Think of something sweet, indulgent but (YES) healthy. Spread the word!
You’re about to change your way of seeing sweets. This muffins recipe is plenty of goodies and incredible healthy. Just two words: coconut milk.
This versatile milk is perfect for lactose intolerant, vegan and for people concerned about what they eat. Besides that, its delicious and the results when baking are amazing. And we’re SO into it.
Scroll down for the recipe of this tasty muffins, you’ll love the texture and the significant touch of coconut milk with all the other ingredients such as apple, carrot. All you need is mixing and baking. Easy peasy!
Ingredients ( 8-9 big muffins)
300 ml coconut milk.
200 grs. apple (golden delicious if you like a sweet one) grated.
100 grs. carrot (grated).
2 L eggs.
Pinch of salt.
1/4 tsp cinnamon.
1/4 tsp nutmeg.
100 grs sugar (the original one asked for 200 grs. but be free to use more. 150 grs. will be perfect for you if you are a sweet tooth).
13 grs. baking powder.
3 grs. baking soda.
30 grams cocoa powder (we use Valor Cocoa Powder).
100 grams dark chocolate 82% (we use Chocolates Valor) but if you prefer you can use milk chocolate..
300 grs. whole wheat flour (we use eco).
Preheat oven to 200ºC (400ºF).
Grate apples (peeled, cored) and carrots (peeled).
Mix flour with cocoa powder, B. powder and B. soda.
Whisk coconut milk and sugar.
Cut the chocolate in chunks (we prefer medium size chunks).
Stir in eggs, and whisk until well combined.
Add cinnamon and nutmeg.
Add mixture of flour. Just give it a few stirs (we don’t want to over-work the dough).
Finally stir in the apple and carrot. Mix just until well combined.
Scoop batter into ramekins/ muffin tins.
Bake at 200ºC (400ºF) for 8-10 minutes, then low down the temperature to 165ºC (325ºF) for 15-20 more minutes or until you insert a skewer and comes out clean.
Take them out of the oven and let them cool down on a rack.
Enjoy your bakings!