Spusht: Koko – Kokonut Muffins

On the lookout for eggless muffin recipes, I have come across over 30 combinations and variations, amazing really. Though I haven’t understood the difference between muffins and cupcakes (except that the latter is decorated) – I have realized there’s so much more variety to muffins than just vanilla, banana, carrot, and chocolate that I had mostly known earlier.

Like how adding coconut here gave the muffin a wonderful aroma and taste along with the chocolate. I think roasted or baked coconut flakes have become my second favorite aroma after vanilla. Originally called Chocolate-Coconut Muffins, I’m renaming them as Koko-Kokonut (Cocoa–Coconut) muffins. Eggless and vegan.

What you’ll need:	What you’ll do:
1 ½ cup flour	Preheat oven to 180^oC (350^oF). Grease muffin cups or place liners. 1. In a medium bowl combine dry ingredients: flour + sugar + cocoa powder + baking powder + salt + cinnamon. 2. Add the wet ingredients: water + vinegar + vanilla extract + oil. 3. Mix till just combined, thick batter but of dropping consistency. 4. Fold in the coconut flakes. 5. Spoon mixture into prepared muffin cups. Bake 30-35 minutes. Toothpick inserted in the center should come out clean when they’re done.
1 cup sugar*
3 Tbsp cocoa powder*
2 tsp baking powder
⅛ tsp salt
⅛ tsp cinnamon
1 cup coconut flakes
1 ½ cup water
1 Tbsp vinegar
¼ cup oil
1 tsp vanilla extract

* Though these turned out good, I felt the muffins were too sweet and had quite strong cocoa flavor, so I think reducing to ¾ cup sugar and 2-2½ Tbsp unsweetened cocoa powder would be a good idea. Then again, it’s up to your preference.

I did not put the white coconut glaze and chocolate glaze as in the original recipe.