just firm.

  7. Cool in pan for 5 minutes then move to cooling rack.

Recipe Hints and Tips:

  • Choc Coconut Muffins are suitable to freeze for up to two months.
  • Delicious with a little chocolate icing and coconut sprinkled on top (or just as good on their own!).
About Author

Kate Carlile

Kate brings sexy back to the office as our Administration Manager and all-round most loveliest lady in the world. She is super Mum to four and the SAH...Read MoreM office would literally fall apart without her. Her dream is to colour the world purple whilst travelling around it in a lavender Winnebago! Read Less

Ask a Question

Close sidebar