Vegan Coconut-Chocolate Chip Muffins are dainty beauties with a coco-nutty taste and sweet chocolate crunch.

With minimal ingredients required, these semi-sweet, tasty, plant-based treats whip up fast and are ideal for an afternoon snack or nutritious dessert.

Featuring whole wheat flour, coconut and chocolate chips, this jazzy muffin recipe is from my new book, Vegan for Everyone!”

1

ABOUT THE RECIPE:

These plant-based Coconut-Chocolate Chip Muffins are tasty baked treats with a coco-nutty taste and sweet chocolate crunch. If you do not have chocolate chips on hand, you can use raisins, sweetened dried cranberries, dried cherries, or any variety of seeds or nuts that your family likes. If you do not have dried coconut on hand, you can replace it with shredded carrots or zucchini! In other words, this recipe is very flexible.

MAKES 6 MUFFINS

2

INGREDIENTS:

1½ cups whole wheat pastry flour (see note)
½ cup unsweetened shredded dried coconut
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup firmly packed vegan brown sugar or cane sugar
1 cup plus 2 tablespoons sweetened nondairy milk
2 teaspoons freshly squeezed lemon juice
½ cup vegan dark chocolate chips

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 6-cup standard muffin tin with paper liners. Put the flour, coconut, baking soda, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Make a well in the center of the dry ingredients and stir in the nondairy milk and the lemon juice. Stir in the chocolate chips.

4

Mound the mixture into the prepared muffin cups. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean. Put the muffin tin on a wire rack and let cool at least 15 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.

5

Chef’s note: You may use regular whole wheat flour in this recipe. The muffins will be a bit more dense in texture.

Ingredients

Directions

1

ABOUT THE RECIPE:

These plant-based Coconut-Chocolate Chip Muffins are tasty baked treats with a coco-nutty taste and sweet chocolate crunch. If you do not have chocolate chips on hand, you can use raisins, sweetened dried cranberries, dried cherries, or any variety of seeds or nuts that your family likes. If you do not have dried coconut on hand, you can replace it with shredded carrots or zucchini! In other words, this recipe is very flexible.

MAKES 6 MUFFINS

2

INGREDIENTS:

1½ cups whole wheat pastry flour (see note)
½ cup unsweetened shredded dried coconut
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup firmly packed vegan brown sugar or cane sugar
1 cup plus 2 tablespoons sweetened nondairy milk
2 teaspoons freshly squeezed lemon juice
½ cup vegan dark chocolate chips

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 6-cup standard muffin tin with paper liners. Put the flour, coconut, baking soda, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Make a well in the center of the dry ingredients and stir in the nondairy milk and the lemon juice. Stir in the chocolate chips.

4

Mound the mixture into the prepared muffin cups. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean. Put the muffin tin on a wire rack and let cool at least 15 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.

5

Chef’s note: You may use regular whole wheat flour in this recipe. The muffins will be a bit more dense in texture.

Coconut-Chocolate Chip Muffins from “Vegan For Everyone”

This yummy Coconut-Chocolate Chip Muffin recipe is from my new book, “Vegan for Everyone!” Published by Scribe Publishing Company, ©2020. Reprinted by permission. Photos courtesy of Annie Olivero.  Learn more about Annie at unrefinedvegan.com.

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