Nutella Muffins

I love Nutella...and my boys call it chocolate peanut butter. I KNOW if I called it by the real name they wouldn't touch it, but then again it would mean more for me! So I went on a hunt for a sale on it and finally found one so I could try out these muffins!

Nutella Muffins-adapted from Eat At Home
2 cups flour(1/2 whole wheat was used)
1/2 tsp salt
1 tbsp baking powder
1 stick butter
3/4 cup sugar
2 eggs
3/4 cup milk
2 tsp vanilla
nutella

Preheat oven to 350 degrees. Prepare muffin tins with liners or lightly greased.
Stir together flour, baking powder, and salt.
Cream together butter and sugar. Mix in milk, vanilla, and eggs. Add in dry ingredients and stir well to combine.

Place about 1 tbsp of batter in the bottom of the muffin tins. Place 1 tbsp(or so) of nutella, cover with more muffin batter and spread to conceal it. Place in oven and bake for 15-20 mins or until they are done.

**These look like a simply muffin, but the ribbon...or glob of nutella really lends a lot of flavor to this muffin. The boys enjoyed them. Next time I think I will swirl the nutella in so the flavor is spread out more!

Watermelon Muffins

I made these quite a while ago...and completely forgot to share them! The idea intrigued me and I wanted to make sure I got the recipe up while watermelon is still in season! She also has some watermelon cupcakes on her blog too that I haven't tried yet, but I bet they would be tasty!

It has been so long since I've made them I can't remember if I altered anything so here is the original!

Watermelon Muffins-shared from From Apples 2 Zucchini
1 1/2 cups flour
2/3 cup sugar
3 tbsp oil
1 cup watermelon pulp*
1/2 cup watermelon juice
2 tsp baking powder
1 tsp baking soda
1 egg

Preheat oven to 350 degrees.

Mix all ingredients together until just moistened. Divide into muffin pan and bake for 15-20 mins. They are done when a toothpick inserted in them comes out clean.

*To get watermelon pulp takes a bit of work and time. You must first cut your watermelon up and then place it on a towel. Squeeze the watermelon until all the juice is out of it, or what you can get out of it. I didn't do this very well but none the less it still made tasty muffins!

***These were incredibly moist and pink! I loved that they were pink! My watermelon was a bit chunky so next time I'll chop it up finer. I do wonder if it would have the same effect if it was just pureed...something to think about for next summer! I loved the flavor as it was unique!

Dark Chocolate Blueberry Muffins

I finally found some Special Dark Cocoa Powder at the store one week...I even paid the OUTRAGEOUS price for it. Now I LOVE the stuff...so that means I am going to have to find a good deal on it soon! I made these muffins and they were DELICIOUS!

I also made it twice in one week...once as muffins and again as bread for a Mother's Day dessert!

Dark Chocolate Blueberry Muffins(or bread)-shared from How Sweet It Is
1 cup whole wheat flour
1 cup ap flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tbsp dark cocoa powder
2/3 cup brown sugar
1 tsp cinnamon
1 egg
1 tsp vanilla extract
1 cup milk
1/4 cup butter, melted
1 cup blueberries
1/4-1/2 cup chocolate chips(I used semi sweet)
raw sugar

Preheat oven to 350 degrees. Prepare muffin tins or loaf pan.

Mix together the dry ingredients. Stir in butter, egg, vanilla, and milk. Fold in blueberries and chocolate chips. Scoop into muffin tins or loaf pan. Sprinkle with raw sugar. Bake for 13-16 mins until cooked through(for muffins) or about 45 mins for bread.(Watch this, I didn't pay attention to how long I cooked it for, so it's a guess!)

**These were delicious! I think they are my favorite muffin at the moment! I do love me some chocolate and having the blueberries in them add a great contrast to the chocolate flavor! I didn't sprinkle the bread with a touch of sugar, but wished I had, I love the crunch it adds to it!

Vanilla Cranberry Muffins

I'm currently in the process of cleaning our the freezer. I happen to find half a bag of frozen cranberries, so this recipe seemed to fit the bill perfectly!

Vanilla Cranberry Muffins-shared from Finding Joy in My Kitchen
1 tsp vanilla extract
3/4 cup sugar
1/4 cup applesauce
4 tbsp greek yogurt(I used strawberry)
2 eggs, room temperature(mine were not)
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup cranberries, chopped
nutmeg to taste

Preheat oven to 375 degrees.

