My Coconut-Chocolate Chip beauties are made doubly scrumptious with photos by Annie Oliverio!
Anytime of day is the perfect time for muffins! It was a wonderful day for me when the talented Annie Oliverio of Anunrefinedvegan.com baked and took photographs of these tasty muffins. Annie has so many tasty, plant-based recipes on her website and in her new book: Crave, Eat, Heal. and they are accompanied by beautiful photographs like the ones you see here.
Anyway…back to muffins! These bountiful beauties have a coco-nutty taste and sweet chocolate crunch. So…let’s bake.
Coconut-Chocolate Chip Muffins
MAKES 6 MUFFINS
1 ½ cups whole wheat pastry flour
½ cup raw unsweetened shredded dried coconut
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup firmly packed brown sugar or sucanat
1 cup, plus 2 tablespoons nondairy milk
2 teaspoons freshly squeezed lemon juice
½ cup vegan dark chocolate chips
Preheat the oven to 375 degrees F. Line a six-cup standard muffin tin with paper liners.
Put the flour, coconut, baking soda, baking powder and sea salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Stir in the nondairy milk and the lemon juice. Stir in the chocolate chips.
Mound the mixture into the prepared muffin cups. Put the pan on a baking sheet and bake for 30 to 40 minutes, or until golden and a toothpick inserted in the middle of a cupcake comes out clean.
Put the pan on a wire rack and loosen the sides of the cupcake with a knife. Let cool for about 15 minutes. Carefully remove the cupcakes from the pan and let them cool for about 1 hour.
Stored tightly covered in the refrigerator the muffins will keep up to 2 days.