whipped coconut milk chocolate chip muffins.

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this is me pondering what the actual difference is between a muffin and a cupcake….

these look like a cupcake…they smell like a cupcake…they are made similarly to a cupcake….yet they are a muffin….

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i think muffins are just more dense than cupcakes. cake should be light and airy.

and when you call something a “muffin,” it becomes an acceptable breakfast food. 😈 although this batch was more of an afternoon snack for pete & me when they were still with us.

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not sure why i took 8 zillion photos of the same thing, but muffins are just cute, ya know!?

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so i whip whip whipped up that thiccc part of (cold) canned coconut milk and made a thiccc muffin batter. that yielded a super moist and dense, yet fluffy, muffy. yum!

i used a wee bit of almond flour in addition to the all-purpose just for some varying textures and really enjoyed that. the other tweak worth mentioning is that i used 1/4 tsp vanilla extract and 1/4 tsp almond extract. i personally love almond extract in things like sugar cookies, but it is very overpowering. you could probably just use a tiny drop of almond extract in this recipe and still taste it. just beware of that, or use all vanilla if you prefer.

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this is one of those times when i am so sad these muffins are long gone. i want one baddddlyyyy.

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and they were so good kept in the fridge! i normally leave all baked goods at room temperature, but these were like cool little coconutty, chocolatey treats. and stayed super m o i s t. 😬

when pete tried one of these muffins, he said, “these are the best thing you’ve ever made.”

…i’m not sure about all thaaaat, but they were quite delicious. last night i made steak & potato burritos, and he said, “i’d buy this for $100.” yes he exaggerates, but he does not lie regarding food criticism, no no. he will be the first to tell me something’s too salty or weird. so i will take both of those compliments, thankyou.

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make these muffins for a breakfast/snack/dessert and live it up.

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i’ll have to try fresh blueberries in this whipped coconut milk version sometime when i’m in the blueb mood. that sounds gooooood, too.

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Whipped Coconut Milk Chocolate Chip Muffins

Makes 12 Muffins

Bake Time: 23 minutes // Total Time: 40 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour

  • 1/2 cup almond flour *

  • 1/3 cup white sugar

  • 2 tsp. baking powder

  • 3/4 tsp fine sea salt

  • 1/3 cup coconut oil, melted & cooled

  • 1 large egg

  • 1 cup of cold canned coconut milk (full-fat preferred - the thickened part), whipped with a hand mixer

  • 1/3 cup of the coconut milk liquid from the can

  • 1/2 tsp. vanilla extract, or 1/4 tsp. vanilla extract + 1/4 tsp. almond extract

  • 1 cup semi-sweet chocolate chips

Instructions-

Chill the canned coconut milk in the fridge for 24 hours.

Preheat oven to 350 degrees F. Prepare a muffin tin with paper liners and spray with non-stick spray.

In a large bowl, combine all the dry ingredients. In a separate bowl, scoop 1 cup of the cold, thickened coconut milk from the can with 1/3 cup of the coconut milk liquid. Whip it up with a hand mixer until fluffy and smooth.

Add the melted coconut oil, egg, and flavor extracts to the whipped coconut milk bowl, stirring between additions.

Add the dry ingredients to the bowl of wet ingredients and fold gently with a spatula until just combined. Gently fold in the chocolate chips. The mixture will be quite thick.

Scoop the muffin batter into the prepared liners, about 2/3 full. Place the muffin tin on top of a cookie sheet and bake in the oven for about 23 minutes, until a toothpick inserted comes out mostly clean. Remove from oven and cool slightly before serving.

These muffins stayed very moist and delicious at room temperature, but were also good kept cold in the fridge.

*You can omit the almond flour and use 2 cups of all-purpose flour if you prefer.

Enjoy!

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thumbprint banana breakfast cookies.

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let’s hear it for hearty breakfast cookies!

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these are like a loaded & condensed version of banana bread in cookie form…with a dollop of creamy nut butter on top. i prefer the nutella’d ones, obviously. what a dang delight that stuff is.

i used peanut butter on the other cookies, but i wish i’d had almond butter for these! as long as your topping of choice goes alright with banana, go for it. i suppose they’d be good with jam, too!

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i always love those thumbprint cookies at christmas time with the frosting. such a classic. how bout a year-round version of those that you can eat for breakfast or snack?! and they’re surprisingly filling.

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i was happy to see that these cookies stayed moist up to a week. they taste good cold right out of the fridge, too.

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the only reason there’s a little bit of wheat germ in the recipe is because some lady my dad used to work with put wheat germ in her “healthy” chocolate chip cookie recipe and those were really filling, so that’s always a thing in the back of my head. but the wheat germ is totally optional.

i prefer to eat cookies warm and fresh out of the oven, of course. i was just surprised at how well these kept at room temperature or refrigerated and were still chewy. great successsss.

but i was mostly so glad to have these around for breakfast and a quick snack for a whole week!

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there’s really only 1 teaspoon of each nut butter on top…it looks like a lot more in the photos. the cookies are somewhat of a treat or dessert if you’re an ultra healthy harriet, but i’ll take a homemade breakfast bar thingy over packaged ones any day.

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cookies…they’re what’s for breakfast.

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Thumbprint Banana Breakfast Cookies

Makes 18 Cookies

Total Time: 40 minutes

Ingredients:

  • 2 cups old fashioned oats

  • 3/4 cup almond flour

  • 1/4 cup wheat germ (optional)

  • 1/4 cup coconut sugar or brown sugar

  • 1/2 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1/4 tsp. cardamom (optional)

  • 1/4 tsp. cinnamon

  • 1/2 tsp. kosher salt

  • 3-4 ripe bananas, mashed

  • 1/4 cup coconut oil, melted

  • 1/2 cup walnuts, chopped

  • 2 tsp. vanilla extract

  • 1/4 cup pepitas

  • 1/2 TB maple syrup

  • 1/3 cup chocolate chips

  • peanut butter, almond butter, nutella or any nut butter, for filling

Instructions-

Preheat oven to 350 degrees F and prepare a baking sheet with parchment or cooking spray. In a small bowl, mash the bananas well and set aside. Melt the coconut and let cool.

In a large bowl, combine all the dry ingredients. Add coconut oil, vanilla extract and maple syrup and toss to incorporate. Add the mashed bananas and mix. Gently stir in the walnuts, pepitas, and chocolate chips.

Roll the dough into golf ball sized balls and place on the baking sheet about 2 inches apart. Press down in the center of the ball with your thumb to create a divot.

Bake for 13 minutes and check for doneness. Bake 2 more minutes if the banana still seems soft.

Remove from the oven and press the indents in the cookies down again with the back of a spoon. Let the cookies cool 10 minutes.

Drop a teaspoon of peanut butter, almond butter, or Nutella in the thumbprint of each cookie. Sprinkle with extra cinnamon if desired.

Store in an airtight container at room temperature or in the fridge up to 1 week.

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