Mix together vanilla and sugar until well combined. Stir in yogurt and applesauce. Mix in the eggs. In a separate bowl combine the wet ingredients. Alternate adding the dry ingredients into the sugar mixture with the milk. Fold in cranberries. Place in prepared muffins tins and bake for 20-25 mins.

**I really liked the tart cranberries with the sweetness of the muffin. It was also very moist and delicious!

Oatmeal Chocolate Chip Cookie Muffins

I always love finding new muffin recipes and this one sounded easy and tasty!*Oops apparently I forgot to take a picture of these! I'll have to remember for next time!

I totally messed up the recipe...I didn't read it all the way through and just did it the way I thought I a muffin recipe usually goes! But despite misreading the instructions they came out wonderful!

Oatmeal Chocolate Chip Cookie Muffins-shared from How Sweet It Is
1 cup rolled oats(old fashioned)
1 cup milk
1 cup whole wheat flour
1/4 cup butter softened(I used 1 tbsp butter, 3 tbsp oil)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup brown sugar
1 egg
1 1/2 tsp vanilla
1 cup chocolate chips

Preheat oven to 350 degrees.

Mix together milk and oatmeal. Set aside and allow to soak for about 5 mins or while you mix the rest of the recipe.

Whisk together flour, salt, cinnamon, sugar, and baking soda. Whisk in butter/oil(if you use all butter it may still be lumpy) and egg. Add in vanilla and milk/oatmeal, whisk until throughly combined. Fold in chocolate chips. Place in prepared muffin tins(this makes 12) and bake for 15-18 mins.

**I wasn't sure how these would come out after reading the recipe wrong...or not reading it for that matter! BUT they came out AMAZING! They are crunchy on the outside and moist and tasty on the inside! They also taste just like a cookie in muffin form! YUM! Next time I'll try to cut back on the oil/butter though just to make them a touch healthier!

Peanut Butter Banana Streusal Muffins

I signed up to bring snack to A's preschool this week with a plan to clean out my freezer by using up some frozen cookie dough! Then my mom and sister came over and A wanted to make cookies so I took out the dough, leaving me with having to come up with something else to make! I had already planned on making these so some went to his class!

Peanut Butter Banana Streusal Muffins-adapted from Recipe Shoebox
Streusal topping:
3 tbsp whole wheat flour
3 tbsp brown sugar
1 tbsp butter, melted
Mix together and set aside.

Muffins:
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 cup brown sugar
1/2 tsp salt
1/2 cup banana puree(about 1-2 bananas mashed)
1/2 cup oil(I used mostly applesauce with a touch of oil)
1/3 cup creamy peanut butter
1 egg
3/4 cup milk
1 tsp vanilla

Preheat oven to 400 degrees.

Whisk together the dry ingredients. Add in the wet ingredients and mix until just combined. Place in greased muffin tins and top with streusal topping. Bake for 15-17 mins until golden brown.

**These were really tasty and all the kids loved them. I did make them mini size, something about mini muffins causes kids to gobble them up! I didn't find the peanut butter flavor to be very strong so maybe next time I'll add more! I loved the sweet topping of the streusal!

Fruit Filled Oatmeal Coconut Muffins

I love anything coconut and we needed some new muffins for the week so these won!

Fruit Filled Oatmeal Coconut Muffins-adapted from Recipe Shoebox
1 cup buttermilk
1 cup oatmeal
1 cup flour(1/2 ww, 1/2 ap)
1/2 tsp salt
1/2 tsp baking powder
1/2 baking soda
1/3 cup brown sugar
3/4 cup shredded coconut
1 egg
1/4 cup oil
1/4 cup unsweetened applesauce
Jelly of your choice, I used raspberry and strawberry Polaner all fruit

Mix together oats and buttermilk, allow to soak for at least 30 mins.

Preheat oven to 400 degrees.
Sift together flour, baking soda, baking powder, and salt and set aside. Add brown sugar, egg, oil, coconut, and applesauce to oatmeal mixture and stir well. Add in dry ingredients and mix until just combined.

Grease 12 muffin tins(I actually ended up with 14 muffins). Place batter about 1/4-1/2 way up muffin tin. Drop about 1 tsp of jelly on top of batter and cover with more batter. Bake for 15-18 mins.

