DARK CHOCOLATE COCONUT MUFFINS

Budget-friendly tip:  Sour milk makes wonderful baked goods.  The photo above was taken one day when I discovered my milk had gone sour.  In order not to waste it, I spent the afternoon baking!  One of my projects was coming up with another whole grain, low sugar chocolate recipe.  If you like lighter chocolate, use less cocoa.  Makes 18 muffins.  

1 1/2 cups whole wheat flour

1/4 cup ground flaxseed (opt.)

 1/2 cup baking cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 cups fat free sour milk, buttermilk, or yogurt

1/2 cup unsweetened applesauce

1/4 cup honey or agave nectar

1 1/2 teaspoons vanilla extract

1/2 cup unsweetened flake coconut

1/2 cup coarsely chopped  pecans, walnuts, or almonds

In a mixing bowl, combine flour, flaxseed if desired, baking cocoa, baking powder, and soda.  In another bowl, whisk together milk, applesauce, honey, and vanilla extract.  Add wet ingredients to dry ingredients, along with coconut and nuts, and stir just until combined.  Fill oiled muffin cups 2/3 full.  Bake at 400 degrees for 15 minutes, or until they test done.