Coconut muffins with chocolate frosting – paleo

coconut muffins with chocolate frosting

A new semester of uni started and all I need is some brain food. So I decided to create some filling paleo muffins with a delicious gut healing chocolate frosting. To make these muffins not only especially tasty but also healthy, I sneaked in two ingredients: zucchini to get some greens and an extra moist dough and some pea protein for extra protein.

Normally, frostings are known for being high in calories, containing a lot of sugar and fat. THIS frosting is quite the opposite. Probiotic coconut yoghurt is great for gut health and gras-fed high quality gelatin has a lot of benefits including being good for your bones, joints, hair and skin. Raw cacao is rich in antioxidants and a great substitute to coffee to help you stay awake and energize.

Coconut muffins with chocolate frosting

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
Calories 463 kcal

Ingredients

  • 20 g almond four/Mandelmehl
  • 10 g coconut flour/Kokosmehl
  • 10 g plantain flour/Bananenmehl or any other starchy flour (tigernut, rice, millet, buckwheat etc.)/oder ein anderes stärkehaltiges Mehl (Erdmandel, Reis, Hirse, Buchweizen etc.)
  • 5 g pea protein/Erbsenprotein or more flour/oder mehr Mehl
  • 10 g raw cacao powder/Rohkakao or unsweetened cacao powder/oder ungesüsstes Kakaopulver
  • 10 g shredded coconut/Kokosraspeln
  • 50 g grated zuchini/geriebene Zuchini
  • 1 egg/Ei
  • 100 ml almond milk/Mandelmilch
  • 5 g baking powder/Backpulver
  • baking soda/Natron
  • sweetener of choice/Süße nach Wahl

Frosting

  • 50 g coconut yoghurt/Kokosjoghurt
  • 1 teaspoon/TL raw cacao powder/Rohkakao
  • vanilla/Vanille
  • 5 g coconut butter/Kokosmus
  • 5 g gelatin/Gelatine optional

Instructions

  1. Preheat the oven at 180' C top- and bottom-heat./Den Ofen auf 180 Grad Ober-/Unterhitze vorheizen.

  2. Mix the dry ingredients for the muffins with the egg yolk, zucchini and nut milk./Die trockenen Zutaten für die Muffins mit dem Eigelb, der Zucchini und der Nussmilch verrühren.

  3. Whisk the egg white until stiff and fold into the dough./Das Eiklar steif schlagen und unterheben.

  4. Bake for about 25-30 minutes./Für etwa 25-30 Minuten backen.

  5. Mix the ingredients for the frosting and put on muffins after they have cooled down./Die Zutaten für das Frosting verrühren und auf die ausgekühlten Muffins geben.

Recipe Notes

Nutritional information/Nährwerte:

469 calories

17,5g c I 33,1g p I 26,6 f

for 1 muffin:

78 calories

2,9g c I 5,5g p I 4,4g f

Product recommendations:

almond flour/Mandelmehl*

coconut flour/Kokosmehl*

plantain flour/Bananenmehl*

raw cacao/Rohkakao*

pea protein/Erbsenprotein*

All products with * are affiliate links. If you want to support me without paying extra money, you can purchase my favorite products through these links. This will enable me to continue providing you with content and help to grow my blog.

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