**These are delicious and moist! I love the contrast of the sweet fruit and the texture of the coconut! Yum!

Double Blueberry Muffins

Here we have yet another blueberry muffin! I don't think you can ever have to many can you? I noticed I needed to use up some blueberries I had and what better way to use them than in a muffin?

Double Blueberry Muffin-adapted from Apples to Zucchini
2 egg whites, beaten
6 oz container blueberry yogurt(greek or regular)
2 cups blueberries
1/4 cup unsweetened applesauce
1 tsp vanilla
2 cups whole wheat flour
3/4 cup sugar
2 tsp baking soda
1/2 tsp salt
1 tsp baking powder

Preheat oven to 350 degrees. Grease or line muffin pans(I got 1 dozen full size muffins and 2 dozen mini muffins!)

Mix together dry ingredients.(Minus 1/4 cup flour, stir that into the blueberries) Add in applesauce, yogurt, eggs, and vanilla. Lightly stir and add in remaining flour with blueberries. Stir until well combined. (I found this dough to be thicker than a regular muffin recipe, but it still works out fine) Place in muffin tins. Bake mini muffins for 10-12 mins or until a toothpick inserted comes out clean. Bake regular muffins for 15-18 mins until toothpick comes out clean.

**These were full of blueberry flavor and very moist! They were just a little sweet which made them perfect for me!

Maple Walnut Muffins

I had some walnuts leftover from Christmas baking so I decided I needed to use them up. What a great way to use them but in a muffin! YUM!

I did cut the sugar back in this recipe as it seemed like quite a bit of sugar especially with the maple syrup as well!

Maple Walnut Muffins-adapted from $5 Dinners
1 1/2 cups walnuts
2 cups flour(I think I used half ww, half ap)
2/3 cup sugar
1 tbsp baking powder
1 tsp salt
1 cup buttermilk(or milk)
3 eggs lightly beaten
4 tbsp unsweetened applesauce
2/3-3/4 cup maple syrup

Preheat oven to 350. Prepare muffin tins by either spraying them with oil or lining them with paper liners.

In a food processor(or blender) Combine 3/4 cup of walnuts and 1/2 cup flour and blend until nuts are finely chopped. Sift together flour, salt, baking powder, and sugar. Add in nut flour. Make a well in the center and add in eggs, buttermilk, syrup, and applesauce. Stir for about 1 min or until smoothish, but will still be lumpy. Chop remaining walnuts and stir into batter. Divide batter into muffin tins(I had 21 muffins)

Bake for 15-18 mins or until golden brown and toothpick comes out clean.

**These were really tasty and I'm glad I cut back on the sugar! I have found that the maple flavor is more prominent a day or two after making them. K loved them and requested them again for lunch today!

Butternut Squash Cinnamon Chip Muffins

I had bought a squash for Thanksgiving and then never used it. So I knew I needed to use it soon and I'm not a fan of it! I made it for dinner one night and gave it to K, but I remembered seeing this recipe in my blogging travels so I wanted to give them a shot!

Butternut Squash Cinnamon Chip Muffins-adapted from Creatively Domestic
1 cup flour
1 cup whole wheat flour
1/3 unsweetened applesauce
2 bananas mashed
3 eggs*
1/4 cup oil
1/3 cup sugar
1 cup butternut squash, cooked,mashed
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 cup cinnamon chips

*The original recipe calls for 4 eggs, but I had 2 bananas to use so I cut back on one egg for the banana, but if you only have 1 banana use the 4 eggs!

Mix together the wet ingredients until combined. Stir together dry ingredients and add to wet until a batter forms. Stir in cinnamon chips. Place in prepared muffin tins. Bake at 350 for 16-18 mins or until toothpick comes out clean.

**I wasn't so sure about the combo of this while I was making it...BUT I am happy to say they were AMAZING! They were moist, not to sweet, and delicious! If I could actually convince my son to eat them I'm sure he'd love them! I told him they were banana muffins...and apparently he doesn't like banana muffins, but I also knew if I said they were squash muffins, the wouldn't eat those either. These are very similar to my browned butter pumpkin cinnamon chip muffins!

Oatmeal Tea Muffins

I found this recipe during Finding Joy in my Kitchen's Best of 2010 breakfast foods! I also believe that Snowhite tried this recipe as well, but she made them into a bread.

