Tag Archives: Chocolate muffins

Chocolate Muffins with a hint of coconut

With finals coming up, I have been depending on super easy recipes for all my meals, hence all the bowls of food you have been seeing lately. The only final I am worried about is Biochem. I need to know what happens when you eat carbs all the way until it has been transformed into H2O and CO2. So digestion, absorption, glycolysis, the malate shuttle, the pyruvate dehydrogenase complex, the TCA cycle, then oxidative phosphorylation and ATP synthesis. Mmhmm. So when I am eating these effing delicious chocolate muffins, I know E X A C T L Y what is going down in ma’ belly.

I usually don’t like anything chocolate unless it is quality ice cream or straight up chocolate bars because I feel like chocolate cakes and cupcakes just taste fake. Not strong enough. So I am not sure what possessed me to make these muffins, but I am so glad that I did! They are perfect: Not too sweet, like a cupcake. Not bland at all. Chocolately, with a hint of coconut. And filled with whole grains, fiber, and flavor.

Chocolate Muffins

Recipe: Makes 4 muffins

1 cup whole wheat pastry flour

1 tbsp shredded coconut

2 tbsp oat ban (totally optional, I just wanted so extra fiber!)

1/4 cup raw sugar

[Note: Use more if you want a sweeter muffin, like a cupcake. I have also done a low sugar version with 1 tbsp sugar and 12 drops of stevia – it was delicious as well.]

2 tbsp quality cocoa powder

pinch salt

shake cinnamon

1/2 tsp baking soda

2 tsp coconut oil, melted

1 egg

1/2 cup milk

1/2 tsp vanilla extract

Preheat the oven to 375. Place all the dry ingredients in one bowl and all the wet in another. Stir each individually. Pour the wet over the dry and stir with as few swipes of a spatula as possible. Divide batter into 4 greased muffin tins. Bake at 375 for about 12 minutes, or until passes the toothpick test.


Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Whole wheat flour * The outer bran layer in whole grains is where the fiber, vitamins, and minerals are, which is why you should ditch the white.

Cocoa powder * A surprisingly potent source of antioxidants!