To make the dark coconut semolina muffins, place the dry ingredients in a bowl and mix together. Melt the coconut butter and honey, then add the milk to cool the liquid.
Add the liquid ingredients to the bowl as well and mix everything well until you have a nice mixture. Divide the dough among 12 ramekins and bake at 165 °C for 20 minutes.
Preparation Tip:
The dark coconut semolina muffins can also be prepared vegan very easily. Instead of milk, simply use almond milk and maple syrup instead of honey. You can omit the egg.
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