Oatmeal Tea Muffins-adapted from Loving my Domestic Life
1/4 cup milk
2 eggs
1/3 cup oil
1 1/4 cups unsweetened applesauce
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 tsp baking soda
3/4 cup sugar(although i do think i cut this down)
1 1/4 cup flour(ap and ww were used)
1 cup oatmeal
Topping:(omitted)
2 tbsp brown sugar
2 tbsp chopped pecans
1/4 tsp cinnamon

Preheat oven to 350.
Sift together dry ingredients. Mix together went ingredients and add to dry until just incorporated. Place in prepared muffin tins. Mix together topping and sprinkle onto muffins. Bake for 20 mins or until they test done with a toothpick.

**I made 2 dozen mini muffins and about 9 reg. sized muffins...my boys ATE them all in two days! My guess is they really liked those! I also liked them, the 2 I had! They were pretty tasty and not overly sweet and pretty healthy as well!

Snickerdoodle Muffins

My mom bought the boys a cookie pan that has shapes in it. I've been wanting a muffin top pan and she mentioned that maybe I can do muffin tops in this pan. I had to make another batch of muffins for the week seen as the boys ate the other batch I already made...in 2 days! I've been meaning to make these for a while and finally remembered to take the butter out, so here they are!

Snickerdoodle Muffins-adapted from Eat At Home
1 1/2 cups ww flour
1/2 cup ap flour
2 tsp cream of tartar*
1 tsp baking soda
1/2 tsp salt
1/2-2/3 cup sugar
1/4 cup butter, softened
1/4 cup unsweetened applesauce
1 cup milk
2 eggs
1 1/2 tsp vanilla
cinnamon and sugar(1 tbsp sugar+1 tsp cinnamon)

Preheat oven to 400 degrees.
Cream together butter and sugar. Add in applesauce and beat in one egg at a time until incorporated. Add in milk and vanilla, mix. Sift together the dry ingredients and add them to the wet and mix until just combined. Place in prepared muffin tins(either greased or paper lined) Sprinkle with cinnamon and sugar. Bake for 12-20 mins or until toothpick comes out clean.
*If you don't have cream of tartar, use 1 tbsp of baking powder in the recipe.

**The Muffin "tops" were a little over cooked, but they were still tasty! So if you use a smaller muffin pan or muffin tops make sure to lower the time. But the pan did work well for muffin tops! You can't see the shapes though.

Cinnamon Sugar Coffee Cake Muffins

I had bagels planned for our Black Friday shopping day breakfast...and then realized my mom can't eat them. So I went with this recipe. Now the original recipe says it makes 10 muffins so I doubled the recipe...I got 2 dozen muffins! I knew 10 wouldn't last us long!

*This recipe is for a 10-12 muffins
Cinnamon Sugar Coffee Cake-adapted from Lick the Bowl Good
3 tbsp butter
3 tbsp applesauce
2 large eggs
1 tsp vanilla
1/2-2/3 cup sugar
4 oz vanilla yogurt(or sour cream)
1/8 cup milk
1 1/4 cups flour(ap or whole wheat)
1 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Cinnamon Brown sugar filling
1/3 cup brown sugar
1 tsp cinnamon

Mix together brown sugar and cinnamon and set aside.
Cream butter and sugar together. Add in one egg at a time until well blended. Add in yogurt, vanilla, and applesauce. Mix well. Sift together dry ingredients and add in slowly, mix until just combined.

Scoop about 1 tbsp into prepared muffin tins(greased or liners). Sprinkle 1 tsp of cinnamon topping on top followed about another tbsp of batter.

Bake for 18-20 mins or until a toothpick comes out clean.

**These were really tasty! I did skip the cinnamon sugar topping and cut back on the sugar in the batter. I could probably cut it back even more with the cinnamon swirl in it. The outside edges got nice and brown and crispy which added a nice texture to the moist and fluffy center! YUM!

For more breakfast ideas check out Finding Joy in my Kitchen's Breakfast Countdown!

Coffee Chocolate Chip Muffins

I am always looking for new muffin recipes and for some reason I thought this was a mocha muffin, but it turned out to be just coffee!

I wasn't a huge fan of the 3 STICKS of butter that this recipe required, so I cut the butter in half. I also cut back some of the sugar.

