Coconut Chocolate Muffins #SweetByNature
I don’t make muffins all that often, especially when most of the time they’re loaded with white sugar. However, my sweet tooth has been calling so whipped up these coconut chocolate muffins with a little twist: I used coconut sugar.
Coconut sugar is an ingredient that I always have in my pantry. It tastes similar to brown sugar and it’s 100% natural. What that means is that it does not contain any artificial flavours or preservatives and is not chemically altered in any way.
Coconut sugar is delicious when baked with chocolate goods (like these coconut chocolate muffins) but they’re also a hit with meals that have Asian flavors (think stir fries and soy sauce based kebabs). I, personally, enjoy a little sprinkled with cinnamon in my afternoon coffee as a lower calorie treat.
It mixes really well in baking and dissolves when you add the wet ingredients to make your batter.
I’ve been wanting to get my son in the kitchen with my for a long time, it’s something we need to do more. Not only for teaching him some solid cooking skills but because I feel that it’s a fun way to make some memories.
As you can tell in the above photo, we had some fun and I taught my son that zucchini is virtually invisible when added to baked goods (although he still likes to pretend he tastes it and makes faces). My son was a little disappointed when he realized that the muffins didn’t have frosting and I had to explain that this was a “healthier form of cake”.
If you’re looking for another form of sweetener, look for Lantic’s Stevia Blend. It’s a blend of sugar and stevia, for a sweet taste that’s 50% less calories than using sugar alone. There are no fillers, artificial sweeteners, preservatives or chemicals! That’s my kind of sweet.
Save on Coconut Sugar
Head on over to Save.ca and download your coupon to save $1 off your purchase.
Coconut Chocolate Muffins
I love how these muffins have zucchini in it, it really makes me feel better about eating chocolate in the morning. For more delicious recipes using Coconut Sugar visit Lantic’s recipe section.
Coconut Chocolate Muffins
- 1/2 cup plain almond milk
- 1/4 cup unsweetened apple sauce
- 1/2 cup butter, softened
- 3/4 cup Lantic Coconut Sugar
- 2 tbsps maple syrup
- 2 tbsps unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1 tsp coconut extract
- 1 egg
- 1 1/4 cup all-purpose flour
- 1 small zucchini, grated
- 1/2 cup chopped pecans
- 1/3 cup unsweetened shaved coconut
- In a large mixing bowl, beat together almond milk, applesauce, butter, coconut sugar, maple syrup, and cocoa.
- Add baking soda, powder, cinnamon, salt, and coconut extract. Beat until combined. Add egg, mix well.
- Slowly add the flour and mix until just combined, stir in the zucchini and fold in the chopped pecans.
- Divide the batter among the muffin tins.
- Bake for 30 minutes, or until a toothpick can be inserted and pulled out clean.
- When there is 15 minutes left, take the muffins out, top with shaved coconut and pop back in the oven.
- Cool before serving.
Want more information about Coconut Sugar and other Lantic products? Visit Lantic’s website for more!
Disclosure: this delicious recipe for Coconut Chocolate Muffins has been sponsored by Lantic-Rogers on behalf of Ehm&Co. As always, all opinions are my own.
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