Ingredients:

  • 1 cup taro root, peeled and diced
  • 1 cup coconut milk
  • 1/2 cup shredded coconut
  • 1/3 cup honey
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup melted butter (coconut oil or any other oil you prefer)
  • 1 tsp vanilla extract

Method:

  1. Steam Taro: Peel, dice, and steam taro for 15-20 minutes until tender. Mash and cool.
  2. Preheat Oven: Preheat to 170°C. Line or grease muffin tin.
  3. Mix Dry Ingredients: Combine shredded coconut, flour, baking powder, baking soda, and salt in a bowl.
  4. Mix Wet Ingredients: Beat eggs and honey together. Add melted butter, coconut milk, and vanilla, and mix well.
  5. Combine Mixtures: Gradually mix dry ingredients into wet ingredients. Fold in mashed taro.
  6. Fill Muffin Tins: Spoon batter into muffin cups, filling 3/4 full.
  7. Bake: Bake for 20-25 minutes, until a toothpick comes out clean.
  8. Cool: Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Enjoy your soft, moist taro coconut muffins! They are good for breakfast and snack time.