Coconut-y Chocolate Chip Muffins

These tasty, oil-free muffins make an appetizing snack or satisfying breakfast treat.

Taking under 10 minutes to prep for the oven, you can whip up a batch any time of day, any day of the week!


Coconut-y Chocolate Chip Muffins

Makes 12 muffins


2 cups whole wheat pastry flour

1 cup raw unsweetened shredded dried coconut

2 teaspoons baking powder

3/4 cup vegan cane sugar

1 1/2 cups vanilla nondairy milk

1 teaspoon vanilla extract

1 cup (55% or 70% cacao) dark chocolate chips


Preheat the oven to 375°F. Lightly coat a twelve-cup standard muffin tin, or 2 six-cup standard muffin tins, with vegan margarine.

Put the pastry flour, coconut, baking powder, and sugar, in a large mixing bowl and stir with a dry whisk to combine. Add the nondairy milk and vanilla extract, and stir with a large spoon, to combine. Fold in the chocolate chips and stir to combine.

Divide the batter into the prepared muffin cups. Bake for 20 to 25 minutes, or until firm on the top, and a toothpick inserted in the center of a muffin often comes out clean.

Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool 5 minutes. Turn the muffins out of the pan, place them on the rack, and let them cool for an additional 20 minutes before serving.