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.
Preheat oven to 180 C / Gas 4. Grease and flour muffin tins or line with paper cases.
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.
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.