Coffee Chocolate Chip Muffins-adapted from Lick the Bowl Good
Beat on high until fluffy:
3/4 cup butter(1 1/2 sticks)
3/4 cup sugar
1/2 cup brown sugar
2 eggs
5 tbsp instant coffee
(add in 3/4 cup applesauce,mix)

Sift in:
2 cups ap flour
2 cups whole wheat flour
2 tbsp baking powder
1/4 tsp salt

At low speed mix until just combined:
1 cup milk
1 cup chocolate chips

Place batter in greased muffins tins. Bake at 350 degrees for 15-20 mins or until toothpick comes out clean.

**These were pretty good for a coffee muffin. Although I do think next time I'll add in some cocoa powder.

Pancake and Sausage Muffins

I saw these one week on Heavenly Homemakers and I'm also looking for easy breakfast options! Mostly to help on the hectic mornings that I have to run out the door!

I did add a half cup of oatmeal in for the flour as I was out of whole wheat flour, so I wanted to bump up the nutrition a bit.

I also decided to put maple syrup IN the muffins instead of on top. If you choose not to do this, then you will 1 1/2 cups milk.

Pancake and Sausage Muffins-adapted from Heavenly Homemakers
1 1/2 cups flour
1/2 cup quick cook oatmeal
1/3 cup applesauce
1/2 tsp salt
1 tsp baking powder
1 cup milk
1/2 cup maple syrup
2 eggs
1/2 lb breakfast sausage, cooked, crumbled, drained well

Combine flour, salt, powder, and oatmeal. Add in syrup, applesauce, and eggs and stir well. Fold in sausage. Place in greased muffin tins. Bake at 350 degrees for 15-20 mins or until golden brown.

**These were quite tasty, they had just a touch of maple flavor that worked perfect! Q devoured 2 of them!

Pumpkin Brown Butter & Cinnamon Chip Muffins

I'm on a pumpkin kick...I can't help it! After seeing the cinnamon chip bread I had some leftover cinnamon chips and these beauties caught my eye! The original poster of this recipe calls them cupcakes, I call them muffins...not really sure what constitutes a muffin vs. a cupcake, but there was no frosting involved in this recipe and I didn't put on the cinnamon and sugar so I still hold true its a muffin!

Pumpkin Brown Butter & Cinnamon Chip Muffins-adapted from Lick the Bowl Good
1 stick of butter
1 2/3 cups flour(wheat and ap)
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice
1 cup pumpkin puree(not pie filling)
1  cup brown sugar(pretty sure I cut this back, but can't remember how much!)
1/2 cup sugar(think I cut this one down too)
1/2 cup applesauce
2 large eggs
1 cup cinnamon chips, plus some for the top

Preheat oven to 325. Line or grease muffin tins.

In a saucepan, melt butter. Continue to cook swirling occasionally, until butter turns a golden brown. Skim foam from top and remove from heat. Pour into a bowl to stop cooking, leaving burned bits aside. let cool.

Whisk together dry ingredients except sugars. In another bowl whisk together sugars, egg, pumpkin, and brown butter. Whisk pumpkin mix into dry ingredients until just combined. Fold in chips until well distributed.

Scoop batter into muffin tins and top with a few more chips. Bake for about 20 minutes, rotating the pans half way through cooking time. Cool completely on wire rack before removing.

**These were so phenominally good! These best muffin I have ever tasted even if the sugar and butter were cut back! They were moist and tasty. I couldn't get enough of these! I really want to make them again too. Q loved the chips...he dug them out and left the muffin. I let my sister have one, she ate one bite then someone else decided to try it, must have been good because it was gone!

Maple Chocolate Chip Muffins

I needed a muffin recipe...I remember I had a couple that involved maple so I looked them up seen as I had just replenished my maple syrup. I used a combination of 2 recipes one from Diary of a Recipe Addict and Cutting Coupons In KC. I found the recipes to be fairly similar(one uses sour cream, the other buttermilk) but I went with the sour cream version as I needed to use it up! I also used a tad less syrup and added chocolate chips. I also did not glaze them...

Maple Chocolate Chip Muffins
1 1/4 cup whole wheat flour
1/2 tsp baking soda
pinch of salt
1/2 tsp ground ginger
2 tbsp melted butter
1/2 cup pure maple syrup
1 egg
1/2 cup sour cream
1/2 cup chocolate chips

Mix together dry ingredients. Add in wet ingredients and stir to combine. Fold in chocolate chips. Place batter into greased mini-muffin pan and cook at 375 degrees for about 12 mins.

