Tasty Coconut Vanilla Cupcakes

  • Cook Time: 28min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 125 g (1 cup) plain flour
  • 1 teaspoon baking powder
  • 75 g (1 cup) porridge oats
  • 50 g ( ½ cup) unsweetened shredded coconut
  • 150 g (1 cup) raisins or sultanas
  • 150 g (½ cup) maple syrup or honey (I used maple syrup)
  • 100 g (⅓ cup plus 2 tablespoons) coconut oil (I used Vita Coco) melted
  • 1 egg beaten
  • 150 g (5 oz) plain chocolate chips or plain chocolate broken into pieces
  • 2 tablespoons coconut oil
  • Optional: Extra shredded coconut or coconut flakes for sprinkling
  1. Instructions
  2. Grease and line a baking tin 18 cm x 26 cm ( 7″ x 10½”) and preheat oven to 180℃ / 300℉
  3. Sieve flour and baking powder into a large mixing bowl and add oats, shredded coconut and raisins. Stir together.
  4. Whisk together maple syrup, coconut oil and beaten egg in a jug. Add to the dry ingredients and mix together with a spatula or wooden spoon.
  5. Spread mixture evenly into your prepared tin and pop into the oven for about 20 minutes until soft but not firm. Remove from the oven and leave to cool in the tin.
  6. Melt chocolate and coconut oil in a bowl over a pan of hot water and beat together until smooth. Pour over the coconut, oat and raisin bake and spread evenly.
  7. Sprinkle with extra shredded coconut or flakes. Leave to cool before removing from the tin and cutting into 12 bars or 24 squares.
  8. Enjoy

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