Chocolate Sponge Cake Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 eggs
• 1 cup chocolate milk
• 1 cup white sugar
• 1 cup finely shredded coconut
• 1 cup quick-cooking oats
• 1/4 cup chocolate chips, or to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

Mix flour, baking powder, and baking soda together in a small bowl.

Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats; beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.

Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.

Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.