Coconut pumpkin and chocolate chip muffins

    Coconut pumpkin and chocolate chip muffins


    13 people made this

    About this recipe: These muffins are wholesomely good. The apple sauce cuts down on the amount of fat in these muffins. They are also made with wholemeal flour. Desiccated coconut and chocolate chips are studded throughout these soft, moist and incredibly tender muffins. Enjoy for breakfast, brunch, dessert, afternoon tea or elevenses.

    Serves: 24 

    • 500g pumpkin puree
    • 4 eggs, beaten
    • 175ml rapeseed oil
    • 185g apple sauce
    • 150g caster sugar
    • 200g plain flour
    • 180g wholemeal flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons baking powder
    • 55g desiccated coconut
    • 125g chocolate chips

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr cooling  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour muffin tins or line with paper cases.
    2. Whisk together the pumpkin puree, eggs, oil, apple sauce and sugar in a bowl. Combine the plain flour, wholemeal flour, bicarbonate of soda and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin tins.
    3. Bake in preheated oven until a skewer inserted in the centre of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.

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