**I did double the recipe and used half butter/half applesauce. They were light and moist, but the maple was not a prominent flavor(for a double batch I used 3/4 of syrup). Q seemed to really like the ch. chips as he dug them OUT of the muffin! The ginger also was not a prominent flavor.

Apple Brown Betty Muffins

Tiffany over at Eat at Home posted this recipe a few days ago. I added it to my list because I am ALWAYS looking for new muffin recipes and seen as it is apple picking time, what is better than an apple muffin? I had some apples that needed to be used up so I made them yesterday...when I was FREEZING! Yes it is definitely feeling fall like here!

Apple Brown Betty Muffins-adapted from Eat at Home
2 cups flour(half whole wheat/half ap)
1/2 tsp salt
1 tbsp baking powder
1 tsp cinnamon
1/2 stick butter(1/4 cup)
1/4 cup applesauce
3/4 cup brown sugar
2 eggs
3/4 cup milk
1 tsp vanilla
1 cup finely chopped apple(I chopped 2-3 apples)

Stir together dry ingredients. Beat the butter, applesauce, and sugar together until combined.(The butter will look chunky, I just beat it until they were small pieces). Fold dry ingredients into wet, just until combined. Fold in apples.

Place in greased muffin tin. Bake at 400 degrees for 15-20 mins. *Recipes says it makes 12 but I got 15 or 16 muffins

**These are some of the best muffins I've made in a while! They are moist and just the right amount of sweet. I didn't want to alter the butter or sugar at first, but then I decided too. I can only imagine what they would taste like with ALL the butter and sugar in them. So I made them a touch healthier...the boys haven't' seem to eat them yet, but that's fine I'll eat them all!

Peaches and Cream Muffins

I had some things I needed to use up in a hurry...peaches and sour cream. So I found this recipe to try out! I am in the process of making food for my brother in laws...I owe him his birthday present I believe still which was in May! OOPS!

So anyway, on to the recipe! This was very quick and simple to come together, the longest part was really chopping the peaches and I did leave the skins on.

Peaches and Cream Muffins-adapted from Taste of Home
1 1/2 cups flour(I used half wheat/half ap)
2 tsp baking powder
1/4 cup applesauce
1/2 cup sour cream or milk
1/2 tsp salt
1/2 cup sugar
1 cup fresh or frozen peaches, thawed, chopped

Mix together dry ingredients. Add in wet ingredients and stir to combine. (This was a pretty thick batter, so I added the peaches to help move it along) Place in prepared muffin tin. Bake for 15-20 mins until golden brown and cooked through.*The recipe says it makes 10 muffins, I got 12 plus a heart shaped ramekin that was equal to 2 more muffins!

**These were approved by my 3 yr old so they must be good!

Cocoa Macaroon Muffins

I have been craving the chocolate/coconut combo lately...not sure why!  I keep seeing all these recipes with coconut in them and even one for an upside down German Chocolate Cake, but I have no cake mix...or German chocolate to make one! I had coconut almond muffins on the menu this week and of course I can now not find the recipe, so I checked Taste of Home and found this one instead!

Cocoa Macaroon Muffins-adapted from Taste of Home
2 cups flour(I used half whole wheat, half ap)
3 heaping tbsp cocoa powder
1 tbsp baking powder
1 tsp salt
1/2 cup sugar
1 cup milk
1 egg
1/3 cup applesauce
1/4 cup sweetened condensed milk
1 cup shredded coconut(+more for top)

Mix together cocoa, baking powder, flour, and salt. Add in milk, egg, and applesauce, stir until just combined. Combine coconut and sw. milk and set aside. Place 2 tbsp batter in the bottom of greased cupcake pan(or lined). Scoop 1 tbsp of coconut mix and place on top of batter. Cover with remaining batter. Sprinkle with additional coconut. Place in 400 degree oven for 15-22 mins.(the original recipe says 20-22, but mine were done at 15)

**These were pretty tasty...not quite as good as a nice moist cupcake or German Chocolate cake might be, but it was still pretty good! It was like eating a chocolate muffin with a macaroon inside of it...these were approved by a 1 yr old!