My recipe of the week is Coconut-Chocolate Chip Muffins! Featured today on Jazzy Vegetarian Radio, these dainty beauties have a coco-nutty taste and sweet chocolate crunch. Listen to the show here.
It was a wonderful day for me when the talented Annie Oliverio of Anunrefinedvegan.com took these jazzilicious looking photographs. (Annie has SO many tasty, plant-based recipes on her website and in her wonderful book: Crave, Eat, Heal.)
Anyway…back to muffins! These Coconut-Chocolate Chip Muffins, are my featured recipe today, and you will find the recipe below. So…let’s bake! Listen to the show here.
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. Fold 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. Let cool for about 15 minutes. Remove the cupcakes from the pan and let them cool for about 20 minutes.
Stored tightly covered in the refrigerator the muffins will keep up to 2 days.