Tuesday, June 19, 2012

Bread Pudding Muffins (with coconut!)

Hm. This is my fifth try of peas and thank you's Chocolate Chip Zee Bars.  I have changed the ingredients but the proportions of dry to wet have remained the same.  I also wanted to add more fiber this time around so I added ground flax seed and wheat germ.  I also added two eggs because my bars kept coming out a little crumbly and I like the extra protein since my hubby will be helping himself to these, too.  I've also been adding almond butter (peanut butter didn't work out, too sour) but I ran out of it!  Dang.

Replacing half of the almond butter with coconut butter made the end result taste like delicious bread pudding.  Once again, I was not ending up with Chocolate Chip Zee Bars, which is a shame b/c they look really pretty!  But that's what you get when you change so many ingredients :|

Seriously, this is a ninja muffin. It looks like a typical healthy oat-ful muffin but then it goes, "Wham! BAM!" and it isn't. I have to say, these are dangerous in my kitchen. I love coconut (from shampoo to lip balm to coconut butter and milk) and I've had 1.75 of these already (as they were cooling).  My daughter ate the other 1/4 and she's deemed them "delicioso."

Coconut Bread Pudding
Makes 12 muffins but could be made into 16 flat bars

Yes, they stick to the muffin paper.
Yes, I ended up eating some of it trying to get the last of the muffin off.

Make sure to add chocolate chips at the end or they get mushy

Dry ingredients
1/2 cup old fashioned oats
1/4 teaspoon kosher salt
3 tablespoons shredded (unsweetened) coconut
1/8 cup wheat germ
1/8 cup ground flax seed
1 scoop chocolate protein powder (I used EAS)
1 tablespoon baking powder
1/4 teaspoon cinnamon

28 grams mini semi-sweet chocolate chips (2 tablespoons)

Wet ingredients
2 tablespoons creamy almond butter
2 tablespoons coconut butter
1/2 cup unsweetened apple sauce
1/4 cup agave 
1/4 cup plus 1/8 cup coconut milk (I used Silk)
2 extra large eggs
1 teaspoon vanilla extract
1 teaspoon chocolate extract

Check it

Pre-heat oven to 350*.  Mix all dry ingredients (except chocolate chips or they will melt) in a large bowl and in a separate cup/bowl, mix all liquid ingredients until there are no lumps.  The coconut butter will blend in once stirred for a while.  Add liquid to dry and mix until well combined.  

Add chocolate chips, stir some more and transfer to pre-lined muffin pan.  Pre-lined?  I used muffin cups because I can never get all the little muffin spots oiled right.  One muffin or another doesn't make it.


I baked mine for 20 minutes at 350* and the toothpick came out clean.  When I ate one (not 10 minutes later) it was gooey inside.  It made me think of bread pudding instantly, I had been craving bread pudding but it's somewhat hard to find a healthy one at the local panaderia.

Each muffin comes out to 140 calories, but you can cut back on the agave or chocolate chips (or replacing them with raisins!).  I'm making these for my family (so I can run out of muffins and try another recipe!) so sweet stuff they are.

Eat me!  



  1. I love how you present your recipes, with the complete calorie breakdown and everything! Gonna try these out.

    1. Thanks, I always end up losing my recipes somewhere in the kitchen. I hope you do, let me know how you like them!