Recipe adapted from my banana coconut muffins, where were originally adapted from Smitten Kitchen’s Double Coconut Muffins.Change it up:
If you want to make muffins, grease your muffin tin or line with muffin liners. Bake at 375 degrees Fahrenheit for 20 minutes or longer, until a toothpick inserted into the center comes out clean. Yields about 12 muffins.*Preparation tips:
If your coconut oil goes back to its solid state when you’re stirring the batter, just warm the mixture for short 30 second bursts in the microwave, stirring between each, just until it is melted again.Recommended equipment:
If you're in the market for a quality, non-toxic loaf pan, I love my Le Creuset stoneware loaf pan
(shown above). It heats evenly and cleans easily. Highly recommended!Make it vegan:
Use either agave nectar or maple syrup instead of the honey. Also, substitute your favorite dairy free chocolate chips for the dark chocolate.