Eggless Choco-Coco Muffins
30 Minutes • Servings: 12 Muffins
These fluffy, chocolatey delights combine the rich taste of Choc-o-Lotta Dilettoso Mix with the tropical allure of shredded coconut.
What you need
- 2 Cups Choc-o-lotta Dilettoso Mix
- 1/2 Cup Coconut Milk or Milk of Choice
- 1/2 Cup Shredded Coconut
- 2 Tablespoon Melted Butter or Oil of Choice (Avocado, Coconut or Olive Oil)
- 1/3 Cup Semi-Sweet Chocolate Chips
Hot Hot Hot
How to do it
- PREHEAT the oven to 350 degrees F, and grease or line a 12-cup muffin tin with cupcake liners.
- USE a mixing bowl to combine coconut milk, Choc-o-lotta Dilettoso Mix, oil of choice, shredded coconut, and chocolate chips.
- DISTRIBUTE the batter in the prepared muffin tin, until each cup is 3/4 full. Top with more chocolate chips and shredded coconut.
- BAKE for about 18-20 minutes, until a the toothpick inserted in the center comes out mostly clean.
- LET them cool for 10 minutes then remove the muffins from the muffin tin to a cooling rack.
- ENJOY solo or with someone you love!
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
A coconut tree can produce up to 180 coconuts during a single harvest!
