The Recipe Gatherer

A wife and mother with a passion for baking and gathering recipes

Chocolate, pear and coconut muffins

I’m very sorry for the radio silence. I find that the days go by so quickly without me actually achieving very much. One of my sisters lives in Melbourne so we were down there for five days last week. We sampled quite a few cafes (someone had to) and had a wonderful time. We had a night at Phillip Island which was great, apart from the gale force winds and driving rain. It didn’t make for ideal walking conditions with an eight month old baby! I want to go back to Phillip Island, perhaps when Cora is a bit older so we can explore the island properly. We stayed in a great Airbnb at Smiths Beach. I would highly recommend it. Before we went, I made these muffins to go to a friends place for afternoon tea.

I have adapted this recipe a bit from one of Donna Hay’s recipes. I love baking and cooking anything Donna; her recipes are generally simple with big, bold flavours. The only reason that I have adapted it is because I didn’t have enough banana to make the original recipe. Donna’s recipe is very delicious so I won’t be offended if you make her recipe first.It’s a great recipe if you’re in a rush as it doesn’t take long to prepare or bake. They are delicious when they’re still warm from the oven as the chocolate is melted and oozes out.



  • 2 1/2 cups (375g) self-raising flour
  • 1/2 cup (40g) shredded coconut
  • 1 cup (175g) brown sugar
  • 1/4 cup (25g) cocoa powder
  • 2 eggs, lighly beaten
  • 2 tsp vanilla essence
  • 1/2 cup vegetable oil
  • 1 cup milk (can be substituted for cococnut milk if you like an extra cocnut hit)
  • 2 medium, firm pears, grated
  • 200g fark chocolate, chopped


  1. Pre-heat the oven to 180°C (160° fan-forced) and either grease two 12-holed muffin trays, or line the holes with muffin cases.
  2. In a large bowl, sift together the flour and cocoa and stir in the sugar and coconut, breaking up any lumps.
  3. Make a well in the centre and add the rest of the ingredients, except the chocolate and mix to combine. Stir through the chocolate.
  4. Half-fill the muffin cases/holes and bake in the oven for 20-25mins, or until a skewer comes out clean. Rest in the muffin trays for about 10 minutes, before turning out onto a rack to cool.
  5. Store in an air-tight container for three to four days. Yields approximately 20 muffins.

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