For the chocolate chip coconut muffins, beat eggs and sugar, vanilla sugar and salt until fluffy. Slowly pour in oil. Add yogurt.
Mix flour with baking powder and stir into batter. Mix shredded coconut and chocolate chips into the batter. Pour the batter into the prepared muffin tray.
Bake the muffins at 170 °C hot air for 30 to 40 minutes.
Preparation Tip:
These chocolate chip coconut muffins are ideal for nut allergy sufferers. They can also still be prepared lactose-free (replace the yogurt with appropriate alternative). If you like it even more chocolatey, you can cover the muffins with a chocolate glaze.
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