Double Chocolate Coconut Muffins (GF)

The batter was pretty thick when I put it into the muffins pan, which is why the tops look "lumpy".  But the inside is nice and moist.  I like  warming them up in the microwave for about 20-30 seconds so the chocolate chips melt a little !! 

Ingredients:

1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1/4 cup Corn Flour
3/4 cup Sweet White Rice Flour
1 tsp Xanthan Gum
1/4 cup Sucanat   (or brown sugar)
1/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp ground cardamon
2 tsp baking powder
1 tsp baking soda
1/2 cup vegan chocolate chips
1/2 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
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1 tsp vanilla extract
1/4 cup instant coffee granules
1 and 1/4 cups unsweetened almond milk
1/4 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed

Directions:
Mix the vanilla extract, coffee granules, almond milk, applesauce,  and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 188, Total Fat 5.9g, Cholesterol 2mg,  Sodium 129mg, Carbs 31.7g, Fiber 2.9g, Sugars 10.3g, Protein 3.2g

For my yoke is easy and my burden is light.
Matthew 11:30 (NIV)