Chocolate Coconut Orange Muffins

Chocolate Orange Tropical Muffins

It is snowing and cold this week in Chicago (not a rare occurrence). Don’t get me wrong, this is my favorite weather. I love being cozy and forced under piles of blankets. It is also an introverts perfect excuse to stay inside and avoid the other humans.

However, cold and seclusion eventually does become a bit much, even for me. One way to deal with this is certainly to pull on snow boots and venture to the outdoor world. However, another, and much warmer option, is to bring the tropics inside.

Enter these muffin. Don't let the fact that they are low-fat fool you. Cocoa power, chocolate chips and a little orange zest create a bright and rich tropical treat perfect for breakfast (...lunch or dinner). You can also top the muffins with some coconut flakes if you need that extra topical kick.

So no matter the season you read this during, I hope these chocolatey muffins give you the pick-me-up you need.

Chocolate Coconut Orange Muffins

Servings: 12 large muffins


  • 3 medium ripe bananas, peeled (if your bananas aren’t ripe, bake them at 350 til they turn black, let cool, and they are good to go!)

  • 1 egg (can sub flax or chia egg, if vegan)

  • 2/3 cup unsweetened applesauce

  • 3/4 cup brown sugar

  • 2 tbsp canola or grapeseed oil

  • 1 tsp orange zest

  • 1 tsp vanilla extract

  • 1.5 cups white wheat or whole wheat pastry flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/4 cup cocoa powder

  • 1/3 cup chocolate chips + 1/4 cup chocolate chips for sprinkling (optional)

  • 1/2 cup shredded unsweetened coconut + 1/4 cup for sprinkling (optional)


  1. Preheat oven to 375 F. Grease a muffin tin with cooking spray (this will make 12 large or 15 medium muffins).

  2. Mash bananas in a bowl and add in the egg, applesauce, brown sugar, oil, orange zest, and vanilla, mixing well until combined.

  3. Combine flour, baking soda, baking powder, salt and cocoa powder in a medium bowl, whisking or stirring until evenly mixed.

  4. Carefully fold in the dry ingredients into the wet with a spatula, mixing only just until the dry ingredients are fully combined.

  5. Gently fold in the chocolate chips and coconut.

  6. Evenly distribute the batter amongst the muffin tins. Sprinkle with chocolate chips and shredded coconut, if using.

  7. Bake 16-18 minutes or until the muffin center springs back when you touch it.

  8. Remove from oven. Let cool 5 minutes. Transfer to cooling rack and let cool fully.

  9. Perfect for freezing and enjoying throughout the week!

Buen provecho!

♡ Elena