Chocolate Coconut Mini-Muffins – a delicious recipe with flour, Coconut Flour, Baking Powder, Brown Sugar, Shredded Coconut, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and line mini-muffin pan with paper liners.
2
In a large bowl, whisk together pecan meal, coconut flour, baking powder, brown sugar and shredded coconut.
3
Add butter, vanilla, and beaten eggs; combine well.
4
Spoon batter evenly into mini-muffin cups (makes 24). Since the batter is kind of thick, I gently pressed it downed into the cups a bit-not much, just a little.
5
Gently press a Hershey's Kiss upside down into each batter filled mini-muffin cup.
6
Bake 11-12 minutes or until golden brown.
7
Let cool, or serve right away. (If I were you, I'd serve right away. They are yumilicious while still warm.)
8
Store in an airtight container at room temperature for up to 3 days.
4103
kcal
Calories
246
g
Fat
418
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups Pecan Meal (almond Meal/flour May Be Substituted), 3 Tablespoons Coconut Flour, 1-1/2 teaspoon Baking Powder, 1/2 cups Dark Brown Sugar, and more.
Yes, Chocolate Coconut Mini-Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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