Monday, March 27, 2023

Vegan Whole Wheat Coconut Chocolate Chip Muffins

Share

With minimal ingredients required, these semi-sweet, tasty, vegan coconut chocolate chip muffins whip up fast.

Serve these muffins up for breakfast with a warm cup of coffee, or enjoy them as a midday snack. Whole wheat flour makes them healthier than your typical bakery fare. Don’t have chocolate chips? Sub-in dried fruit, nuts, or fresh berries.

vegan muffins
Print

Vegan Whole Wheat Coconut Chocolate Chip Muffins

Course Breakfast, Dessert, Snack
Cuisine dairy-free, vegan
Keyword baking, muffins
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 muffins

Ingredients

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

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.
  • 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 in this recipe. The muffins will be a bit more dense in texture.

Photo courtesy of Annie Olivero. This recipe is revised for milkadamia from Laura Theodore’s Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites (BenBella Books, 2013). Reprinted with permission.

Related: The 9 Best Plant-Based Cookbooks to Buy Now And Love Forever

Related

How to Say ‘I Do’ to a Sustainable Wedding

From the dress to the venue and even the cake, here's how to make your wedding day as memorable as it is sustainable.

Why John Rexer Built Ilegal Mezcal to Be More Than Just a Sustainable Spirit Brand — It’s a ‘Positive Force’

Ilegal Mezcal is charting a new course for one of the most popular spirits by doing things the old-fashioned way: slow, sustainable, and with a community ethos.

There Are More Than 400 Types of Beans, and Most of Them Have Big Benefits: Here’s Why.

Beans — from coffee to cacao to chickpeas and all the rest, all types of beans are saving the planet and everyone on it. 

Vegan Shakshuka From the BOSH! Kitchen

From BOSH! on a Budget, a super tasty and simple vegan shakshuka recipe for a breakfast or weekend brunch.

What Happens When Delis Give Up Meat? Things Get ‘Unreal’.

Meat-free meat isn’t new. But meat-free butchers and delis are a recent trend that’s taken off across the globe. Leading the pack: the Mark Cuban-backed Unreal Deli. And if anyone can break the planet's meat habit, it may just be its founder, Jenny Goldfarb.