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Vegan Whole Wheat Coconut Chocolate Chip Muffins

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vegan muffins

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
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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

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