Chocolate Coconut Muffins

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2015-11-12 12.02.41

2015-11-12 12.01.20

I haven’t been this excited about a recipe in a while. I actually love all of the recipes I post–a lot–otherwise I wouldn’t post them. And believe me, there are a few I create that don’t get posted; they just don’t make the cut based on my standards. I was worried about this recipe because I had no clue as to whether or not they’d work out. You see, I used two rather unconventional ingredients to make them: acorn squash and sauerkraut. WAIT! Before you exit this post and start perusing shoes on, just know, I’d never steer you wrong. I didn’t want to use flour of any kind in this recipe, hence the acorn squash and nut butter, and I really wanted to see what sauerkraut would do in terms of texture and moisture. I recall my mom making a sauerkraut cake once when I was younger; it was supposed to be a lower-fat way to make a coconut cake. The texture of kraut and coconut are similar, but sauerkraut has no fat and is only 5 calories for 2 tablespoons. It’s actually a powerful probiotic because it’s a fermented food. In baked goods, it loses its magic, so don’t think you’re getting a big old dose of gut health with these muffins. You’re not. But in terms of sheer deliciousness, you’re getting a winner! There’s nothing sour about these. You’ll rinse the kraut and drain it well. I also love this recipe because it’s a “one-bowl-wonder.” Make sure you post a comment on my Instagram page if you make them under the photo of them. I have already received a few messages from happy bakers saying they made them and were blown away!

Chocolate Coconut Muffins

By November 14, 2015

2015-11-12 11.57.00

These are so soft. Like, possibly the softest muffins every created. My kids happily take these to school as their treat, which makes me happy, because I don't believe in packaged junk, and certainly not in school lunchboxes since school is no place to fill our littles with sugar, preservatives, dyes and frankenfoods.

  • Prep Time : 10 minutes
  • Cook Time : 18 minutes
  • Rating 5 stars - based on 1 review(s)
  • Yield : 12


*To get your acorn squash mashed up for this recipe, simply buy a small-medium squash. Slice in half. Scoop out seeds. Place in a baking dish cut side up. Roast at 400 degrees F. for 35 minutes or until soft. Cool and scoop out flesh from skin. Use a fork and mash well. Mine produced about 1.5 cups, so just the save the extra for another use, or buy a smaller squash. Measure out exactly 1 cup in a dry measuring cup for this recipe.
  1. Preheat oven to 350 degrees F. In a large mixing bowl, add the mashed squash and cashew butter. Use an electric (or stand) mixer and mix on low-medium for 1 minute. Add in the egg whites, sauerkraut and sweetener and mix again for 1 minute. (You may need to remove some of the kraut from the beaters and mix again).
  2. Add in the cacao powder, extract, baking powder, baking soda and salt and mix one more time until combined.
  3. Stir in chocolate chips.
  4. Lightly coat 12 paper or tin muffin liners with coconut oil cooking spray. Fill with batter about 3/4 full (they don't rise too much and mine have never overflowed).
  5. Sprinkle tops evenly shredded coconut.
  6. Place in oven on a low-middle rack and bake for 18-20 minutes or until an inserted toothpick comes out clean. I pull mine at 18 minutes and they're perfect.
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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