Yum yum YUM! I am a huge fan of anything coconut, whether it comes with a little umbrella or not. And if you add chocolate to the coconut, well then that's just a match made in heaven - in my humble opinion.
So imagine my excitement when I received the new Whey 100 flavor in Coconut Milkshake from Bodylab the other day! I decided to play around in the kitchen with it, even though I'm only 2 weeks away from comp time. I just couldn't wait! I happened to have a little carton of extra creamy coconut milk in the fridge so I decided to make some muffins.
Muffins are simply my go-to dessert and snack because they are so easy to make, easy to take with you on-the-go and they stay fresh for several days in the fridge when stored correctly.
Like I mentioned, I'm still on my comp prep so I only allowed myself to have a little bite to taste the result, but this recipe rendered 18 smalls muffins which my boyfriend had the pleasure of sampling. All 18 disappeared within 48 hours so I have a feeling they came out quite tasty! :-) So I'll definitely be whipping these up again post-comp.
FYI - In this recipe I use Bodylab's Coconut milkshake protein powder, but if you don't have this flavor, you can easily use vanilla flavored protein powder because the coconut milk and unsweetened coconut flakes will add that lovely tropical flavor and aroma to the muffins.
Preheat your oven to 175 C.
Prepare and lightly grease your muffin molds on a baking tray
Mash the bananas in a large bowl, add the coconut milk, egg and melted coconut oil and mix well
In a separate smaller bowl mix all the dry ingredients (except chocolate chips) and gradually add to the wet mix whilst stirring.
Finally fold the chocolate chips to the batter and begin to divide the batter among the muffin molds
Put your muffins in the oven and bake for 10-12 min, keeping a sharp eye on them. Once the tops are a lovely golden brown, you should check them with a toothpick to see if they are done.
Cool before serving and then enjoy :-)