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
1½ cups whole wheat pastry flour (see note for flour options)
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
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.
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.
Chef’s note: You may use regular whole wheat flour or all-purpose in this recipe. The muffins may be a bit more dense in texture, but delicious!