Double Chocolate Coconut Spelt Mini Muffins. The flavors of your favorite chocolate coconut candy bar baked into a rich whole grain mini muffin treat.
I know the word muffin makes you think of breakfast. Eat oatmeal or baked egg tostadas for breakfast instead and save these Double Chocolate Coconut Spelt Mini Muffins for dessert!
These little bites of chocolate yumminess have all the tasty flavors of your favorite coconut candy bar baked into a rich whole grain mini muffin treat. And they take just one bowl and less than 30 minutes to make!
There’s lots of yummy goodies on the ingredients list too. Like shredded coconut, cocoa powder and chopped semi-sweet chocolate.
And for those times when you “feel like a nut” stir 1/4 cup slivered almonds into the batter before baking. Spelt flour and flax meal bring up the healthier end adding fiber and Omega 3 fatty acids.
Just like these Buttermilk Cinnamon Apple Donuts, this is a great recipe for using up leftover buttermilk. The low-fat buttermilk and virgin coconut oil make the batter super thick and fudgy. They also keeps the finished muffins moist but light.
Funny thing about coconut oil, if you want it to stay in liquid form it cannot come in contact with something cold. A few times I have forgotten and poured the buttermilk cold straight from the fridge. The silky smooth coconut oil quickly turns into a lumpy hard mess forged to the bottom of the bowl.
If this happens to you just pop the bowl in the microwave for 15 to 20 seconds (but make sure your bowl is microwave safe first).
With their tiny stature these Double Chocolate Coconut Spelt Mini Muffins fit nicely in a lunchbox for a surprise afternoon treat. Finding a mid-day secret chocolate filled mini muffin would certainly make anyone’s day!
Nutritional Information is an estimate for 1 Mini Muffin.
Original post was updated February 5, 2016 with new photos.