Chocolate Coconut Breakfast Muffins

15 30 256
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Chocolate Coconut Breakfast Muffins
Health Highlights


1 2/3 cup All-purpose white flour
1 1/2 tsp Baking soda
2 tsp Baking powder
1 pinch Salt
1/2 cup Lard
1/4 cup Granulated sugar
1/4 cup unpacked Brown sugar
1/2 cup Applesauce, unsweetened
1 1/4 cup mashed Banana (s)
1/2 tsp Vanilla extract, pure
1/3 cup Dark chocolate chips
1/4 cup Rolled oats, dry
1 tsp Flaxseeds
2 tbsp Pumpkin seeds (pepitas)
1/4 cup Coconut flakes, unsweetened (to taste)


Preheat your oven to 350F and line a muffin tray with muffin cups.

Add the flour, soda, powder, and salt to a medium mixing bowl and mix well. Set aside.

In a large mixing bowl cream the lard and sugars. Add the banana and mash until smooth. Then add the applesauce and vanilla and mix well. Add the dry ingredients all at once and mix until combined, but still with some lumps. Be sure not to overmix! Fold in the oats, chocolate, seeds, and coconut so they’re evenly distributed throughout the batter.

Fill the muffin cups all the way to the top. Place the tray in preheated oven.

Bake for 20 – 22 minutes, until the tops are golden brown and a fork inserted in the centre comes out clean.

Transfer to a cooling rack until ready to serve.

Nutrition Facts

Per Portion

Calories 256
Calories from fat 118
Calories from saturated fat 49
Total Fat 13.1 g
Saturated Fat 5.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.9 g
Cholesterol 8.3 mg
Sodium 178 mg
Potassium 259 mg
Total Carbohydrate 32 g
Dietary Fiber 2.5 g
Sugars 12.9 g
Protein 3.1 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.9

Energy sources