Coconut Choc Chip Muffins (butter free)

Ooh, look-at-that, fresh chocolate goo!

As you might be able to imagine, these Coconut Choc Chip Muffins are best eaten fresh from the oven - as you'll get that lovely melted chocolate goo when you bite into them.

Although they are free of fatty butter, these are still lovely and moist - because they are made with (my healthier fatty favourite) Greek yogurt instead. The amount of sugar is not too scary either, as the coconut (and the chocolate!) adds enough sweetness to the mix.

These went down a storm with the Hungry Aikido guys when I took these along to class earlier this week, and so I'm sure they will do you just fine as well ;-)

• Coconut Choc Chip Muffins (butter free) Makes 12:
• 225g plain flour
• 75g dessicated coconut + 1.5 tbsp
• 100g white sugar
• 1 tsp baking powder
• 1 / 2 tsp bicarbonate of soda
• 125g dark chocolate chips
• 2 eggs, lightly beaten
• 250g Greek yogurt
• 3 tbsp rice bran oil

1. Preheat the oven to 180 degrees C. Sift the flour into a large bowl with the 75g coconut, sugar, baking powder and bicarb. Mix in the chocolate chips.

2. In another bowl, beat the eggs with the yogurt and oil. Pour this into the flour mixture, and fold until just mixed.

3. Transfer the mixture to a lined 12-hole muffin case, to about 3 / 4 full. Sprinkle some additional coconut on top, then bake for about 25 minutes until risen.

More Hungry Jenny cakes here.

Other butter free baking recipes that might take your fancy.